Crispy Oven Baked Potato Wedges (Printable)
Golden crunchy potato wedges seasoned with smoked paprika, baked for a crispy outside and fluffy inside.
# What's Needed:
→ Potatoes
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt, plus more to taste
08 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - Grated Parmesan cheese (optional)
# How to Make It:
01 - Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Cut each potato in half lengthwise, then slice each half into 3 to 4 wedges, yielding 6 to 8 wedges per potato.
03 - In a large mixing bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
04 - Place the wedges in a single layer with the skin side down on the prepared baking sheet, ensuring wedges do not touch.
05 - Bake for 30 to 35 minutes, flipping the wedges halfway through baking, until they are golden brown and crisp.
06 - Remove from oven, sprinkle with chopped parsley and grated Parmesan cheese if desired, then serve immediately.
# Tips for Success:
01 -
- They're crispy on the outside and fluffy inside with zero deep-frying mess or guilt.
- The smoked paprika and garlic powder combination tastes like restaurant quality but takes barely any effort.
- One baking sheet, one bowl, and you've got a side that works for weeknight dinners or feeding a crowd.
02 -
- Soaking your wedges in cold water for 30 minutes before seasoning removes excess starch and is the secret to restaurant-level crispiness—dry them thoroughly afterward or you'll undo the benefit.
- That halfway flip is non-negotiable; it's what creates the contrast between crispy exterior and fluffy interior instead of just brown potatoes.
03 -
- Pat the potatoes dry after soaking or tossing—any moisture clinging to the surface will steam instead of crisp, which defeats the whole purpose.
- Don't be tempted to overcrowd the pan for a second batch; two smaller batches bake more evenly than one overstuffed sheet.