Crispy Oven Baked Potato Wedges

My college roommate's mom taught us to make these during a study session, and the whole dorm followed that garlic smell right to our door. Now they are my go to whenever friends come over for casual dinners.

Last summer I made three batches back to back for a backyard cookout because nobody could stop eating them. My brother stood by the oven stealing wedges straight off the cooling rack.

Ingredients

• 4 large russet potatoes: Starchy potatoes give the fluffiest interior while still holding their shape
• 3 tbsp olive oil: This amount coats every wedge evenly for maximum crispiness
• 1 ½ tsp garlic powder: Essential for that restaurant style flavor everyone recognizes
• 1 tsp smoked paprika: Adds subtle sweetness and that gorgeous golden color
• 1 tsp onion powder: Rounds out the savory notes without being overpowering
• ½ tsp dried oregano: Brings an herbal note that cuts through the richness
• ½ tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
• 1 ½ tsp sea salt: Coarse salt sticks better and gives satisfying crunch
• 2 tbsp chopped fresh parsley: Brightens everything up and makes them look restaurant worthy

Instructions

Prep your oven and pan:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup and even browning.

Cut your potatoes:

Slice each potato in half lengthwise then cut each half into 3 to 4 wedges aiming for consistent size so they cook evenly.

Season everything:

Toss wedges in a large bowl with olive oil and all seasonings until every piece is evenly coated.

Arrange for success:

Spread wedges in a single layer skin side down without overcrowding for maximum crispiness.

First bake:

Bake 25 minutes until the bottoms are golden and starting to crisp up nicely.

Flip and finish:

Flip each wedge carefully then bake another 10 to 15 minutes until deep golden brown and crispy on both sides.

Finish and serve:

Sprinkle with fresh parsley and Parmesan if using and serve immediately while still hot and crisp.

Save

These wedges have become my comfort food go to during rainy weekends. Something about their crispy edges and fluffy centers just fixes everything.

Getting The Perfect Crisp

The secret is making sure your wedges are completely dry before tossing them in oil. Water creates steam which prevents the edges from getting that irresistible crunch everyone loves.

Seasoning Variations

Sometimes I skip the smoked paprika and use chili powder for a spicier version. Ranch seasoning mix works too if you want something different.

Serving Ideas

These disappear fastest when served with a variety of dips so everyone can customize.

• Classic ketchup is always a crowd pleaser
• Garlic aioli feels fancy but takes minutes
• Sriracha mayo adds the perfect spicy kick

Save

Hope these become your new favorite way to eat potatoes. They certainly earned a permanent spot in my regular rotation.

Recipe FAQs

→ How do I get the wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before drying and seasoning; this removes excess starch and helps achieve a crispier texture.

→ Can I use different potatoes?

Russet potatoes are ideal for their fluffy interior, but sweet potatoes can be a tasty alternative with a sweeter flavor profile.

→ What seasoning enhances the flavor best?

A mix of garlic powder, smoked paprika, onion powder, oregano, salt, and pepper creates a balanced and smoky seasoning for the wedges.

→ Should I flip the wedges during baking?

Yes, flipping them halfway through ensures even browning and crispiness on all sides.

→ What dips pair well with these wedges?

Ketchup, aioli, or your preferred creamy dips complement the seasoned, crispy texture wonderfully.