Here’s a simple and delicious way to make oven-baked potato wedges—crispy on the outside, fluffy on the inside:
Ingredients (serves 2–4)
- 4 medium potatoes (Russet or Yukon Gold work best)
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: 1/2 tsp dried herbs (rosemary, thyme, or oregano)
Instructions
- Preheat the oven:
- Set oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
- Prepare the potatoes:
- Wash and scrub the potatoes. You can peel them if you like, but leaving the skin on adds flavor and texture.
- Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on size.
- Season the wedges:
- Place the wedges in a large bowl.
- Toss with olive oil, garlic powder, paprika, salt, pepper, and optional herbs until evenly coated.
- Bake:
- Spread wedges in a single layer on the baking sheet, skin-side down.
- Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Serve:
- Enjoy immediately with ketchup, aioli, or your favorite dipping sauce.
If you want, I can also give a trick to make them extra-crispy without deep frying—like restaurant-style wedges. It’s simple but makes a huge difference.
Do you want me to share that trick?
