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Crispy potato wedges served with dipping sauce on a plate

Crispy Potato Wedges

Deliciously crispy potato wedges made from russet potatoes, seasoned to perfection and baked for a comforting side dish or snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet Potatoes High starch content for fluffy interior and crispy exterior.
  • 4 tablespoons Olive Oil Good quality oil is essential for flavor and crispiness.
  • 1 tablespoon Cornstarch Helps achieve extra crispy wedges.
  • 1 teaspoon Paprika Adds smoky sweetness and color.
  • 1 teaspoon Garlic Powder Provides savory garlic flavor.
  • 1 teaspoon Onion Powder Enhances umami flavor.
  • 1 teaspoon Dried Oregano Adds herbaceous notes.
  • 1.5 teaspoons Salt Essential for seasoning.
  • 0.5 teaspoon Black Pepper Adds a touch of spice.
  • ¼ teaspoon Cayenne Pepper Optional for a hint of heat.
  • Fresh Parsley (for garnish) Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash and thoroughly dry the russet potatoes.
  3. Cut the potatoes into wedges by slicing them in half lengthwise, then cutting each half into quarters.
  4. Soak the wedges in cold water for at least 30 minutes to remove excess starch, then drain and dry.
  5. In a large bowl, toss the wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper until evenly coated.
Baking
  1. Spread the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  2. Bake for 25-30 minutes, flipping once halfway through, until golden and crispy.
Serving
  1. Once baked, transfer the wedges to a serving dish and sprinkle with fresh parsley and additional salt if desired.

Notes

Substitute rosemary for oregano or add a teaspoon of grated Parmesan for a different flavor profile. Store leftovers in an airtight container for up to 3-4 days.