Crispy Potato Wedges (Printable)
Crispy oven-baked potato wedges seasoned with garlic, paprika and rosemary; fluffy inside, 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 Steps:
01 - Preheat the oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into eight even wedges.
03 - In a large mixing bowl, combine the potato wedges with olive oil, garlic powder, paprika, rosemary (if using), salt, and ground black pepper, tossing to coat evenly.
04 - Distribute the seasoned wedges in a single layer on the prepared baking sheet, placing them skin-side down if possible.
05 - Bake for 30 to 35 minutes, flipping the wedges halfway through, until the edges are golden and crisp and the centers are tender.
06 - Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Tips:
01 -
- The wedges come out gloriously crisp without a drop of deep-frying oil in sight
- All it takes is a handful of pantry spices to turn plain potatoes into an irresistible side
02 -
- Skipping the parchment once meant rescuing stuck wedges with a spatula—never again
- Soaking the wedges in cold water really does make them crispier, but drying them thoroughly is the true game-changer
03 -
- Pat the potatoes bone-dry before tossing with oil for maximum crunch
- A hot, preheated baking sheet makes the wedges sizzle and brown even more beautifully