Potato Wedges (Printable)
Crisp-skinned, fluffy-centered potato wedges seasoned with garlic and paprika; oven-baked for a lighter fry alternative.
# 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 kosher salt
07 - 1/4 teaspoon ground black pepper
→ To Finish
08 - 2 tablespoons fresh parsley, finely chopped (optional)
# How to Make It:
01 - Set oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 uniform wedges using a sharp knife.
03 - Combine potato wedges in a mixing bowl with olive oil, garlic powder, paprika, rosemary, salt, and black pepper. Toss until each wedge is evenly coated.
04 - Lay seasoned wedges in a single layer skin-side down on the prepared baking sheet.
05 - Place baking sheet in the oven and roast for 30 to 35 minutes, rotating wedges once halfway through, until golden-brown, crisp at the edges, and tender inside.
06 - Remove baking sheet from oven, sprinkle hot wedges with fresh parsley if desired, and serve immediately.
# Expert Suggestions:
01 -
- You can achieve that coveted crispy exterior while skipping the deep fryer entirely.
- This recipe adapts to any mood—change up the spices or serve with vibrant dips and you never get bored.
02 -
- If you skip drying the potatoes after soaking, your wedges will steam and never crisp.
- Generously spacing them out is the trick: crowded wedges equal limp results.
03 -
- I once learned too late that wedges crisp best with space and high heat, so don't crowd or lower the temperature.
- For the most flavor, toss the hot wedges in a final pinch of salt and extra paprika right after they come out.