Crispy Oven Baked Potato Wedges (Print Version)
Golden, crunchy potato wedges seasoned with garlic, paprika, and oregano. Baked until perfectly crisp and fluffy.
# What You’ll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Grated Parmesan cheese (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - Cut each potato in half lengthwise, then cut each half into 3–4 wedges, aiming for even thickness throughout.
03 - Place the wedges in a large bowl. Cover with cold water and let soak for 15 minutes for extra crispiness. Drain and pat dry thoroughly with a clean kitchen towel.
04 - In a large bowl, toss the dried potato wedges with olive oil, garlic powder, smoked paprika, onion powder, oregano, salt, and pepper until evenly coated.
05 - Arrange the seasoned wedges on the prepared baking sheet in a single layer, skin side down, leaving space between each piece for proper air circulation.
06 - Bake for 20 minutes, then carefully flip each wedge using tongs. Continue baking for another 15–20 minutes, or until golden brown and crispy on the edges.
07 - Remove from the oven. Sprinkle with chopped parsley and grated Parmesan cheese if using. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The seasoning blend hits that perfect balance of smoky savory without overwhelming the potato flavor
- So much easier than frying and your kitchen wont smell like oil for three days afterward
02 -
- Drying the potatoes after soaking is absolutely crucial or they will steam instead of crisp up
- Crowding the baking sheet is the number one mistake that leads to soggy wedges
03 -
- A hot oven is non negotiable for that restaurant style crunch
- Letting them cool slightly on the baking sheet helps them firm up even more