Crispy Potato Wedges (Printable)
Crispy, oven-baked potato wedges seasoned with garlic and paprika; golden edges and fluffy centers, ready in 45 minutes.
# 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 Cook:
01 - Preheat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 uniform wedges.
03 - In a large mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, dried rosemary if desired, salt, and black pepper. Toss thoroughly to ensure even coating.
04 - Arrange the seasoned wedges in a single layer on the prepared baking sheet, with skin-side down whenever possible.
05 - Bake in the center of the oven for 30–35 minutes, turning the wedges once halfway through, until they are crisp on the edges and tender inside.
06 - Remove the wedges from the oven, garnish with chopped fresh parsley if desired, and serve promptly.
# Expert Suggestions:
01 -
- These wedges get perfectly crispy in the oven without any deep frying drama—shh, it's my go-to for guilt-free snacking.
- I love how you can switch up the seasonings or dipping sauces, and the results are always irresistible.
02 -
- If you skip drying your potatoes after soaking, you risk soggy wedges that never really crisp up—trust me, I learned the hard way.
- Giving each wedge room on the tray is the secret to that irresistible, shattering crunch.
03 -
- Soaking the potato slices in cold water chills out excess starch and really ups the crunch factor.
- Preheating the baking sheet makes a world of difference for crispier bottoms.