Crispy Baked Potato Wedges Recipe
Crispy on the outside and soft on the inside, these oven-baked potato wedges are seasoned with paprika, garlic, and topped with Parmesan and fresh parsley for the perfect healthier fry alternative.
Ingredients
- 4 medium russet potatoes 1½ to 2 lbs, scrubbed and rinsed
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons parsley finely chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Step 2: Cut potatoes into even wedges by halving lengthwise, then slicing each half into 3–4 pieces.
- Step 3: Soak wedges in cold water for 20–30 minutes to remove excess starch, then drain and pat dry thoroughly.
- Step 4: Toss the dry wedges in a bowl with olive oil, salt, paprika, black pepper, and garlic powder until evenly coated.
- Step 5: Arrange wedges cut-side down in a single layer on the baking sheet without crowding. Bake for 35–40 minutes, flipping halfway through.
- Step 6: After baking, immediately sprinkle with grated Parmesan and chopped parsley. Let rest for 2–3 minutes before serving.