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Crispy Potato Wedges

These crispy potato wedges feature a golden exterior with a fluffy interior, seasoned with spices for a flavorful and satisfying side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet Potatoes Ideal for achieving crispy texture.
  • 4 tablespoons Olive Oil Helps achieve a golden color.
  • 1 tablespoon Cornstarch Provides extra crunch.
Spices
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1.5 teaspoons Salt
  • 0.5 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper Optional for added spice.
Garnish
  • 1 tablespoon Fresh Parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper.
  3. Wash the potatoes thoroughly, leaving the skins on, and pat them dry.
  4. Cut the potatoes into wedges of uniform thickness.
  5. (Optional) Soak the wedges in cold water for 30 minutes to an hour and then drain and dry.
Coating and Baking
  1. Toss the potato wedges in a large bowl with olive oil, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper until evenly coated.
  2. Arrange the wedges in a single layer on the prepared baking sheet.
  3. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Notes

For best results, cut wedges to uniform size, don’t overcrowd the baking sheet, and serve immediately. Experiment with spices for variation, and for lighter preparation, consider using an air fryer.