Crispy Potato Wedges (Printable)
Golden oven-baked potato wedges seasoned with garlic, paprika and rosemary; crispy edges, fluffy centers.
# What You'll 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 oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Cut russet potatoes lengthwise into 8 wedges each.
03 - Combine potato wedges, olive oil, garlic powder, paprika, rosemary, salt, and black pepper in a mixing bowl. Toss thoroughly to coat all pieces evenly.
04 - Place seasoned wedges in a single layer on the prepared baking sheet, skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning wedges halfway, until crisp and golden on the edges and tender inside.
06 - Remove from oven. Sprinkle with fresh parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- You won't believe how crispy these get without any frying—almost like a magic trick from the oven.
- They're so easy to tweak, every batch can have its own character, which is why I keep making them.
02 -
- If you skip drying the potato wedges after soaking, they won’t crisp up as beautifully.
- Turning the wedges only once, not more, helps the crust stay intact and super crunchy.
03 -
- Soaking the wedges in cold water removes some starch, making the texture light and crisp (thanks to many failed attempts without this step).
- Baking with the skin side down guarantees a satisfying crunch every time.