These Crispy Potato Wedges are perfectly seasoned, oven-baked until golden brown, and crispy on the outside while remaining fluffy inside. They’re an easy, healthier alternative to French fries and make the perfect side dish, snack, or appetizer for any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large russet potatoes, scrubbed and cut into wedges
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon chili powder (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Optional: grated Parmesan cheese for serving
Optional: chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the potatoes thoroughly and cut each potato into 8 even wedges.
- Pat the wedges dry with paper towels to remove excess moisture.
- In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, parsley, chili powder, salt, and black pepper until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet with space between each piece.
- Bake for 20 minutes, then flip each wedge.
- Continue baking for another 15–20 minutes until deeply golden and crispy.
- If desired, sprinkle with grated Parmesan during the last 5 minutes of baking.
- Garnish with fresh parsley and serve immediately with your favorite dipping sauces.
Notes
For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before baking, then dry thoroughly.
Russet potatoes provide the crispiest texture, but Yukon Gold also works well.
Avoid overcrowding the baking sheet to ensure even browning.
Serve with ketchup, ranch dressing, garlic aioli, or spicy mayo.
Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer for best texture.