Potato Wedges Oven-Baked (Print Version)
Crispy, oven-baked potato wedges with garlic and paprika—golden outside, fluffy inside. Vegetarian and gluten-free.
# 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)
# How-To Steps:
01 - Set oven temperature to 430°F and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 equal wedges.
03 - Combine potato wedges, olive oil, garlic powder, paprika, rosemary, salt, and pepper in a large mixing bowl. Toss to coat wedges evenly.
04 - Space wedges skin-side down in a single layer on the prepared baking sheet.
05 - Bake for 30–35 minutes, turning wedges once halfway through until the edges are golden and the centers are tender.
06 - Transfer hot wedges to a serving platter, garnish with fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- The crisp, golden edges make these dangerously easy to eat straight from the pan when nobody’s watching.
- It’s a one-bowl, fuss-free recipe that’s earned MVP status for last-minute gatherings or solo snacking.
02 -
- One rushed evening, I skipped drying the potatoes after a quick soak, and ended up with soggy wedges—don’t make my mistake.
- I learned that letting the wedges cool for just two minutes before serving keeps them crisp without burning your fingers.
03 -
- Soak cut potato wedges in cold water for half an hour—then pat them bone-dry—for seriously crispy outsides.
- Use parchment paper for effortless release and little to no sticking, even when your tray is crowded.