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Crispy Baked Potato Wedges

Golden, crispy-on-the-outside and soft-inside baked potato wedges seasoned with herbs — a healthy, easy, and delicious side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Potato Wedges
  • 4 large russet potatoes scrubbed and unpeeled
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried parsley or 1 tbsp fresh for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C) with baking sheet inside.
  2. Cut potatoes into even wedges.
  3. Soak wedges in cold water for 20–30 minutes to remove starch. Drain and pat dry.
  4. Toss wedges in olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  5. Arrange on hot baking sheet in a single layer, skin-side down.
  6. Bake 35–40 minutes, flipping halfway through, until golden and crisp.
  7. Garnish with parsley and serve immediately.

Notes

For extra crunch, broil for 2 minutes at the end. Avoid overcrowding to ensure crispiness.