Crispy Potato Wedges (Print View)
Crispy, oven-baked potato wedges seasoned with garlic, paprika and rosemary — golden edges, fluffy centers.
# Ingredient List:
→ Vegetables
01 - 4 large russet potatoes, scrubbed, 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:
01 - Set oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 wedges.
03 - Toss potato wedges in a large bowl with olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper until evenly coated.
04 - Place potatoes on the 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 crisp and centers are tender.
06 - Remove from oven, sprinkle with chopped parsley if desired, and serve immediately.
# Expert Advice:
01 -
- They come out of the oven perfectly crispy without all the mess or guilt of deep frying, and that secret feels like a kitchen win.
- With just a handful of pantry spices, you can tweak the flavor to your mood – which is why I keep coming back to this recipe.
02 -
- Skipping the step of soaking the potato wedges can make all the difference between crisp and soggy—trust me, I learned this after a few limp batches.
- Piling the wedges too close together steams them instead of roasting, so always spread them out for best results.
03 -
- Never roast on a damp tray—moisture is the enemy of crispy potatoes.
- Sneak a wedge off the tray before serving to check seasoning. No one minds a missing piece.