Potato Wedges Recipe
These golden, crispy potato wedges are perfectly seasoned and baked to a delicious crunch. A simple, crowd-pleasing snack or side dish everyone will love!
Servings: 4 servings
Ingredients
- 4 medium russet potatoes about 2 pounds
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Fresh parsley chopped, for garnish
- Preferred dipping sauce optional
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is key to achieving that perfect crispy exterior.
- Wash the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel. Cut each potato in half lengthwise, then slice each half into wedges, about 8 wedges per potato for even cooking.
- In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, onion powder, salt, and black pepper. Make sure each wedge is well-coated with the seasoning mixture.
- Spread the seasoned potato wedges in a single layer on a baking sheet. If using parchment paper, line the baking sheet beforehand. Make sure the wedges are not overcrowded to ensure they crisp up nicely.
- Bake the potato wedges in the preheated oven for about 25-30 minutes, flipping them halfway through. They should be golden brown and crispy on the outside when done.
- Once out of the oven, sprinkle the wedges with chopped fresh parsley for a touch of color and flavor. Serve immediately with your preferred dipping sauce and enjoy!
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Baking Sheet
- Parchment Paper (optional)
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning and baking.
- Try different seasonings like smoked paprika or fresh garlic for varied flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for best texture.