Crispy Potato Wedges (Printable)
Crispy oven-baked potato wedges, seasoned with garlic, paprika and rosemary; golden edges and fluffy centers.
# What You'll Need:
→ 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 oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into 8 wedges using a large knife.
03 - In a mixing bowl, toss potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper until potatoes are evenly coated.
04 - Place seasoned wedges on the prepared baking sheet in a single layer, arranging skin-side down when possible.
05 - Bake for 30 to 35 minutes, turning the wedges once halfway through, until golden, crisp on the edges, and tender inside.
06 - Remove wedges from the oven, sprinkle with fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- It feels like a treat but skips the deep fryer in favor of a crisp oven finish.
- The combination of garlic, paprika, and rosemary always surprises guests who expect something plain.
02 -
- Rushing the drying step after soaking leaves you with sadly soggy wedges—always pat them dry like you mean it.
- Spacing them out on the tray so they never touch makes all the difference for serious crispiness.
03 -
- Cut the wedges as evenly as possible so they finish cooking at the same time and nobody ends up with underdone centers.
- Brushing oil directly onto each wedge adds even more crunch if you’re feeling precise.