Ingredients
- 4 large russet or Yukon Gold potatoes
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked or regular paprika
- ½ tsp dried oregano or thyme
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: 2 tbsp grated Parmesan, chopped parsley, pinch of chili flakes or lemon zest
Instructions
- Preheat oven to 425°F (220°C). Line or grease a baking sheet.
- Scrub potatoes well and cut each into 6–8 wedges depending on size.
- Soak wedges in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry.
- In a large bowl, toss wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Arrange wedges in a single layer on the sheet, making sure they aren’t touching.
- Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- If using, sprinkle Parmesan or parsley over hot wedges right out of the oven and serve immediately.
Notes
- Skip soaking for a quicker prep—crispy results still possible but slightly less crunch.
- Add a pinch of chili powder or cayenne for a spicy kick.
- Toss hot wedges with minced garlic and parsley for extra flavor.
- Try air frying at 400°F for 15–20 minutes with a shake halfway through.
- Prep Time: 15 minutes (+20–30 min soak)
- Cook Time: 35–40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx 6–8 wedges)
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
