Potato Wedges
The ultimate comfort food, Potato Wedges are crispy on the outside and fluffy on the inside. A simple recipe that can easily become the star of your meal, they are perfect for any occasion. Make them tonight!
Equipment
- Chef's Knife
- Oven
- Baking Sheet
Ingredients
- 4 medium russet potatoes (about 2 pounds)
- 2.5 tablespoons olive oil
- 1.5 teaspoons garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh parsley (chopped, for garnish)
- Preferred dipping sauce (optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Wash and scrub the potatoes well.
- Cut each potato in half lengthwise, then cut each half into 3-4 wedges.
- Pat the potato wedges dry with paper towels.
- Place them in a bowl. Drizzle olive oil over the wedges, then sprinkle them with garlic powder, paprika, onion powder, salt, and black pepper. Toss until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, cut sides down.
- Bake for 20 minutes, then flip the wedges and continue baking until they are golden and crispy, about an additional 15 to 25 minutes.
- Serve warm, garnished with parsley and paired with your favorite dip.
Notes
- Tip 1: Store leftover wedges in an airtight container in the refrigerator for up to three days. Reheat them in the oven for best results.
- Tip 2: You can freeze uncooked wedges before baking. Just toss them in a bit of oil and seasonings, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer!
- Tip 3: Serve with a variety of dips like ranch, ketchup, or a spicy aioli for extra flavor.
- Tip 4: Feel free to experiment with different spices, such as cayenne pepper for heat or Italian herbs for a different taste.
- Tip 5: Adjust the amount of potatoes based on your crowd. This recipe can easily be doubled for larger gatherings.