Crispy Baked Potato Wedges (Printer-friendly)
Golden, seasoned baked potato wedges with a crisp outside and fluffy inside, perfect as a flavorful side or snack.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasoning
02 - 3 tablespoons olive oil
03 - 1.5 teaspoons sea salt
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon ground black pepper
07 - 0.5 teaspoon onion powder
08 - 0.25 teaspoon cayenne pepper (optional)
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - 2 tablespoons grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Halve each potato lengthwise, then slice each half into 4 to 6 wedges depending on size.
03 - Place wedges in a large bowl. Add olive oil, sea salt, smoked paprika, garlic powder, black pepper, onion powder, and cayenne pepper if using. Toss to coat evenly.
04 - Spread wedges in a single layer on the prepared baking sheet with skin side down.
05 - Bake for 30 to 35 minutes, flipping wedges halfway through, until exterior is golden and crisp.
06 - Remove wedges from oven, sprinkle with chopped parsley and grated Parmesan cheese if desired, and serve while hot.
# Expert Tips:
01 -
- They come out crispy on the outside and cloud-soft inside without a single drop of frying oil.
- You can season them a hundred different ways and they always taste like you put in way more effort than you did.
- They disappear faster than you can say second batch, which means everyone actually likes them.
02 -
- If you skip drying the potatoes after soaking them, they'll steam instead of crisp and you'll wonder what went wrong.
- Flipping them halfway is non-negotiable, trust me, I've tried skipping it and ended up with one pale side.
03 -
- Use a really hot oven, anything lower than 220°C and they'll bake instead of crisp.
- Don't skip the parchment paper, it's the difference between wedges that slide off the pan and wedges you have to scrape.