Crispy Oven Baked Potato Wedges (Printable)

Golden, crispy potato wedges baked with herbs and spices. A perfect vegetarian side dish or snack with no frying required.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and unpeeled

→ Seasoning & Coating

02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Optional Garnish

08 - 2 tablespoons chopped fresh parsley
09 - Grated Parmesan cheese (optional)

# How to Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Cut each potato lengthwise into 8-10 wedges, maintaining uniform size for even baking.
03 - Place potato wedges in a large mixing bowl. Add olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Toss thoroughly to coat each wedge evenly.
04 - Arrange seasoned wedges in a single layer on prepared baking sheet with skin side down, ensuring adequate spacing without crowding.
05 - Bake for 35-40 minutes, flipping wedges halfway through cooking, until golden brown and crispy on edges.
06 - Remove from oven and sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • These wedges develop this incredible crispy exterior while staying fluffy inside—like having restaurant-quality fries without the deep fryer or guilt.
  • The blend of herbs creates this perfect savory crust that even my picky nephew requests by name whenever he visits.
02 -
  • Soaking the cut potatoes in cold water for 30 minutes before baking removes excess starch and dramatically improves crispiness—I didnt believe it until I tried it myself.
  • Flipping the wedges exactly halfway through cooking makes all the difference between mediocre and magnificent results, ensuring both sides get that perfect golden crust.
03 -
  • The secret to maximum crispiness is making sure your oven is fully preheated before the potatoes go in—that initial blast of high heat sets up the crust development.
  • Let the baked wedges rest on the hot sheet pan for 2-3 minutes after removing from the oven—this final step allows the exterior to set perfectly before serving.

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