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Potato Wedges

Potato Wedges

These crispy, golden potato wedges are seasoned with garlic, paprika, and herbs, then baked to perfection for a deliciously crunchy exterior and fluffy interior. A healthy and versatile side dish, perfect for any meal or occasion.

Ingredients

Scale

Potatoes and Oil

  • 4 large Russet potatoes
  • 3 tablespoons olive oil

Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary

Instructions

  1. Prepare the Potatoes: Wash and scrub the potatoes thoroughly, then cut each one into evenly sized wedges to ensure uniform cooking and crispiness.
  2. Season the Wedges: In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, pepper, and your choice of dried herbs until all pieces are coated evenly.
  3. Arrange on Baking Sheet: Spread the wedges out in a single layer on a baking sheet lined with parchment paper or lightly greased to prevent sticking and promote crisping.
  4. Bake to Perfection: Bake in a preheated oven at 425°F (220°C) for about 30 to 35 minutes, flipping halfway through to crisp both sides beautifully.
  5. Serve Hot: Remove from the oven once golden and crispy, then serve immediately with your favorite dips or garnishes for maximum enjoyment.

Notes

  • Cut your wedges to uniform size to guarantee even cooking and consistent crispiness.
  • Dry your potatoes with a clean towel before seasoning to help the oil and spices stick better.
  • Use a large enough baking sheet so wedges aren’t touching; this aids crisping instead of steaming.
  • Flip wedges midway through baking for golden edges on every side.
  • Baking at 425°F allows the wedges to crisp without drying out the interior.
  • Soaking potatoes before baking is optional but can improve crispiness; always pat dry thoroughly.
  • For reheating, bake at 400°F for 10-15 minutes, flipping once to restore crispiness.

Nutrition

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