Crispy Oven Baked Wedges (Printable)
Golden, crunchy oven-baked potato wedges with a fluffy interior, seasoned for bold flavor and crisp texture.
# What You Need:
→ 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 additional 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 - Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Halve each potato lengthwise, then slice each half into 3 to 4 wedges, yielding 6 to 8 wedges per potato.
03 - In a large bowl, combine potato wedges with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper; toss until evenly coated.
04 - Place the wedges skin-side down in a single layer on the prepared sheet, ensuring they do not touch.
05 - Bake for 30 to 35 minutes, flipping halfway through, until wedges are golden brown and crispy.
06 - Remove from oven, sprinkle with fresh parsley and grated Parmesan if desired, then serve immediately.
# Expert Suggestions:
01 -
- They come out ridiculously crispy without a single drop of deep frying oil, so you can feel good about eating the whole batch.
- You probably already have everything you need in your pantry right now, no special ingredients or trips to the store required.
02 -
- If you skip the step of spreading them out properly, they will steam instead of crisp, and you'll end up with soft, sad wedges that stick to the pan.
- Soaking the cut potatoes in cold water for 30 minutes pulls out extra starch and makes them even crunchier, but you have to dry them completely or the oil won't stick.
03 -
- Don't skip the flip halfway through, it's the only way to get both sides crispy and evenly browned.
- If your oven runs cool, bump the temperature up to 230°C and keep a close eye on them during the last few minutes so they don't burn.