The Ultimate Crispy Oven-Baked Potato Wedges
Follow this guide to make potato wedges that are fluffy inside and crispy outside using only your oven. This recipe focuses on proper preparation and high-heat baking for the best texture.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash the potatoes well. Do not peel them. Cut each potato lengthwise into 8 equal wedges.
- Place the cut wedges into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch, which helps them crisp up.
- Drain the potatoes completely. Lay them out on a clean kitchen towel or several layers of paper towels. Pat them very dry. Moisture prevents crisping.
- In the same bowl, toss the dry wedges with the olive oil until lightly coated.
- In a small bowl, mix the salt, pepper, paprika, garlic powder, and oregano. Sprinkle this seasoning mix over the oiled wedges and toss until evenly coated.
- Arrange the wedges on the prepared baking sheet in a single layer. Do not let them touch; overcrowding causes steaming instead of baking.
- Bake for 20 minutes.
- Flip each wedge carefully using tongs.
- Return the pan to the oven and bake for another 15 to 20 minutes, or until golden brown and crisp.
- Serve immediately with your favorite dipping sauce.
Notes
- Russet potatoes work best because their high starch content yields a fluffier interior.
- For extra crispiness, you can place the baking sheet in the oven while it preheats.
- If you want a garlic-herb flavor, add 1 teaspoon of dried rosemary or 1 tablespoon of fresh minced garlic to the oil mixture.
Nutrition
- Serving Size: 1 serving (about 8 wedges)
- Calories: 250
- Sugar: 1
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 5
- Cholesterol: 0