Crispy Potato Wedges (Print Version)
Crispy oven-baked potato wedges seasoned with garlic and paprika; fluffy inside and golden outside.
# 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)
# Step-by-Step Guide:
01 - Preheat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut the potatoes lengthwise into even wedges, yielding 8 wedges per potato.
03 - In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and ground black pepper until thoroughly coated.
04 - Spread the seasoned wedges in a single layer on the prepared baking sheet, placing each wedge skin-side down if possible.
05 - Bake for 30 to 35 minutes, turning the wedges once halfway through, until edges are golden brown and centers are tender.
06 - Remove the baking sheet from the oven, sprinkle with chopped parsley if desired, and serve the wedges hot.
# Expert Suggestions:
01 -
- The wedges become addictively crisp without needing a drop of fryer oil.
- This recipe saves you from messy cleanup and fills the house with irresistible, savory aromas.
02 -
- I once rushed and skipped drying the potatoes—never again, as soggy wedges taught me patience.
- Using parchment instead of foil made sure every wedge lifted off perfectly crisp, with no sticking drama.
03 -
- Soak your potato wedges in cold water for half an hour before baking for that extra crunch.
- Arranging them skin-side down guarantees crispness on every single piece.