Potato Wedges Crispy Oven-Baked (Print Version)
Seasoned oven-baked potato wedges with a crisp exterior and tender inside—ready in 45 minutes.
# 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 and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into 8 wedges.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper until well coated.
04 - Place wedges skin-side down in a single layer on the prepared baking sheet to ensure even cooking.
05 - Bake for 30 to 35 minutes, turning the wedges halfway, until golden, crisp at the edges, and tender inside.
06 - Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Tips:
01 -
- These wedges crisp up beautifully in the oven while staying fluffy inside—it really feels like a cheat for deep frying.
- No fancy flourishes, just pure, scene-stealing comfort food that s easy to dress up or down depending on the crowd.
02 -
- If you skip soaking the potatoes beforehand, don t expect that signature crunch—they need that cold water soak to shed extra starch.
- Arranging the wedges skin-side down truly makes a difference; it s a little detail that pays off in crispy exteriors every single time.
03 -
- If you re making a big batch, rotate your trays halfway through for even browning—hot spots are sneaky.
- That soaking step? It s non-negotiable for crispiness, especially if you re serving a crowd.