Crispy Oven Baked Potato Wedges (Printable)
Golden crispy potato wedges seasoned and baked for a delicious, healthier twist on a classic side.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon dried oregano
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - ¼ cup grated Parmesan cheese
# How-to Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease the surface.
02 - Cut each potato in half lengthwise, then slice each half into 3 to 4 wedges, yielding 6 to 8 wedges per potato.
03 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, smoked paprika, onion powder, sea salt, black pepper, and dried oregano until evenly coated.
04 - Place wedges in a single layer on the prepared baking sheet, skin side down and spaced apart to ensure even crisping.
05 - Bake for 20 minutes, then flip each wedge carefully. Continue baking for an additional 15 minutes until edges are golden brown and crispy.
06 - Remove wedges from the oven. Sprinkle with chopped parsley and grated Parmesan cheese if desired. Serve immediately.
# Expert Pointers:
01 -
- Golden, crispy exteriors with fluffy insides, no deep fryer required.
- Ready in under an hour with minimal hands-on time—perfect for weeknight dinners or lazy Sunday snacking.
- Naturally vegetarian and gluten-free, so nearly everyone at the table can enjoy them without worry.
02 -
- Soaking your cut wedges in cold water for 30 minutes, then patting them completely dry, removes excess starch and is the trick behind extra-crispy results that rival the deep fryer.
- The flip at the 20-minute mark is essential—it ensures both sides get direct oven heat and prevents soggy bottoms.
- Parchment paper isn't just convenient; it prevents sticking and helps the bottoms crisp without burning.
03 -
- The 425°F oven temperature is the sweet spot—any cooler and you'll lose the crispy exterior, any hotter and the outside burns before the inside cooks through.
- Spacing wedges apart on the sheet isn't just about even cooking; it's about allowing steam to escape, which is what transforms oiled potatoes into something genuinely crispy rather than merely soft.