Crispy Potato Wedges (Printable version)
Golden oven-baked potato wedges with garlic, paprika, and rosemary—crisp outside, fluffy inside.
# 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:
01 - Preheat oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 evenly-sized wedges.
03 - Combine potato wedges, olive oil, garlic powder, paprika, dried rosemary, salt, and black pepper in a large mixing bowl. Toss until the wedges are evenly coated.
04 - Place seasoned wedges on the prepared baking sheet in a single layer, positioning each wedge skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until golden brown and edges are crisp while centers remain tender.
06 - Remove from oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- You get crispy results with minimal effort and hardly any mess to clean up after.
- They satisfy that guilty fries craving but come out of the oven wholesome and full of flavor.
02 -
- If you skip drying the potatoes after soaking, expect soggy wedges—pat them really dry.
- Baking them skin side down gives you the crispiest texture every single time.
03 -
- Always flip the wedges halfway for even color and texture.
- Taste for seasoning before baking; a little extra salt can turn bland to brilliant.