Crispy Oven Baked Potatoes

There's something about the smell of potatoes crisping up in the oven that fills a kitchen with pure comfort. I stumbled into making these wedges on a weeknight when I was tired of the usual sides, grabbed whatever russet potatoes were hanging around, and found myself genuinely impressed by how golden and crispy they turned out with just basic herbs and olive oil. It became the kind of recipe I make whenever I need something reliable that actually tastes like you cared, without the fuss.

I made these for a casual dinner with friends who were skeptical that baked potato wedges could rival the deep-fried version, and I watched their faces change when they tried the first bite. The crispy edges and the way the herbs stuck to every surface made them disappear faster than any side dish I'd brought before, and suddenly I had three people asking for the recipe.

Ingredients

• Russet potatoes: Pick medium to large ones so you get substantial wedges, and scrub them well because the skin gets wonderfully crispy.
• Olive oil: Good quality makes a noticeable difference here since the oil is your main seasoning vehicle.
• Sea salt and black pepper: Basic but essential, and freshly ground pepper tastes noticeably better than pre-ground.
• Garlic powder: This is your secret flavor booster, giving you that savory depth without fresh garlic getting burnt.
• Smoked paprika: Optional but worth it if you have it, adds a hint of warmth and color.
• Dried Italian herbs: A blend works perfectly, or mix your own from oregano, thyme, and rosemary.
• Fresh parsley: A final sprinkle of green that makes them look homemade and feel finished.

Instructions

Get your oven ready:

Heat it to 220°C (425°F) and line your baking sheet with parchment paper so cleanup is just tossing the paper instead of scrubbing.

Prepare the potatoes:

Cut your scrubbed potatoes into wedges about the thickness of your thumb, then toss them in a bowl with olive oil until every piece is glistening. The oil is what creates that golden crust.

Season generously:

Add salt, pepper, garlic powder, paprika if you're using it, and the dried herbs, then toss again until the seasonings coat everything evenly. Take a second to make sure nothing is clumping at the bottom.

Arrange for maximum crispiness:

Spread the wedges in a single layer on your baking sheet with the skin side down so the flat surfaces can make contact with the heat and crisp up. Don't crowd them.

Bake and flip:

Put them in the oven for about 15 minutes, then flip them over and bake for another 15-20 minutes until the edges are golden brown and crispy. The smell will tell you when they're getting close.

Finish and serve:

Remove them from the oven, immediately sprinkle with fresh parsley while they're still hot, and serve right away with whatever dipping sauce you love.

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I learned the hard way that wedges crowded together on a baking sheet steam instead of crisp, and that one mistake made me realize why the oven temperature and spacing matter so much. Now when I make them, I use two baking sheets if I'm feeding more people, and the results are worth that extra step.

Water Soaking for Extra Crispiness

If you're serious about maximum crispiness, soak your cut potato wedges in cold water for 30 minutes before you pat them dry and season them. The water releases some of the starch, and when that starch is gone, the exterior gets even more golden and crispy in the oven. It's an extra step that genuinely makes a difference if you have the time.

Flavor Variations Worth Trying

Once you nail the basic version, playing with flavors becomes fun. Grated Parmesan scattered on before baking gives you a cheesy crust that's dangerously good, or you can swap the Italian herbs for a sprinkle of cajun seasoning or curry powder if you want something spicier. I've also had success using Yukon Gold potatoes instead of russets for a creamier interior if you prefer that texture, though you'll sacrifice some of that crispy-on-the-outside contrast.

Serving and Storage Tips

These are best eaten the moment they come out of the oven when they're still hot and at their crispiest. If you need to make them ahead, you can reheat them in a 200°C oven for about 10 minutes to restore some of that texture instead of using the microwave, which will make them soft.

• Serve them with ketchup, aioli, sour cream, or whatever dipping sauce makes you happy.
• Leftovers keep in an airtight container for about 3 days in the fridge.
• They're perfect as a side to grilled chicken, fish, or just eaten on their own as a snack.

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These wedges prove that simple ingredients and proper technique create something satisfying that doesn't need fancy equipment or complicated steps. They've become my go-to when I want to feed people something they'll actually be excited about.

Recipe FAQs

→ How do I achieve extra crispy wedges?

Soaking potato wedges in cold water for 30 minutes removes excess starch, which helps them crisp better during baking. Pat dry thoroughly before oiling.

→ Can I use a different type of potato?

Russet potatoes work best for crispiness, but Yukon Golds can be used for a creamier, softer interior.

→ What herbs complement potato wedges?

Dried Italian herbs like oregano, thyme, and rosemary add a fragrant, balanced flavor that pairs well with garlic and paprika seasoning.

→ Is flipping necessary during baking?

Flipping wedges halfway ensures even browning and crispness on all sides.

→ What dipping sauces work well with these wedges?

Ketchup, aioli, or favorite savory sauces enhance the flavor and offer variety when serving.