Potato Wedges (Printer-friendly)
Golden potato wedges baked crisp outside and fluffy inside; seasoned with garlic, paprika and herbs for a tasty, healthier fry alternative.
# 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 Guide:
01 - Preheat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut each potato lengthwise into 8 wedges for uniform size.
03 - In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper until thoroughly coated.
04 - Place the seasoned wedges in a single layer on the prepared baking sheet, ideally with the skin-side down.
05 - Bake for 30 to 35 minutes, turning the wedges once halfway through, until they become golden brown and crisp on the edges while remaining tender inside.
06 - Once baked, remove from the oven. Sprinkle with chopped fresh parsley if desired and serve immediately while hot.
# Expert Advice:
01 -
- No deep-frying drama—just delightfully crispy potatoes from the oven.
- The blend of garlic powder, paprika, and rosemary brings restaurant flavor directly to your kitchen.
02 -
- Skipping the parchment paper makes cleanup a headache and the wedges can stick.
- Soaking the cut potatoes in cold water for 30 minutes makes the biggest difference for extra crisp edges.
03 -
- If a wedge doesn't brown, flip it to expose a different surface to the heat.
- The right amount of oil is key: too much and they'll be limp, too little and they dry out.