Crispy Potato Wedges (Printable)
Crispy oven-baked potato wedges seasoned with garlic, paprika and rosemary; fluffy inside, golden outside.
# 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 fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each russet potato lengthwise into eight evenly sized wedges.
03 - Place potato wedges in a large mixing bowl and toss with olive oil, garlic powder, paprika, rosemary (if using), salt, and black pepper until coated evenly.
04 - Set the seasoned potato wedges on the prepared baking sheet in a single layer with the skin side facing down when possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until golden brown and crisp on the edges and tender inside.
06 - Remove wedges from oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- You get delightfully crisp edges without the fuss of frying or the guilt of fast food.
- The seasonings are infinitely adaptable, and I quickly realized I could make these wedges match any mood or meal.
02 -
- Skipping the soaking step sometimes led to soggy wedges that never found their crunch—now I always take that extra half-hour if I have it.
- Arranging the wedges with space between matters more than I thought; if they’re crowded, they steam instead of roast.
03 -
- Let the wedges rest briefly on the baking sheet after roasting so the crust sets before serving.
- A last light sprinkle of flaky salt just before serving makes the flavors pop.