Crispy Baked Potato Wedges
Total Time
1 hr 10 mins
Prep Time
35 mins
Cook Time
35 mins
Rating
4.99 out of 5 stars
(194)
Ingredients
4 servings
- 4 medium russet potatoes, (1 1/2 to 2 lbs) scrubbed and rinsed
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt or kosher salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 Tbsp parsley, finely chopped
- 1/4 cup parmesan cheese, grated
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
Step 2
Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
Step 3
Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
Step 4
If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
Step 5
Save recipe for the next time?
Chef's notes
Avoid soaking your potatoes in warm water because heat activates the starch, which makes it harder to separate from the potatoes.
Russet Potatoes are preferred due to their size, shape, and crispiness when baked. Red or Yukon Gold potatoes can be used as alternatives, though they may not require the ice bath.
