Are you tired of soggy, bland potato side dishes that leave you craving more? Get ready to revolutionize your dinner game with these mouthwatering Homemade Baked Potato Wedges that are so irresistibly crispy, they'll make restaurant fries look like amateur hour! These golden, perfectly seasoned wedges are about to become your new obsession - crisp on the outside, fluffy on the inside, and packed with flavor that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
- Wash the russet potatoes thoroughly under cool running water. Pat them completely dry with clean kitchen towels.
- Cut each potato lengthwise into half, then cut each half into 3-4 even wedges, ensuring they are roughly the same size for uniform cooking.
- Place potato wedges in a large mixing bowl. Drizzle olive oil over the wedges, ensuring each piece is evenly coated.
- Sprinkle garlic powder, paprika, salt, and black pepper over the potato wedges. Toss gently to distribute the seasonings evenly.
- Arrange the seasoned potato wedges on the prepared baking sheet, making sure they are spread out in a single layer without overcrowding.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the wedges halfway through cooking to ensure even browning.
- Check the potatoes for doneness by inserting a fork - they should be golden brown and crispy on the outside, tender on the inside.
- Remove from oven and let rest for 2-3 minutes before serving. Optional: garnish with fresh chopped parsley or additional seasoning.
Tips
- Pat the potatoes completely dry before seasoning - moisture is the enemy of crispiness!
- Use a large baking sheet and spread wedges in a single layer to ensure even cooking and maximum crispiness.
- Flip the wedges halfway through cooking to achieve uniform golden-brown color on all sides.
- Don't overcrowd the baking sheet - give your potato wedges some breathing room.
- For extra crispiness, you can soak the cut potato wedges in cold water for 30 minutes before drying and seasoning to remove excess starch.
- Experiment with different seasonings like smoked paprika, Italian herbs, or even a sprinkle of parmesan cheese for variety.
- Let the wedges rest for a few minutes after cooking to allow the exterior to stay crisp and the interior to remain perfectly tender.
Nutrition Facts
Calories: 325kcal
Carbohydrates: 53g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
