Crispy Oven Baked Potato Wedges (Printable)

Golden, crispy potato wedges seasoned with herbs and spices, baked to perfection for a classic side dish.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, scrubbed and cut into wedges

→ Seasoning & Herbs

02 - 3 tbsp olive oil
03 - 1 tsp sea salt
04 - 0.5 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1 tsp dried oregano
08 - 1 tsp dried thyme
09 - 2 tbsp fresh parsley, finely chopped

→ Optional

10 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a large bowl, toss potato wedges with olive oil, salt, pepper, garlic powder, paprika, oregano, and thyme until evenly coated.
03 - Arrange the wedges in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
04 - Bake for 20 minutes, then flip each wedge. Bake an additional 15–20 minutes, or until golden brown and crisp on the edges.
05 - Remove from oven, sprinkle with fresh parsley and Parmesan if using. Serve hot.

# Expert Tips:

01 -
  • They're crispy on the outside, fluffy within, and require zero guilt since they're baked, not fried.
  • The herb blend is simple enough that you probably have everything already, but impressive enough that people think you fussed.
  • Forty-five minutes from raw potato to golden side dish means you can pull these together on a weeknight without stress.
02 -
  • Pat your potatoes completely dry after cutting—any lingering moisture will steam the wedges instead of crisping them, and you'll end up with soft, disappointing results.
  • The soak trick (30 minutes in cold water before seasoning) removes excess starch and is the difference between wedges that are merely good and ones that shatter when you bite them.
03 -
  • Don't flip the wedges too early or too often; one flip halfway through gives you the best results, and fussing with them prevents even browning.
  • If your oven tends to brown things unevenly, rotate the baking sheet halfway through the second bake time so every wedge gets equal heat exposure.

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