Potato Wedges Crispy Oven Baked (Printable)
Golden oven-baked potato wedges seasoned with garlic, paprika and rosemary; crisp outside, fluffy inside.
# What's Needed:
→ Vegetables
01 - 4 large russet potatoes, scrubbed and 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 Make It:
01 - Preheat oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 uniform wedges.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper until evenly coated.
04 - Arrange seasoned wedges on the prepared baking sheet in a single layer, skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning once halfway, until potatoes are golden brown, crisp on the edges, and tender in the center.
06 - Remove baking sheet from oven. Sprinkle potatoes with fresh chopped parsley and serve immediately while hot.
# Tips for Success:
01 -
- You get unbelievable crunch without any deep fryer fuss.
- This is my reliable cheat for impressing guests with almost no effort.
02 -
- If you skip soaking the wedges in cold water, you’ll miss out on that shatteringly crisp exterior.
- Roasting with the skin side down really makes a difference in both texture and easy turning.
03 -
- Check the wedges after 25 minutes—the oven can brown faster than you think!
- Tossing the cooked wedges with a hint of grated Parmesan and fresh parsley makes them extra irresistible.