Roasted Potato Wedges Crispy (Printable)

Golden, herb-seasoned potato wedges with a crispy exterior and tender inside, ideal as a side or snack.

# What You'll Need:

→ Potatoes

01 - 4.85 cups russet potatoes, scrubbed and unpeeled

→ Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon dried oregano

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - Grated Parmesan cheese, to taste

# Directions:

01 - Set the oven to 425°F (220°C) and prepare a large baking sheet lined with parchment paper.
02 - Slice each potato in half lengthwise, then cut each half into 3 to 4 even wedges.
03 - Toss the potato wedges in a large bowl with olive oil, sea salt, black pepper, garlic powder, smoked paprika, and dried oregano until fully coated.
04 - Place the wedges in a single layer, cut side down, on the prepared baking sheet for optimal crispness.
05 - Bake for 20 minutes, then flip the wedges and roast for an additional 15 minutes until golden and crispy.
06 - Remove from oven and optionally garnish with chopped fresh parsley and grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside while staying fluffy and tender inside, which feels like a small victory every single time you pull them from the oven.
  • The smoked paprika and garlic powder make them feel special and restaurant-quality, but honestly, they're easier than french fries and way less intimidating than homemade chips.
  • One batch feeds four people or becomes your entire snack situation if you're eating them alone—no judgment here.
02 -
  • If your potatoes are too wet after cutting, they'll steam instead of roast. Pat them dry before seasoning—this single step is the difference between crispy and disappointing.
  • The cut side down positioning is non-negotiable if you want real crispiness. This is how restaurant kitchens do it, and now you know the secret.
  • Don't flip them earlier than 20 minutes, even if you're curious. Patience creates texture, and texture is everything with this recipe.
03 -
  • Use a sharp knife and a steady cutting board when slicing potatoes—even thickness is your friend, and a dull knife is your enemy.
  • The parchment paper and hot oven are non-negotiable if you want that bottom-side crispiness. This is where the real magic happens.
  • Taste a wedge fresh from the oven before deciding if you need more salt. Seasonings can be adjusted on your plate, but they can't be taken back from the whole batch.

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