Go Back

Crispy Potato Wedges

These crispy oven baked potato wedges are perfectly golden and fluffy, coated with a savory paprika-garlic blend for delicious flavor without the fuss of deep frying.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs Russet potatoes These potatoes provide a fluffy interior.
  • 4 tablespoons Olive oil Helps the wedges brown and prevents drying.
  • 1 tablespoon Cornstarch Creates a crispy coating when baked.
Seasoning
  • 1 teaspoon Paprika For a savory warmth.
  • 1 teaspoon Garlic powder Adds a garlicky aroma.
  • 1 teaspoon Onion powder Enhances flavor.
  • 1 teaspoon Dried oregano For herbal notes.
  • 1.5 teaspoons Salt Adjust to taste.
  • 0.5 teaspoon Black pepper For mild heat.
  • 1/4 teaspoon Cayenne pepper Optional for added heat.
Garnish
  • to taste Fresh parsley Optional, adds a fresh look.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. Scrub, rinse, and dry the russet potatoes completely under cold water. No peeling is required.
  3. Cut the potatoes in half lengthwise, then each half into quarters lengthwise to make wedges.
Soaking and Coating
  1. Optionally, soak the cut wedges in a large bowl of cold water for 30–60 minutes to remove excess starch, then drain and dry thoroughly.
  2. In a large bowl, toss the dried wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper (plus cayenne if using) until evenly coated.
Baking
  1. Spread the wedges out in a single layer on the prepared baking sheet, cut-side down.
  2. Bake for 25–30 minutes, checking for golden-brown edges and a crisp feel. Adjust baking time as needed.

Notes

For best results, ensure that the wedges are fully dry before baking for maximum crispiness. Don't overcrowd the baking sheet to avoid steaming the wedges.