Crispy Oven Baked Potato Wedges (Printable)
Golden, crisp outside and fluffy inside potato wedges with fragrant seasonings and a hint of smoke.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Seasonings
02 - 3 tbsp olive oil
03 - 1 ½ tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp onion powder
06 - ½ tsp dried oregano
07 - ½ tsp freshly ground black pepper
08 - 1 ½ tsp sea salt
→ Optional Garnishes
09 - 2 tbsp chopped fresh parsley
10 - Grated Parmesan cheese (omit for dairy-free version)
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - Cut each potato in half lengthwise, then slice each half into 3–4 wedges to create 6–8 wedges per potato.
03 - Place wedges in a large bowl. Add olive oil, garlic powder, smoked paprika, onion powder, oregano, pepper, and salt. Toss thoroughly to coat evenly.
04 - Arrange wedges in a single layer on the prepared baking sheet, placing them skin side down for even crisping.
05 - Bake for 25 minutes until beginning to brown.
06 - Flip wedges and continue baking for another 10–15 minutes until golden brown and crispy on the edges.
07 - Remove from oven. Sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- Better than takeout and ready in under an hour
- The seasoning blend works on basically any vegetable
- Crispy without the mess of deep frying
02 -
- Soaking wedges in cold water removes excess starch for the crispiest results
- Crowding the pan creates steam and prevents proper crisping
- Letting them cool even slightly makes them lose their crunch fast
03 -
- Cut wedges uniformly so they finish cooking at the same time
- Use a large bowl for tossing to ensure every piece gets coated
- Serve immediately for the crispest texture possible