Crispy Potato Wedges (Printer-friendly)
Golden, seasoned potato wedges baked until crisp outside and tender inside; quick, oven-made side.
# What You'll Need:
→ Vegetables
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon dried rosemary (optional)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ To Finish
08 - 2 tablespoons fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 uniform wedges.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary (if using), salt, and black pepper until thoroughly coated.
04 - Place the seasoned wedges on the prepared baking sheet in a single layer, skin-side down where possible.
05 - Bake for 30 to 35 minutes, turning once halfway, until wedges are golden brown, crisp at the edges, and tender inside.
06 - Remove wedges from the oven, garnish with chopped parsley, and serve hot.
# Expert Advice:
01 -
- No need for deep-frying—these wedges come out golden and crunchy every time.
- Customizing the spices is half the fun and means everyone at the table gets a flavor surprise.
02 -
- If you rush the potato-drying step, you’ll end up with limp wedges that steam instead of crisp.
- Spacing the wedges apart is the secret—if they touch, forget about crunch.
03 -
- If the wedges stick, let them rest a minute before lifting—the crust firms up as they cool.
- A pinch of smoked paprika elevates the flavor from simple to restaurant-level.