Crispy Potato Wedges (Printable)
Crispy oven-baked potato wedges seasoned with garlic and paprika; fluffy inside and golden outside.
# What You 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 It:
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 -
- Baking instead of frying makes these wedges guilt-free, but nobody will guess you skipped the oil bath.
- The crispy outsides and fluffy middles hit that perfect texture balance you always hope for in a potato.
02 -
- The first time I made these, I crowded the pan and ended up with soft, pale potato slices—spread them out for maximum crunch.
- Soaking the wedges in cold water really does make a difference for crispiness—just don’t forget to dry them well afterwards.
03 -
- Bake on the top rack for extra crispiness and color.
- Don’t skip drying the potatoes if you choose to soak them—it’s worth the extra minute.