Crispy Potato Wedges (Printable)
Golden, seasoned potato wedges baked until crisp outside and tender inside; quick, oven-made 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 chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each russet potato lengthwise into 8 even wedges.
03 - In a large mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and pepper. Toss until evenly coated.
04 - Spread wedges in a single layer on the baking sheet, placing skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway, until golden brown and edges are crisp while centers remain tender.
06 - Remove from oven, sprinkle with chopped parsley, and serve hot.
# Expert Advice:
01 -
- This is that comforting, crispy wedge experience you get at pubs—but without leaving the house or deep-frying anything.
- The mix of garlic powder, paprika, and rosemary smells so inviting that everyone hovers near the oven.
02 -
- If you skip the parchment paper, you might lose half your crispy crust to the pan—trust me, I’ve scraped off too many stuck wedges.
- Soaking the potatoes before baking pulls out excess starch and keeps the insides fluffy after baking.
03 -
- Dry potatoes completely before tossing with oil for maximum crunch.
- A pinch of flaky sea salt right out of the oven adds magic to each bite.