Description

Crispy Homemade Baked Potato Wedges are a perfect snack or side dish featuring fluffy interiors and a crunchy, golden-brown exterior. These wedges are seasoned with a flavorful blend of paprika, garlic powder, and black pepper, then roasted to perfection in the oven. Easy to prepare and wonderfully versatile, they make a delicious accompaniment to any meal or a satisfying standalone treat.

Ingredients

Scale

Potatoes

4 medium russet potatoes

Seasonings and Oil

3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon garlic powder
0.5 teaspoon black pepper
0.5 teaspoon optional seasonings (oregano, rosemary, or chili powder)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the potato wedges.
Wash Potatoes: Thoroughly wash the russet potatoes under cold water, scrubbing the skins to remove any dirt.
Dry Potatoes: Pat the washed potatoes dry with a clean kitchen towel to help the oil and seasonings stick better.
Cut Potatoes: Cut each potato in half lengthwise and then slice each half into about 1-inch thick wedges for uniform cooking.
Toss with Seasonings: In a large mixing bowl, combine potato wedges with olive oil, sea salt, paprika, garlic powder, black pepper, and any optional seasoning you prefer. Toss thoroughly to ensure even coating.
Prepare Baking Sheet: Line a baking sheet with parchment paper and spread the wedges out in a single layer without overlapping, ensuring they crisp evenly.
Bake Wedges: Bake the wedges for 25-30 minutes, flipping them halfway through the cooking time to promote even browning and crispiness on all sides.
Cool Slightly: Once golden brown and crispy, remove the wedges from the oven and let them cool for a few minutes before serving to allow the texture to set.
Serve: Transfer the potato wedges to a serving platter and enjoy warm with your favorite dipping sauces.

Notes

For extra crispiness, soak the cut wedges in cold water for 30 minutes before drying and seasoning to remove excess starch.
Use parchment paper or a non-stick baking mat to prevent sticking and ease cleanup.
Feel free to experiment with seasonings like smoked paprika, cumin, or fresh herbs for varied flavor profiles.
Serve with ketchup, ranch dressing, or aioli for delicious dipping options.
Make sure not to overcrowd the baking sheet to allow proper air circulation for crisp wedges.