Potato Wedges Crispy Fluffy (Printable Version)
Crispy, oven-baked potato wedges seasoned with garlic, paprika and rosemary—tender inside, great with dips.
# What You'll Need:
→ Vegetables
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon dried rosemary, optional
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ To Finish
08 - 2 tablespoons fresh parsley, chopped, optional
# How To Make:
01 - Set the oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice each potato lengthwise into 8 even wedges.
03 - Place potato wedges in a large mixing bowl and toss thoroughly with olive oil, garlic powder, paprika, dried rosemary if using, salt, and black pepper until all pieces are evenly coated.
04 - Spread the seasoned wedges in a single layer on the prepared baking sheet, skin-side down whenever possible.
05 - Bake for 30 to 35 minutes, turning once halfway through, until the wedges are golden brown, crisp on the edges, and tender inside.
06 - Remove wedges from the oven, sprinkle with chopped fresh parsley, and serve immediately while hot.
# Expert Tips:
01 -
- You won't believe these wedges come out so crispy with just a bake and a little kitchen magic.
- They soak up all the flavors and make every dipping sauce taste like a new adventure.
02 -
- If you don't dry freshly soaked potatoes thoroughly, you miss out on extra crunch—they simply steam in the oven.
- Flipping them at halftime is the secret to evenly crisp wedges no matter how crowded your baking sheet gets.
03 -
- Letting wedges rest a minute before serving helps the exterior set perfectly crisp.
- A sprinkle of grated Parmesan or extra paprika just out of the oven makes them taste truly next level.