Crispy Potato Wedges (Printer-friendly)
Crispy oven-baked potato wedges seasoned with garlic, paprika and rosemary; fluffy inside, crunchy edges.
# What You 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 oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into eight even wedges.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary, salt, and black pepper until well coated.
04 - Place wedges in a single layer on prepared baking sheet, skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until edges are golden and crisp and centers are tender.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately while hot.
# Expert Tips:
01 -
- Baking instead of frying means guilt-free snacking with all the crispiness you crave.
- The seasoning mix is endlessly flexible, so everyone gets to be the chef.
02 -
- Once I skipped drying soaked potatoes, and what was supposed to be crispy turned out disappointingly limp.
- Leaving space between wedges actually makes a huge difference for browning—they need their own little stage.
03 -
- A metal baking sheet conducts heat better than glass, upping your odds of perfectly golden bottoms.
- A tiny sprinkle of coarse salt right after baking locks in flavor and adds the final satisfying crunch.