Potato Wedges (Printable version)
Oven-baked seasoned potato wedges with crispy edges and fluffy centers; simple, vegetarian and gluten-free.
# Ingredient list:
→ 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
# Directions:
01 - Preheat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 wedges for uniform thickness.
03 - In a mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, rosemary if using, salt, and black pepper, tossing to coat thoroughly.
04 - Spread seasoned wedges in a single layer on the prepared baking sheet, placing skin side down when possible.
05 - Bake for 30 to 35 minutes, turning once halfway through, until edges are golden and centers are tender.
06 - Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Tips:
01 -
- The outer crunch and fluffy interior make every bite feel like you’re getting the best of both fries and roast potatoes.
- Oven baking means less oil, less fuss, and way more opportunity to sneak bites as they cool.
02 -
- If you skip drying the potatoes after soaking, the edges never crisp, no matter how long you bake.
- Letting the wedges rest on the tray for two minutes after baking keeps them crispy and stops burned fingers.
03 -
- Preheating the baking sheet with the oven gives an instant start on crisping the wedges’ undersides.
- A sprinkle of Parmesan and black pepper right after baking makes these sparkle for grown-up gatherings.