Potato Wedges

Learn how to make perfectly seasoned, crispy potato wedges in the oven! There is absolutely no frying or fancy equipment required for my recipe. We love them as a side with burgers or sloppy joes!

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 246kcal

Author Sam Merritt

Equipment

Ingredients

2 lbs (907 g) russet potatoes about 5 medium-sized potatoes
2 Tablespoons avocado oil may substitute any cooking oil
¾ teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon table salt
¼ heaping teaspoon ground black pepper
2 Tablespoons fresh parsley finely chopped (optional)

Instructions

Preheat oven to 425F (220C) and line a baking sheet with parchment paper (alternatively bake directly on ungreased baking sheet).
Scrub potatoes and slice into 1” thick wedges. Try to cut as evenly as possible so the wedges cook evenly.
2 lbs russet potatoes
Place in a bowl and cover with cold water and allow to sit for at least 10-15 minutes (or place the bowl in the refrigerator and allow to sit for several hours or overnight).
Drain potatoes and rinse well under cold water. Pat dry with paper towels (TIP: dry very well, the more dry your potatoes are the crispier they will be after baking!).
Place wedges in a large bowl and add the oil, paprika, garlic and onion powder, salt, and pepper. Toss well so all potatoes are evenly coated with mixture.
2 Tablespoons avocado oil, ¾ teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon table salt, ¼ heaping teaspoon ground black pepper
Place potatoes cut-side down on prepared baking sheet. Distribute them evenly over the tray and try not to have them touching. Transfer to center rack of 425F (220C) oven and bake for 45-50 minutes, turning potatoes over halfway through. Potato wedges are finished when they are deep golden brown, crispy on the outside, but the interiors are tender when pierced with a fork.
Sprinkle with fresh parsley, if using, and serve warm.
2 Tablespoons fresh parsley

Notes

Crispier results

You can mix 2 Tablespoons of cornstarch in with the seasoning for even crispier wedges.

Nutrition