Crispy Potato Wedges (Printable Version)
Seasoned oven-baked potato wedges with crisp edges and fluffy centers, ready in 45 minutes with simple pantry spices.
# Ingredient List:
→ 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)
# Step-by-Step Instructions:
01 - Preheat oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into 8 equal-sized wedges.
03 - In a large mixing bowl, combine potato wedges, olive oil, garlic powder, paprika, rosemary if using, salt, and pepper. Toss until all wedges are thoroughly coated.
04 - Place the seasoned potato wedges in a single layer on the prepared baking sheet, keeping skin-side down as much as possible.
05 - Bake for 30 to 35 minutes, turning the wedges once halfway through, until they are golden and crisp on the edges and tender inside.
06 - Remove from oven, sprinkle with chopped parsley if desired, and serve hot.
# Tips from hearthlykitchen:
01 -
- These wedges turn out golden and crisp without a single drop of fryer oil up your arm.
- Leftovers—if there are any—reheat beautifully in the toaster oven, and that is a rare snack miracle.
02 -
- If the potatoes are crowded or overlapping, you'll end up with pale, floppy wedges instead of crisp perfection.
- Soaking the cut wedges in cold water makes them extra crunchy—worth the extra prep if time allows.
03 -
- The trickiest part is restraint—let the wedges bake until they look almost too crisp so you don't miss out on that textural magic.
- Using a metal spatula to turn them keeps every piece intact and golden.