These potato wedges are perfectly crispy on the outside and fluffy on the inside. A simple and versatile side dish that’s great for any occasion.
Ingredients:
- 4 medium russet potatoes (or your preferred potato variety)
- 2-3 tablespoons olive oil (or vegetable oil)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and black pepper to taste
- Optional: Fresh parsley or chives, for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare the Potatoes:
- Wash the potatoes thoroughly.
- Cut each potato in half lengthwise.
- Place the flat side down and cut each half into wedges. Aim for about 6-8 wedges per potato.
- Season the Wedges:
- In a large bowl, combine the potato wedges with olive oil. Toss to coat evenly.
- In a separate small bowl, mix together the paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
- Sprinkle the spice mixture over the potato wedges and toss until they are evenly coated.
- Arrange on the Baking Sheet:
- Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This is crucial for crispiness.
- Place the wedges with one of the skin sides down for maximum crispness.
- Bake the Wedges:
- Bake for 30-40 minutes, or until the wedges are golden brown and crispy.
- Flip the wedges halfway through the baking time to ensure even browning.
- If you would like them extra crispy, you can broil them for the last few minutes of cooking, but keep a very close eye on them to prevent burning.
- Serve:
- Remove the wedges from the oven and let them cool slightly.
- Garnish with fresh parsley or chives, if desired.
- Serve hot with your favorite dipping sauces, such as ketchup, aioli, ranch, or barbecue sauce.
Tips for Extra Crispiness:
- Soak the Potatoes: For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before seasoning. This removes excess starch. Be sure to dry them very well before coating in oil and spices.
- Don’t Overcrowd: Ensure the wedges have space on the baking sheet to allow for even browning and crisping.
- Hot Oven: A hot oven is essential for achieving crispy wedges.
- Even Cuts: Try to cut the wedges into roughly equal sizes to ensure they cook evenly.
- Use the Right Oil: Olive oil or another oil with a high smoke point is best for baking at high temperatures.
- Preheat the baking sheet: Placing the baking sheet into the oven while it preheats can help to achieve a crisper product.