Crispy Oven Baked Potato Wedges (Print)

Golden crispy potato wedges seasoned and oven baked for a perfect side or snack.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and unpeeled

→ Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon dried oregano

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - ¼ cup grated Parmesan cheese (omit for vegan or dairy-free)

# How to Make:

01 - Set oven temperature to 425°F. Prepare a large baking sheet by lining with parchment paper or applying a light coat of oil.
02 - Halve each potato lengthwise, then slice each half into 3 to 4 wedges, producing approximately 6 to 8 wedges per potato.
03 - Place wedges in a large bowl and toss thoroughly with olive oil, garlic powder, smoked paprika, onion powder, sea salt, black pepper, and dried oregano until evenly coated.
04 - Lay wedges in a single layer on the prepared baking sheet with skin side down, ensuring space between each wedge for optimal crisping.
05 - Bake in the preheated oven for 20 minutes to begin crisping the edges.
06 - Flip each wedge carefully, then resume baking for an additional 15 minutes until golden brown and crisp.
07 - Remove wedges from oven. Sprinkle with chopped parsley and grated Parmesan cheese as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • They're crispy on the outside and fluffy inside with zero deep-frying involved, which somehow feels like you're getting away with something.
  • The seasoning blend is bold enough that you barely need a dipping sauce, though that won't stop you from making one.
  • Takes 45 minutes from potato to plate, making them perfect for weeknight dinners when you want something homemade but don't have hours to spend.
02 -
  • Soaking the wedges in cold water for 30 minutes before cooking removes excess starch and is the difference between mediocre and genuinely crispy—I learned this the hard way after many sad, limp batches.
  • Flipping them at the 20-minute mark isn't just suggestion, it's essential because the bottoms brown faster than the tops and you need both sides equally crispy.
  • Don't overcrowd the baking sheet; they need space to breathe or they'll steam instead of roast, which sounds minor but changes everything.
03 -
  • Cutting your potatoes to roughly the same size is the unglamorous secret to even cooking—uniformity doesn't sound exciting until you taste wedges that finish at the exact same moment.
  • Let your baking sheet cool slightly between batches if you're making a double recipe, because a screaming-hot sheet can brown the bottoms too fast while the insides lag behind.

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