Crispy Potato Wedges (Print)
Crispy outside and fluffy inside potato wedges seasoned with garlic, paprika and rosemary, oven-baked to golden.
# 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 Make It:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Using a large knife, slice each potato lengthwise into 8 even wedges.
03 - In a large mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper. Toss until wedges are thoroughly coated.
04 - Place seasoned wedges on the prepared baking sheet in a single layer, skin-side down whenever possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until edges are golden and crisp and potatoes are tender inside.
06 - Remove tray from oven, garnish with chopped fresh parsley, and serve hot.
# Expert Tips:
01 -
- These wedges get ultra crispy with hardly any oil, which feels like winning at snack time.
- The seasoning clings perfectly to the skin, making every bite savory and way more interesting than standard fries.
02 -
- I learned the hard way that overcrowding the pan makes wedges steam and go limp, so leave space around each one.
- Soaking the potatoes in cold water for half an hour draws out just enough starch for that next-level crispiness.
03 -
- Always use parchment paper for effortless clean-up and to avoid wedges sticking or tearing.
- Toss the wedges again halfway through baking if you want maximum even browning.