Crispy Potato Wedges (Printable)
Crisp-skinned, fluffy-centered oven-baked potato wedges seasoned with garlic, paprika and rosemary—ready in 45 minutes.
# 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:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each russet potato lengthwise into 8 evenly sized wedges.
03 - Transfer potato wedges to a large mixing bowl. Drizzle with olive oil, then add garlic powder, paprika, rosemary if using, salt, and ground black pepper. Toss thoroughly until evenly coated.
04 - Place wedges in a single layer on the prepared baking sheet, arranging skin side down as much as possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway, until the exterior is golden and the interior is tender.
06 - Remove baking sheet from oven. Sprinkle with chopped fresh parsley if desired and serve immediately while hot.
# Expert Advice:
01 -
- You can whip these up quickly with just a handful of pantry spices and potatoes—no deep fryer needed.
- The combination of crispy edges and soft middles is pure comfort food, perfect whenever you need a crowd-pleasing side.
02 -
- If you skip the step of drying the potatoes after soaking, you might get soggy wedges—I learned that the hard way.
- Turning them halfway through baking really is worth it for the evenly golden crunch.
03 -
- Parchment paper’s nonstick magic means you get every crispy bit instead of leaving it behind on the pan.
- A sprinkle of smoked paprika will give them a subtle BBQ twist without any fuss.