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Crispy Oven-Baked Potato Wedges

Delightfully crispy and perfectly seasoned oven-baked potato wedges, ideal as a side dish or snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes Try to get 4, 1/2-pound potatoes.
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper Or to taste.
Optional Toppings
  • to taste Freshly grated Parmesan cheese Optional.
  • to taste Freshly chopped parsley Optional.
  • to taste Fry sauce For serving.
Cooking Spray
  • 1 spray Cooking spray For greasing the pan.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Lightly grease a large sheet pan with cooking spray.
  2. Peel, wash, and completely dry the potatoes. Cut each potato in half lengthwise, then slice each half into 4 wedges (or 6 for small/medium potatoes).
  3. Place the potato wedges in a large bowl and drizzle with olive oil. Toss to coat.
  4. Add garlic powder, onion powder, paprika, salt, and pepper, and toss again until the potatoes are nicely coated.
Baking
  1. Spread the wedges on the prepared sheet pan with cut sides down, ensuring they have plenty of space.
  2. Bake for 15 minutes. Flip the wedges and bake for another 15 minutes.
  3. If not crispy enough, flip again and roast for an additional 5–10 minutes.
Serving
  1. Once golden, grate Parmesan on top and sprinkle with parsley. Serve with ketchup or fry sauce.

Notes

For extra crunch, roast the wedges for a few extra minutes. You can vary the seasonings and try spicy options like cayenne pepper or smoked paprika.