ALittle Story From My Kitchen There’s something about potatoes that feels like home. Growing up, no matter what was on the table—roast chicken, grilled burgers, or even just leftovers—there was always some form of potato to go with it. But the real favorite? Those golden wedges with crispy edges that you could grab with…
“Crispy Baked Potato Wedges”
Crispy on the outside, soft and fluffy on the inside—these oven-baked potato wedges are an easy, delicious alternative to fries! 😍
🥔 Ingredients
- 4 large russet potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ¼ tsp chili powder or cayenne pepper, optional
- 2 tbsp grated Parmesan cheese, optional
- Fresh parsley, for garnish
👩🍳 Instructions
- Prepare the potatoes:
Wash and scrub the potatoes well. Leave the skin on for extra crispiness. Cut each potato lengthwise into wedges of similar size. - Soak:
Place the wedges in a large bowl of cold water and soak for 20–30 minutes. This helps remove excess starch and makes them crispier. - Dry thoroughly:
Drain the potatoes and pat them completely dry with paper towels. This step is important for achieving a crispy exterior. - Season:
Add the potato wedges to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, paprika, Italian seasoning, onion powder, black pepper, and salt. Add Parmesan if desired. Toss until every wedge is evenly coated. - Arrange:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the wedges in a single layer, leaving a little space between them. - Bake:
Bake for 35–45 minutes, turning the wedges halfway through cooking. Continue baking until they are golden brown and crispy on the edges and tender inside. - Make them extra crispy:
For an even more golden finish, place them under the broiler for 1–2 minutes at the end. Watch them carefully so they don’t burn. - Serve:
Sprinkle with fresh parsley and serve immediately with ketchup, ranch dressing, garlic aioli, or your favorite dipping sauce. 😍
✨ Pro Tips
- Russet potatoes work especially well because they become fluffy inside while crisping nicely outside.
- Don’t overcrowd the baking sheet.
- Make sure the potatoes are very dry before adding the oil and seasonings.
- For maximum crispiness, use a preheated baking sheet.
🔥 Result: golden, crispy, perfectly seasoned potato wedges with a soft and fluffy center—the perfect side dish, snack, or fry alternative! 🥔😍