Description
Oven roasted potato wedges are crispy, tender, and made with simple pantry ingredients. Perfect as a side dish, appetizer, or afternoon snack, these wedges are so much better than store bought.
Ingredients
Scale
- 4 large russet potatoes, scrubbed
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 425° F. Line a large baking sheet with parchment paper.
- Cut each potato in half lengthwise, then cut each half into wedges.
- Add the potato wedges to a large bowl filled with cold water. Let set 5 minutes, then dump out the water and rinse the potatoes again (this removes extra starch so the potatoes get nice and crispy).
- Dry the potatoes thoroughly, then add to a clean large mixing bowl. Drizzle the potatoes with the olive oil and stir until the potatoes are coated.
- Sprinkle the potato wedges with the garlic powder, salt, black pepper, and paprika. Toss well to evenly season the wedges.
- Spread the potato wedges on the parchment paper line baking sheet and bake for 40-45 minutes or until golden brown and crispy. Flip the potatoes at the 25 minute mark.
- Serve and enjoy!
Notes
- Soak the cut potatoes in cold water for 30 minutes, then rinse and dry before tossing with the olive oil and seasonings. This will help the potatoes crisp up even more.
- Be sure to completely dry the potatoes before tossing with the olive oil.
- Don't overcrowd the baking sheet, the potato wedges will not get as crispy since there is not enough airflow around them.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American