Crispy Oven Baked Potato Wedges (Printable)
Golden, crunchy potato wedges seasoned with garlic, paprika and oregano. Baked until perfectly crispy with fluffy centers.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon onion powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Grated Parmesan cheese (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Cut each potato in half lengthwise, then cut each half into 3–4 wedges, aiming for even thickness throughout.
03 - Place the wedges in a large bowl. Cover with cold water and soak for 15 minutes for maximum crispiness. Drain well and pat completely dry with clean towels.
04 - In a large bowl, toss the dried potato wedges with olive oil, garlic powder, smoked paprika, onion powder, oregano, salt, and black pepper until evenly coated.
05 - Arrange the seasoned wedges on the prepared baking sheet in a single layer, skin side down, leaving space between each piece for proper air circulation.
06 - Bake for 20 minutes, then flip each wedge carefully. Continue baking for another 15–20 minutes until golden brown and crispy on the edges.
07 - Remove from oven. Sprinkle with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- They come out perfectly crispy without deep frying, making them lighter but still utterly satisfying
- The seasoning blend hits every savory note and works with almost any dipping sauce you love
02 -
- Skip the soaking step and your wedges will still be good, but that 15 minutes in cold water is what creates restaurant style crispiness
- Crowding the baking sheet is the quickest way to soggy wedges, so use two sheets if you need to
03 -
- A hot baking sheet helps start the crisping process immediately, so let it preheat in the oven for a few minutes before adding the wedges
- Do not toss the wedges again after that final flip, or you will knock off all the beautiful crispy bits you just worked to create