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Potato Wedges

Crispy baked potato wedges seasoned with herbs and spices. A delicious and healthier alternative to fries.

45 minEasyServes 4180 cal/serving

AmericanSideOvenVegetarianVeganGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 medium russet potatoes, scrubbed clean and cut into 8 wedges each
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp dried rosemary or thyme, crushed between fingers
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp Parmesan cheese, grated, optional
  • 1 tbsp fresh cilantro, chopped, for garnish

Instructions

  1. 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.

  2. 2

    Scrub 4 medium russet potatoes thoroughly under running water to remove any dirt. Pat them dry with paper towels.

  3. 3

    Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato. Try to keep the wedges roughly the same size for even cooking.

  4. 4

    Place the potato wedges in a large bowl and add 1 tbsp olive oil. Toss to coat all wedges evenly with oil.

  5. 5

    In a small bowl, combine 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp crushed between fingers dried rosemary or thyme, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Mix well to create a seasoning blend.

  6. 6

    Sprinkle the seasoning mixture over the oiled potato wedges and toss again to ensure all wedges are evenly coated with the spices.

  7. 7

    Arrange the potato wedges on the prepared baking sheet in a single layer, skin side down, making sure they're not touching or overlapping. This allows them to get crispy on all sides.

  8. 8

    Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through the cooking time. They should be golden brown and crispy on the outside and tender on the inside when done.

  9. 9

    If using 2 tbsp grated, optional Parmesan cheese, sprinkle it over the hot wedges during the last 5 minutes of baking time.

  10. 10

    Remove from the oven and let the wedges cool for a few minutes. Garnish with 1 tbsp chopped, for garnish fresh cilantro before serving.

  11. 11

    Serve hot with your favorite dipping sauce such as ketchup, aioli, or sour cream.

Questions

How long does Potato Wedges keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Potato Wedges?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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