Crispy Oven Baked Potato Wedges (Print View)
Golden, crispy wedges baked with herbs and spices. Fluffy inside, crispy outside. No frying required.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasoning & Coating
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
08 - 2 tablespoons chopped fresh parsley
09 - Grated Parmesan cheese (optional)
# How to Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Cut each potato lengthwise into 8 to 10 wedges, maintaining consistent sizing for even cooking.
03 - Place potato wedges in a large mixing bowl. Add olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Toss thoroughly until all wedges are evenly coated.
04 - Distribute seasoned wedges in a single layer on the prepared baking sheet with skin side down, spacing them to prevent crowding.
05 - Bake for 35 to 40 minutes, flipping wedges halfway through cooking, until golden brown and crispy at edges.
06 - Remove from oven and garnish with chopped parsley and grated Parmesan cheese if desired. Serve immediately.
# Expert Suggestions:
01 -
- These wedges develop this incredible crispy exterior while staying fluffy inside without the mess and calories of deep frying.
- The combination of smoked paprika and oregano creates this addictive savory quality that makes them disappear faster than you can say second batch.
02 -
- Soaking the cut potatoes in cold water for 30 minutes before baking removes excess starch and dramatically improves crispiness, a trick I discovered after years of mediocre results.
- Flipping the wedges exactly halfway through cooking ensures both sides get equally crispy, something I learned after serving a batch that was perfect on one side but disappointingly soft on the other.
03 -
- For the absolute crispiest results, place the baking sheet in the oven while it preheats, then carefully arrange your seasoned potato wedges on the hot surface, which creates an immediate sear.
- A light dusting of cornstarch mixed with your spices creates an almost imperceptibly thin coating that significantly enhances the exterior crunch factor.