Crispy Oven Baked Potato Wedges (Printable)
Golden, seasoned potato wedges baked crisp outside and tender inside, perfect as a side or snack.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Seasonings
02 - 3 tbsp olive oil
03 - 1 ½ tsp garlic powder
04 - 1 tsp smoked paprika
05 - 1 tsp onion powder
06 - ½ tsp dried oregano
07 - ½ tsp freshly ground black pepper
08 - 1 ½ tsp sea salt
→ Optional Garnishes
09 - 2 tbsp chopped fresh parsley
10 - Grated Parmesan cheese (optional, omit for dairy-free)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Cut each potato in half lengthwise, then slice each half into 3–4 wedges, for a total of 6–8 wedges per potato.
03 - Place wedges in a large bowl. Add olive oil, garlic powder, smoked paprika, onion powder, oregano, pepper, and salt. Toss well to coat evenly.
04 - Arrange wedges in a single layer, skin side down, on the prepared baking sheet.
05 - Bake for 25 minutes. Flip wedges and bake for another 10–15 minutes until golden brown and crisp.
06 - Remove from oven. Sprinkle with fresh parsley and Parmesan if desired. Serve hot.
# Expert Tips:
01 -
- You get that perfect crunch without the mess of deep frying or the guilt that comes with it
- The seasoning blend hits every nostalgic fast food note but with way better ingredients
- They reheat surprisingly well if you somehow have leftovers
02 -
- Soaking the cut wedges in cold water for 30 minutes removes excess starch and dramatically improves crispiness, but you must dry them completely before seasoning or the oil won't stick
- Hot from the oven is when they're at their absolute best—letting them sit too long makes the skin lose that satisfying crunch
03 -
- Don't cut your wedges too thin or they'll burn before the interior gets fluffy
- Room temperature potatoes absorb seasoning more evenly than cold ones straight from the fridge