Crispy Oven Baked Wedges (Printable version)
Golden, crunchy potato wedges baked with olive oil and spices for a flavorful, healthier comfort snack.
# What You’ll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Grated Parmesan cheese to taste
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or lightly grease the surface.
02 - Cut each potato in half lengthwise, then cut each half into 3–4 wedges, aiming for even thickness throughout.
03 - Place the wedges in a large bowl, cover with cold water, and let soak for 15 minutes for extra crispiness. Drain and pat dry thoroughly with a clean towel.
04 - Toss the dried potato wedges with olive oil, garlic powder, smoked paprika, onion powder, oregano, salt, and pepper until evenly coated.
05 - Arrange the seasoned wedges on the prepared baking sheet in a single layer, skin side down, leaving space between each piece for proper air circulation.
06 - Bake for 20 minutes until the edges begin to turn golden.
07 - Flip each wedge and continue baking for another 15–20 minutes until golden brown and crisp on the edges.
08 - Remove from the oven, sprinkle with chopped parsley and Parmesan cheese if desired, and serve immediately.
# Expert tips:
01 -
- They satisfy that fast food craving while being baked not fried
- The seasoning blend creates a restaurant quality flavor at home
02 -
- Skip the soaking step and you will never achieve that restaurant style crunch
- Crowding the pan creates steam instead of crispiness so use two pans if needed
03 -
- Use Yukon Gold potatoes if you prefer a creamier less crispy texture
- Let the baking sheet get hot in the oven before adding the wedges for extra crunch