We are obsessed with these! So delicious and make it on the regular!
Crispy Oven Potato Wedges
Servings: 4
Servings: 4
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
1. Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato wedges with the olive oil, paparikea, garlic powder, onion powder, salt, and pepper until they're evenly coated.
3. Spread the wedges in a single layer on the baking sheet. Make sure they're not touching too much, so they can get nice and crispy.
4. Bake for 25-35 minutes, or until they're golden brown and crispy on the outside, but tender on the inside. Flip them halfway through to ensure even cooking.
5. Remove from the oven and sprinkle with some fresh parsley before serving to add a pop of color and freshness.
Variations & Tips
- Feel free to mix up the seasonings based on your family's preferences. Add some cayenne pepper for a kick, or maybe some rosemary for an herby touch.
- You can swap the olive oil for melted coconut oil or avocado oil for a different flavor profile.
- If you've got picky eaters, you can make a plain batch with just salt and oil, and then season the rest to your liking.
- To get the wedges extra crispy, soak the cut potatoes in cold water for 30 minutes to an hour before drying them and tossing them with oil and seasonings. This little trick removes some of the starch and makes for a crisper wedge.
- And for a bit of fun for the kiddos, let them choose their favorite dipping sauces and have a little dipping station ready when the wedges come out of the oven.
- You can swap the olive oil for melted coconut oil or avocado oil for a different flavor profile.
- If you've got picky eaters, you can make a plain batch with just salt and oil, and then season the rest to your liking.
- To get the wedges extra crispy, soak the cut potatoes in cold water for 30 minutes to an hour before drying them and tossing them with oil and seasonings. This little trick removes some of the starch and makes for a crisper wedge.
- And for a bit of fun for the kiddos, let them choose their favorite dipping sauces and have a little dipping station ready when the wedges come out of the oven.