Crispy Potato Wedges (Printable)
Crispy, oven-baked potato wedges seasoned with garlic, paprika and rosemary; fluffy inside, crisp edges.
# 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
# How To Make It:
01 - Preheat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each russet potato lengthwise into 8 equal wedges.
03 - Combine potato wedges in a large mixing bowl with olive oil, garlic powder, paprika, dried rosemary if using, salt, and ground black pepper. Toss until evenly coated.
04 - Place the seasoned wedges, skin-side down, in a single layer on the prepared baking sheet.
05 - Bake in the preheated oven for 30 to 35 minutes, flipping once halfway, until golden-brown and crisp on the edges with a tender interior.
06 - Remove from oven, sprinkle with chopped fresh parsley if desired, and serve immediately while hot.
# Expert Hints:
01 -
- The crunchy exterior and fluffy center will make you forget all about traditional fries.
- This is my secret for serving a snack that always vanishes first at gatherings—no deep fryer needed.
02 -
- If you skip drying the potatoes after soaking, you'll get soggy wedges—trust me, I learned the hard way.
- Arranging the wedges skin-side down really helps them bake up extra crisp without sticking to the tray.
03 -
- Preheating the oven and even the baking sheet amps up the crunch factor.
- A sprinkle of Parmesan just before serving is a secret I now never skip for next-level flavor.