Crispy Baked Potato Wedges (Print version)

Golden potato wedges baked crisp outside, tender inside, seasoned with smoked paprika and garlic.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and unpeeled

→ Seasoning

02 - 3 tablespoons olive oil
03 - 1½ teaspoons sea salt
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - ½ teaspoon ground black pepper
07 - ½ teaspoon onion powder
08 - ¼ teaspoon cayenne pepper (optional)

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - 2 tablespoons grated Parmesan cheese

# How To Make It:

01 - Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Cut each potato in half lengthwise, then slice each half into 4 to 6 wedges depending on size.
03 - Place the potato wedges in a large bowl; add olive oil, sea salt, smoked paprika, garlic powder, black pepper, onion powder, and cayenne pepper if using. Toss thoroughly to coat evenly.
04 - Spread the wedges in a single layer, skin side down, on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, flipping the wedges halfway through, until golden brown and crisp.
06 - Remove from the oven, sprinkle with fresh parsley and grated Parmesan if desired, and serve immediately.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and tender within, with zero fuss or frying involved.
  • One bowl, one pan, and you've got a side dish that works for weeknight dinners, game day, or fancy appetizer platters.
  • The seasoning blend is forgiving enough for beginners but impressive enough to serve guests without apology.
02 -
  • The water-soak trick (30 minutes in cold water before seasoning) removes excess starch and is the difference between decent wedges and genuinely crispy ones—I learned this the hard way after years of wondering why mine weren't quite as good as restaurant versions.
  • Flipping halfway through isn't optional; it's what guarantees even browning and prevents the bottom from burning while the top stays pale.
  • Don't crowd the pan—wedges touching each other will steam instead of crisp, and you'll end up disappointed.
03 -
  • Pat the soaked potatoes completely dry before seasoning—any excess water turns steam and sabotages your crispy dreams.
  • Use parchment paper instead of a bare sheet; it guarantees nothing sticks and gives you a better, more even brown without flipping as often.

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