Potato Wedges Crispy (Printable version)
Oven-roasted potato wedges seasoned with garlic and paprika for a crisp exterior and fluffy interior.
# 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
→ Finishing Touch
08 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice each russet potato lengthwise into eight evenly sized wedges.
03 - Combine potato wedges with olive oil, garlic powder, paprika, dried rosemary (if using), salt, and ground black pepper in a large mixing bowl. Toss until coated on all sides.
04 - Position potato wedges skin-side down in a single layer on the prepared baking sheet.
05 - Bake for 30–35 minutes, turning once halfway through, until golden brown at the edges and fork-tender inside.
06 - Remove the wedges from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- The crunchy golden edges hide impossibly fluffy centers—your friends will never guess they’re oven-baked.
- I adore tweaking the seasonings to match my mood, and the method always gives results worth fighting over the last wedge for.
02 -
- Skipping the parchment once meant prying stuck wedges off with a spatula and losing all the best crispy parts.
- A quick soak in cold water really does give you extra crunch—just make sure to dry the wedges before tossing with oil.
03 -
- Resting the seasoned wedges on paper towel before baking soaks up any last moisture and gives real crispness.
- A light dusting of cornmeal before baking is the secret for restaurant-style crunch—shh, no one will know.