Crispy Oven Baked Potato Wedges (Printable Version)
Crispy, golden potato wedges tossed in herbs and spices, baked until perfectly crunchy.
# What You Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, scrubbed and cut into wedges
→ Seasoning & Herbs
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika (smoked or sweet)
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 2 tablespoons fresh parsley, finely chopped
→ Optional
10 - 2 tablespoons grated Parmesan cheese (omit to keep vegan)
# How to Make It:
01 - Set oven temperature to 425°F and prepare a large baking sheet by lining with parchment paper or lightly greasing it.
02 - Combine potato wedges with olive oil, sea salt, black pepper, garlic powder, paprika, dried oregano, and dried thyme in a large bowl. Toss until evenly coated.
03 - Place coated wedges cut side down in a single layer on the prepared baking sheet for optimal crispiness.
04 - Bake for 20 minutes at 425°F, then carefully flip each wedge to expose the opposite side.
05 - Continue baking for an additional 15 to 20 minutes until wedges are golden brown and crisp along the edges.
06 - Remove wedges from oven, sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve immediately while hot.
# Expert Advice:
01 -
- They come out crispy and golden without a deep fryer or excess oil, so you can actually feel good about eating a second (or third) batch.
- The herb blend tastes fancy but requires zero fancy technique—just a bowl and a good toss.
- Ready in 45 minutes total, which means dinner side sorted before you've finished scrolling.
02 -
- Dry your potatoes thoroughly after cutting—moisture is the enemy of crispiness, and a quick towel-dry makes the difference between good and perfect.
- Soaking wedges in cold water for 30 minutes before seasoning removes excess starch and somehow makes them crispier, though it's a step I skip when I'm impatient and still regret it.
03 -
- Cut your wedges roughly the same size so they cook evenly—this small detail prevents some from charring while others stay pale and soft.
- Don't be afraid to taste the seasoning mixture before the potatoes go on the sheet; this is your only chance to adjust salt or spice levels without scraping seasoning off hot potatoes.