Crispy Oven Baked Wedges

I was halfway through a busy Tuesday when I realized I had nothing planned for dinner except a bag of potatoes sitting on the counter. Instead of reaching for the takeout menu, I cranked the oven, sliced those potatoes into wedges, and tossed them with whatever spices I had. The smell that filled the kitchen was enough to make me forget I was tired, and the crispy edges that came out of that oven convinced me I'd never need frozen fries again.

One Saturday afternoon, I made these for a group of friends who showed up unexpectedly. I doubled the recipe, spread the wedges across two baking sheets, and watched them disappear in minutes. Someone asked if I'd ordered them from a restaurant, and I just smiled and said I'd been keeping this trick to myself for too long.

Ingredients

• Russet potatoes: Their starchy texture is what gives you that fluffy inside, and leaving the skin on adds a rustic bite and saves you peeling time.
• Olive oil: Just enough to help the spices stick and encourage browning without making the wedges greasy or heavy.
• Smoked paprika: This is the secret to that deep, almost charred flavor that makes people think you grilled them instead of baked them.
• Garlic powder: It distributes evenly and toasts beautifully in the oven, giving every wedge a savory backbone.
• Onion powder: Adds a subtle sweetness that balances the smokiness and keeps the seasoning from feeling one dimensional.
• Dried oregano: A little herbaceous note that reminds you these aren't just plain potatoes anymore.
• Salt and black pepper: The foundation of flavor, and you can always adjust after tasting one hot wedge straight from the pan.
• Fresh parsley: A handful of green at the end makes the whole dish feel brighter and more intentional.
• Parmesan cheese: Optional, but if you grate some over the hot wedges, it melts just enough to cling and add a salty, nutty finish.

Instructions

Preheat and prep:

Get your oven up to 220°C and line a baking sheet with parchment paper so nothing sticks. This high heat is what creates those golden, crackling edges.

Cut the wedges:

Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges depending on the size. Try to keep them roughly the same thickness so they cook evenly.

Season generously:

Toss the wedges in a big bowl with olive oil and all the spices until every piece is coated. Use your hands if you need to, it's the best way to make sure nothing gets left behind.

Arrange on the sheet:

Lay the wedges skin side down in a single layer, giving each one a little breathing room. Crowding them will steam them instead of crisping them, and nobody wants that.

Bake and flip:

Slide the pan into the oven and bake for 30 to 35 minutes, flipping them once halfway through. When they're deep golden and crispy at the edges, they're ready.

Garnish and serve:

Pull them out, scatter parsley and Parmesan on top if you like, and serve them while they're still hot and crackling. They lose their magic if they sit too long.

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There was a night when I served these alongside burgers at a backyard gathering, and I noticed people kept going back to the tray of wedges long after the burgers were gone. It wasn't fancy, but it was the kind of food that made everyone stay a little longer, talking and laughing with greasy fingers and no regrets.

How to Store and Reheat

If you somehow have leftovers, let them cool completely and store them in an airtight container in the fridge for up to three days. To bring back the crispiness, spread them on a baking sheet and reheat in a hot oven for about 10 minutes, flipping once, because microwaving them will turn them into mush.

Variations to Try

Swap the oregano for fresh rosemary and add a drizzle of honey before baking for a sweet and savory twist. If you want heat, toss in a pinch of cayenne or chili flakes with the other spices. You can also try sweet potatoes instead of russet, just know they'll cook a little faster and have a softer texture.

Serving Suggestions

These wedges are perfect alongside grilled chicken, burgers, or even a simple green salad when you want something hearty. I love serving them with a side of garlic aioli, spicy ketchup, or even ranch for dipping.

• Pair them with a cold beer or lemonade for a casual weekend meal.
• Serve them as a snack during game night with multiple dipping sauces set out buffet style.
• Add a fried egg on top and call it breakfast, because crispy potatoes work at any hour.

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These wedges have earned a permanent spot in my weekly rotation, not because they're complicated or impressive, but because they're reliably delicious and make any meal feel a little more complete. I hope they become one of those recipes you turn to without thinking, the kind that just works every single time.

Recipes Q&A

→ What type of potatoes work best for crispy wedges?

Russet potatoes are ideal due to their starchy texture, which helps achieve a crisp outside and fluffy inside.

→ How can I ensure the wedges get extra crispy?

Soaking the cut wedges in cold water for 30 minutes before drying and seasoning helps remove excess starch and enhances crispiness.

→ Can I add different herbs or spices for variation?

Yes, swapping oregano for rosemary or adding cayenne pepper can introduce new flavor dimensions and subtle heat.

→ Is it necessary to flip the wedges during baking?

Flipping halfway through baking ensures even browning and crispness on all sides.

→ What garnishes complement these wedges well?

Fresh parsley adds brightness, while a sprinkle of grated Parmesan offers a savory, cheesy touch.