Baked Potato Wedges
Total Time
55 mins
Prep Time
10 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 4 medium russet potatoes, about 2 pounds, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon sea salt, plus more to taste
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Freshly ground black pepper
- Chopped fresh parsley, optional, for sprinkling
- Grated Parmesan cheese, optional, for sprinkling
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 425°F and line two baking sheets with parchment paper.
Step 2
In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper. Spread evenly on the baking sheets.
Step 3
Roast for 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.
Step 4
Sprinkle with parsley and Parmesan cheese, if using. Season with salt to taste and serve.
Step 5
Save recipe for the next time?
Chef's notes
Use Russet potatoes for best results.
Don't peel the potatoes as the skins help them crisp up.
Give them plenty of space on the baking sheet to avoid steaming.
Flip them halfway through baking to ensure even crisping.
