Description
Golden and crispy on the outside with fluffy, tender centers, these baked potato wedges are seasoned to perfection and make the ultimate comfort snack or side dish.
Ingredients
Scale
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
- Cut potatoes into wedges and soak them in cold water for 30 minutes, then pat dry.
- Toss wedges in a large bowl with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
- Arrange wedges in a single layer on the prepared baking sheet.
- Sprinkle Parmesan cheese over the wedges if using.
- Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Cool slightly, then serve warm with your favorite dipping sauce.
Notes
- Soaking the potatoes helps remove excess starch for maximum crispiness.
- Do not overcrowd the baking sheet, or the wedges will steam instead of crisping.
- Reheat leftovers in the oven at 375°F for 10 minutes to restore crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 2mg
Keywords: crispy potato wedges, baked potato wedges, oven potato wedges, easy potato side dish