Crispy Oven-Baked Potato Wedges Recipe

Introduction

Potato wedges are a simple, delicious side dish that’s crispy on the outside and tender on the inside. Perfectly seasoned and easy to make, these wedges pair well with any meal or as a snack with your favorite dipping sauce.

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

1. Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Step 2: Wash and scrub the potatoes well. Cut each potato in half lengthwise, then cut each half into 3 to 4 wedges.
3. Step 3: Pat the potato wedges dry with paper towels. Place them in a bowl. Drizzle olive oil over the wedges, then sprinkle garlic powder, paprika, onion powder, salt, and black pepper on top. Toss until evenly coated.
4. Step 4: Arrange the wedges in a single layer on the prepared baking sheet, cut sides down. Bake for 20 minutes, then carefully flip the wedges and continue baking until golden and crispy, about 15 to 25 more minutes.
5. Step 5: Serve warm, garnish with chopped fresh parsley, and offer your favorite dipping sauce on the side.

Tips & Variations

• For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before drying and seasoning to remove excess starch.
• Try adding smoked paprika or cayenne pepper for a smoky or spicy kick.
• Use sweet potatoes instead of russet for a sweeter, colorful option.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 400°F for 10-15 minutes to restore their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for wedges?

Yes, you can use Yukon Gold, red potatoes, or sweet potatoes, but cooking times and textures may vary slightly.

How do I keep the wedges crispy?

Make sure to dry the potato wedges thoroughly before seasoning and avoid overcrowding the baking sheet so the wedges roast evenly rather than steam.

Crispy Oven-Baked Potato Wedges Recipe

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★★★★★

4.7 from 78 reviews

Crispy and flavorful potato wedges baked to perfection with a blend of garlic, paprika, and onion powders. This easy oven-baked recipe delivers a satisfying side dish or snack that’s golden on the outside and tender on the inside. Garnished with fresh parsley and perfect with your favorite dipping sauce.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Wedges

• 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

Garnish

• Fresh parsley, chopped

Optional

• Preferred dipping sauce

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Prepare Potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt. Cut each potato in half lengthwise, then slice each half into 3 to 4 evenly sized wedges.
3. Season Wedges: Pat the potato wedges dry using paper towels to remove excess moisture, ensuring crispiness. Place them in a large bowl, drizzle with olive oil, then evenly sprinkle garlic powder, paprika, onion powder, salt, and black pepper. Toss the wedges until all are well coated with the seasoning.
4. Arrange for Baking: Lay the seasoned potato wedges in a single layer on the prepared baking sheet, arranging them cut side down to promote even browning and crisp edges.
5. Bake Wedges: Bake the potato wedges in the preheated oven for 20 minutes. Then, carefully flip the wedges to the other side and continue baking for an additional 15 to 25 minutes until they are golden brown and crispy on the outside.
6. Serve: Remove the wedges from the oven, garnish with freshly chopped parsley, and serve warm with your preferred dipping sauce if desired.

Notes

• Make sure to pat the potato wedges dry before seasoning to help them crisp up better in the oven.
• Cut wedges into uniform sizes to ensure even cooking.
• Flipping halfway through baking promotes even browning and crispiness.
• Russet potatoes are preferred for their starchy texture, which crisps nicely.
• Customize seasoning spices according to your taste preferences.
• Serve immediately for the best texture and flavor.

Keywords: Potato Wedges, Baked Potato Wedges, Crispy Potato Wedges, Oven Baked Potatoes, Easy Side Dish, Garlic Paprika Potatoes