Crispy Potato Wedges (Printable View)
Oven-baked potato wedges with garlic, paprika and rosemary—crispy edges and fluffy centers.
# What You Need:
→ 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 Steps:
01 - Preheat the oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into eight uniform wedges.
03 - In a mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper. Toss until evenly coated.
04 - Place the seasoned wedges on the prepared baking sheet in a single layer, arranging skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning the wedges once halfway through, until golden and crisp at the edges and fluffy inside.
06 - Remove from the oven, sprinkle with fresh chopped parsley if desired, and serve immediately while hot.
# Expert Advice:
01 -
- The crunchy edges and fluffy insides take less effort than homemade fries but taste just as indulgent.
- I find they disappear fast at the table, even when I make a double batch just for myself.
02 -
- Once I rushed the drying and ended up with soggy wedges, so always pat them thoroughly after soaking.
- Spacing them properly on the sheet makes all the difference—I learned this after overcrowding my first attempt and ending up with steamed potatoes instead of crisp wedges.
03 -
- Soaking the cut wedges in cold water is the true secret to extra-crisp edges—it’s worth the wait.
- Always rotate the baking sheet halfway through for even browning across every piece.