Crispy Potato Wedges (Printable)
Crisp-edged, fluffy-centered oven wedges seasoned with garlic, paprika and rosemary. Ready in 45 minutes.
# Ingredient List:
→ 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
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Finishing Touch
08 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Preheat oven to 430°F (220°C). Line a large baking sheet using parchment paper.
02 - Slice russet potatoes lengthwise into 8 evenly sized wedges each.
03 - In a large mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, rosemary, salt, and black pepper. Toss well to ensure even coating.
04 - Spread coated potato wedges out in a single layer on the prepared baking sheet, keeping the skin side down when possible.
05 - Transfer baking sheet to oven and bake for 30 to 35 minutes, flipping wedges halfway through. Bake until edges are golden and centers are tender.
06 - Remove from oven, garnish immediately with freshly chopped parsley, and serve hot.
# Helpful Tips:
01 -
- These wedges crisp up without frying, making cleanup and indulgence equally easy.
- The seasoning blend is endlessly customizable depending on your mood or what needs using up in the pantry.
02 -
- If the wedges are crowded or stacked, they’ll steam instead of crisp—be patient and use two pans if needed.
- Soaking the potato slices in cold water and drying thoroughly before baking takes the texture from good to phenomenal.
03 -
- I learned the hard way that oily parchment paper can still stick—let the wedges cool slightly before lifting off the tray.
- Trust your nose: when the smell makes you hungry, it’s almost done!