Crispy Potato Wedges (Printable version)
Seasoned potato wedges, crispy outside and tender inside, oven-baked for a flavorful, lighter alternative to fries.
# 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 Prepare:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each russet potato lengthwise into 8 uniform wedges.
03 - Place potato wedges in a large mixing bowl. Add olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper. Toss thoroughly to ensure each wedge is evenly coated.
04 - Spread the coated potato wedges on the prepared baking sheet in a single layer, skin-side down whenever feasible.
05 - Bake for 30 to 35 minutes, turning the wedges once about halfway through, until edges are golden and interiors are tender.
06 - Remove wedges from the oven, garnish immediately with chopped fresh parsley, and serve while hot.
# Expert advice:
01 -
- These wedges hit that elusive balance—crisp outside, pillow-soft inside—without needing a pot of hot oil.
- You can season them your way and they always disappear fast, whether as a snack or a side.
02 -
- If you skip soaking the potatoes in cold water beforehand, your wedges may get soggy instead of crisp.
- Spacing the wedges on the tray matters more than you think—crowded potatoes just steam each other.
03 -
- Using potatoes of similar size means evenly cooked wedges—no surprise raw bites.
- Tossing the potatoes just before baking (not ahead of time) keeps them from absorbing too much oil and turning limp.