Potato Wedges are crispy on the outside, fluffy on the inside, and make the perfect side for burgers, sandwiches, grilled meats, or as a snack. This recipe serves 4.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano or Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Soak the potato wedges in cold water for 20–30 minutes. Drain and pat them completely dry with paper towels.
- In a large bowl, toss the wedges with olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each wedge.
- Bake for 25 minutes, then flip the wedges.
- Bake for another 15–20 minutes, or until golden brown and crispy.
- If using Parmesan, sprinkle it over the wedges during the last 5 minutes of baking.
- Garnish with fresh parsley and serve immediately.
Serving Suggestions
Serve with:
- Ketchup
- Garlic aioli
- Ranch dressing
- Honey mustard
- Spicy mayo
Tips
- Soaking the potatoes removes excess starch, resulting in crispier wedges.
- Dry the potatoes thoroughly before seasoning to help them roast instead of steam.
- For extra crispiness, preheat the baking sheet in the oven before adding the seasoned wedges.