Potato Wedges (Printable)
Crispy oven-baked potato wedges seasoned with garlic, paprika and rosemary — a lighter vegetarian side.
# 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 salt
07 - 1/4 teaspoon ground black pepper
→ To Finish
08 - 2 tablespoons fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 even wedges.
03 - In a large mixing bowl, toss potato wedges thoroughly with olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper until evenly coated.
04 - Place the coated wedges in a single layer on the prepared baking sheet, preferably with the skin side down.
05 - Bake for 30 to 35 minutes, turning the wedges once halfway through, until golden brown and crisp on the edges with a tender interior.
06 - Remove the baking sheet from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- These wedges somehow manage to get crisp edges without the deep fryer trick—who needs all that mess
- It&s the seasoning blend that hooked me the first time, far more interesting than plain fries
02 -
- I once forgot to dry the potatoes after soaking them and ended up with limp wedges—they must be dry to truly crisp up
- Giving the baking tray plenty of space was a game changer—overcrowding leads to steaming, not roasting
03 -
- Use your hands to toss the wedges with oil and spices—it&s the only way to catch every bit of seasoning
- If you crave maximum crunch, let the finished wedges rest on a cooling rack for two minutes before serving