Here’s a simple and tasty recipe for Oven-Baked Potato Wedges—crispy on the outside, soft on the inside 🥔✨
🥔 Oven-Baked Potato Wedges
Ingredients (serves 3–4)
- 4 medium potatoes, scrubbed and cut into wedges
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika adds extra flavor)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: dried herbs (rosemary, thyme, or parsley)
Instructions
- Preheat oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Prepare potatoes
- Cut potatoes into wedges (about 8 per potato).
- In a large bowl, toss wedges with olive oil, garlic powder, paprika, salt, pepper, and any optional herbs.
- Bake
- Arrange wedges in a single layer on the baking sheet.
- Bake 25–35 minutes, turning halfway, until golden and crispy on the edges.
- Serve
- Serve hot with ketchup, aioli, or your favorite dipping sauce.
Tips
- For extra crispiness, soak potato wedges in cold water for 20–30 minutes before baking; then pat dry.
- Don’t overcrowd the pan—air needs to circulate for crisp edges.
- Use Yukon Gold or Russet potatoes for the best texture.
I can also give a “cheesy garlic wedge version” or a crispy low-carb zucchini wedge alternative if you want.
Do you want me to do that?
