Potato Wedges Crispy Oven-Baked (Printable Version)
Golden, crispy oven-baked potato wedges with garlic, paprika and rosemary; fluffy inside, perfect vegetarian side.
# What You’ll 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)
# Directions:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into 8 even wedges.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, dried rosemary (if desired), salt, and black pepper until thoroughly coated.
04 - Place the seasoned potato wedges onto the prepared baking sheet in a single layer, skin-side down when possible.
05 - Bake in the oven for 30 to 35 minutes, turning once halfway through, until golden, crisp at the edges, and tender within.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately while hot.
# Top Tips:
01 -
- These wedges come out golden and crispy without ever needing to touch a deep fryer.
- Each bite is packed with that herby warmth and will have you reaching for just one more—trust me, they vanish fast!
02 -
- If you skip soaking the potato wedges in cold water, you'll notice a big difference in how crispy they turn out.
- Turning the wedges halfway through changed my mind on oven baking—they didn't scorch and taste was spot-on every time after that.
03 -
- Soak your potato wedges in cold water, then dry: this is the secret to maximum crunch.
- Never overcrowd the baking pan, or you risk steaming instead of roasting.