Potato Wedges Crispy Oven-Baked (Printable)
Golden oven-baked potato wedges with garlic, paprika and parsley — crispy outside, fluffy inside; a simple vegetarian 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 Steps:
01 - Preheat oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Using a large knife, cut russet potatoes lengthwise into 8 wedges each.
03 - In a mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper. Toss until evenly coated.
04 - Place wedges on the prepared baking sheet in a single layer, skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning once halfway through, until wedges are golden, crisp at the edges, and tender inside.
06 - Remove from oven, sprinkle with chopped fresh parsley if desired, and serve hot.
# Expert Advice:
01 -
- You’ll feel like you’ve cracked the code for crispy, golden wedges—no deep fryer needed.
- They’re the kind of snack you can prep in minutes, and somehow everyone ends up gathering in the kitchen to steal one off the pan.
02 -
- If you skip drying the soaked potatoes, you’ll end up with soggy wedges and regret it.
- Arranging the wedges skin-side down really does make them even crunchier underneath.
03 -
- Soaking the potatoes in cold water really is the game-changer for extra crispness.
- The secret to an even bake is flipping the wedges halfway—don’t skip it!