Description
Learn how to make the best potato wedges in the oven with this simple and flavorful recipe. Crispy on the outside, fluffy on the inside, and seasoned to perfection. A great side dish or appetizer!
Ingredients
Scale
- 2 pounds Russet potatoes (about 4 large potatoes)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried rosemary (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. Wash the potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges, about 1/2 to 3/4 inch thick.
- 3. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, and rosemary (if using). Season with salt and pepper.
- 4. Add the potato wedges to the bowl and toss to coat evenly with the seasoned oil.
- 5. Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
- 6. Bake for 25-35 minutes, flipping the wedges halfway through, until deeply golden brown and crispy.
- 7. Let cool slightly before serving.
Notes
Store cooled potato wedges in an airtight container in the refrigerator for 3-4 days. Reheat in a preheated oven at 375°F (190°C) for 5-10 minutes for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200 (per serving, depends on size and oil absorption)
- Sugar: Approx. 1g
- Sodium: Variable (depends on added salt)
- Fat: Approx. 7g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 3g
- Protein: Approx. 3g