Crispy Potato Wedges (Printable View)
Golden, seasoned potato wedges baked until crisp outside and tender inside; easy, vegetarian, gluten-free side.
# 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 and line a large baking sheet with parchment paper.
02 - Slice the russet potatoes lengthwise into wedges, yielding eight pieces per potato.
03 - In a mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper until evenly coated.
04 - Place seasoned wedges onto the prepared baking sheet in a single layer, ensuring the skin side faces downward when possible.
05 - Bake wedges for 30 to 35 minutes, turning once halfway through, until edges are golden and crisp and interiors are tender.
06 - Remove from oven, garnish with chopped fresh parsley, and serve hot.
# Expert Advice:
01 -
- They emerge golden and perfectly crisp, no deep fryer or guilt required.
- This recipe transforms humble potatoes into a side dish so good it often becomes the main event at my table.
02 -
- If you skip patting the potatoes dry after soaking, they'll never get crisp—trust me, I've learned the soggy way.
- Flipping the wedges halfway is the key to roasting every side beautifully.
03 -
- Soaking the potatoes in cold water draws out excess starch—this is what makes the edges so shatteringly crisp.
- For even baking, don't overcrowd the pan—give each wedge a little breathing room.