Crispy Potato Wedges (Printable)
Oven-baked potato wedges—crisp outside, fluffy inside, seasoned with garlic and paprika for a lighter fry alternative.
# 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 the oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice potatoes lengthwise into wedges, yielding 8 slices per potato.
03 - Place the wedges in a large bowl and toss evenly with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper.
04 - Position potato wedges in a single layer on the prepared baking sheet, keeping skin-side down as much as possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until edges are crisp and interiors are tender.
06 - Remove from oven, sprinkle with fresh parsley if using, and serve immediately while hot.
# Expert Tips:
01 -
- The wedges turn out perfectly crisp with almost no effort, even if you've scorched oven fries before.
- It's open to improvisation and always disappears faster than you'd expect at gatherings.
02 -
- Skipping the parchment paper can glue your potatoes to the pan, with maximum frustration.
- Drying the wedges well after washing or soaking makes all the difference in getting that crispy exterior.
03 -
- Letting the wedges air dry after soaking sets you up for an epic crunch.
- A preheated baking sheet before arranging the wedges gives them a head start on crisping.