Description
Golden and crispy potato wedges baked to perfection with simple seasonings, fluffy on the inside and crunchy on the outside. Perfect as a side dish, snack, or party appetizer.
Ingredients
- 4 large russet potatoes (about 2 pounds), washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and scrub the potatoes thoroughly, then cut them into evenly sized wedges.
- Place wedges in a large bowl and drizzle with olive oil. Toss well to coat evenly.
- In a small bowl, mix salt, paprika, garlic powder, onion powder, black pepper, and oregano. Sprinkle over the potatoes and toss again to coat evenly.
- Arrange wedges in a single layer on the prepared baking sheet without overlapping.
- Bake for 35–40 minutes, flipping halfway through, until golden brown and crispy on the outside.
- Remove from oven and garnish with fresh parsley before serving.
Notes
- For extra crispiness, soak cut potatoes in cold water for 30 minutes, then dry thoroughly before seasoning.
- Add grated Parmesan cheese during the last 5 minutes of baking for a cheesy variation.
- Add 1/4 teaspoon cayenne pepper for a spicy version.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Reheat in oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
