Crispy Potato Wedges
Deliciously seasoned and perfectly baked potato wedges that are crispy on the outside and fluffy on the inside.
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Potatoes
- 4 large russet potatoes Approximately 2-3 pounds, ideal for wedges due to their starchy texture.
Oil and Seasonings
- 3 tablespoons olive oil Helps achieve a crispy texture.
- 1 teaspoon garlic powder Enhances the savory taste.
- 1 teaspoon onion powder Adds mild sweetness and depth.
- 1 teaspoon paprika Adds smokiness and color.
- 1 teaspoon dried oregano Provides aromatic flavor.
- 1 teaspoon salt Enhances overall flavor.
- 1/2 teaspoon black pepper Introduces a hint of heat.
- 1/4 teaspoon cayenne pepper Optional for added spice.
Garnish
- to taste fresh parsley Optional, for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the potatoes into wedges, leaving the skin on.
- Soak the wedges in cold water for at least 30 minutes (optional).
- In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, black pepper, and cayenne pepper. Toss the wedges in the mixture until evenly coated.
- Arrange the wedges on a lined baking sheet in a single layer.
- Bake for 30 to 35 minutes, flipping halfway through.
- Check for doneness; they should be golden brown and crispy.
- Remove from the oven, garnish with parsley if desired, and serve hot.
Notes
Feel free to adjust the seasonings to your taste. You can also try different variations like cheesy or spicy wedges.