Crispy Potato Wedges (Printable)
Oven-baked russet wedges tossed in olive oil, garlic and paprika, baked until crisp outside and fluffy inside.
# 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 Make:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into 8 uniform wedges.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and pepper until all wedges are evenly coated.
04 - Place coated wedges in a single layer on the prepared baking sheet, keeping the skin side down where possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until edges are golden and crisp and the interior is tender.
06 - Remove from oven, sprinkle with chopped parsley if using, and serve immediately while hot.
# Expert Tips:
01 -
- Brushing the wedges with olive oil and letting them roast skin-side down means they come out perfectly crisp without deep frying, a little secret I've come to rely on.
- They are endlessly customizable—sometimes I toss in rosemary, other times a dusting of chili flakes, and they always disappear fast.
02 -
- If you skip soaking the wedges in cold water and drying them, they don’t crisp nearly as much—I learned this from soggy missteps.
- Tossing the potatoes really well with oil and seasonings before arranging them on the tray made all the difference in flavor and bite.
03 -
- Letting the oven preheat fully is not optional if you want crunchy exteriors.
- A coarse sprinkle of salt right before serving lifts the flavors beautifully.