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–+ servings

Crispy Baked Potato Wedges

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These crispy baked potato wedges are perfectly seasoned and baked to golden perfection. They're crispy on the outside, fluffy on the inside, and much healthier than deep-fried versions. A quick soak in cold water is the secret to achieving that perfect texture.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes scrubbed clean
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese optional
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Kitchen towel

Method
 

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Cut each potato in half lengthwise, then slice each half into 4 wedges (8 wedges per potato).
  3. Place wedges in a large bowl of cold water and let soak for 30 minutes.
  4. Drain potatoes and pat completely dry with a clean kitchen towel.
  5. In a large bowl, toss potato wedges with olive oil until well coated.
  6. Add garlic powder, smoked paprika, onion powder, salt, black pepper, and Parmesan cheese (if using). Toss until evenly coated.
  7. Arrange wedges in a single layer on the prepared baking sheet, ensuring they don't touch each other.
  8. Bake for 20 minutes, then flip wedges and continue baking until golden brown and crispy on the outside but tender inside, about 20 minutes more.
  9. Garnish with chopped fresh parsley if desired and serve.

Notes

The 30-minute soak in cold water is crucial for achieving maximum crispiness as it removes excess starch. Make sure to dry the potatoes thoroughly after soaking. For variations, try Italian seasonings (oregano and basil), Mexican spices (chili powder and cumin), or add cayenne for heat. These can be served with various dips like ranch, ketchup, or sriracha mayo. Leftovers can be reheated in the oven to maintain crispiness.

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