Crispy Potato Wedges (Printer-friendly)
Golden oven-baked potato wedges with garlic, paprika, and rosemary—crisp outside, fluffy inside.
# 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)
# Directions:
01 - Set the oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 even wedges.
03 - Combine potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and pepper in a large mixing bowl. Toss thoroughly to coat.
04 - Lay the coated wedges on the prepared baking sheet in a single layer, aiming for skin-side down.
05 - Bake in the preheated oven for 30 to 35 minutes, turning the wedges once halfway through. Bake until edges are crisp and centers are tender.
06 - Remove from the oven, sprinkle with fresh parsley if using, and serve immediately while hot.
# Expert Advice:
01 -
- They're everything you want from a fry—crisp, fluffy, and guilt-free thanks to the oven bake.
- The seasoning just clings to every wedge, so each bite tastes like you worked harder than you really did.
02 -
- If you skip drying the potatoes after soaking, they won't crisp up at all.
- Lining the pan with parchment paper prevents a stuck-on mess—you'll thank yourself at clean-up time.
03 -
- Let the wedges cool for just two minutes on the tray; this helps the crust set for maximum crunch.
- If you're making a double batch, use two pans—crowding will make them steam instead of roast.