Crispy Oven Baked Potatoes (Print Version)
Golden potato wedges baked crisp with fragrant herbs and garlic for a tasty, satisfying side.
# What You'll Need:
→ Potatoes
01 - 2.2 pounds russet potatoes, scrubbed and cut into wedges
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1½ teaspoons sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika (optional)
07 - 1½ teaspoons dried Italian herbs (oregano, thyme, rosemary)
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, finely chopped
# How to Cook:
01 - Set oven to 425°F and line a large baking tray with parchment paper.
02 - Place potato wedges in a large bowl and drizzle with olive oil, tossing to coat evenly.
03 - Sprinkle potatoes with sea salt, black pepper, garlic powder, smoked paprika if used, and dried Italian herbs, then toss again to distribute seasonings evenly.
04 - Place wedges in a single layer on the baking tray with skin side down to maximize crispiness.
05 - Bake for 30 to 35 minutes, turning halfway through, until wedges are golden and crispy at the edges.
06 - Remove from oven, immediately sprinkle with fresh parsley, and serve warm.
# Expert Advice:
01 -
- They're crispy on the outside but tender inside, the kind of texture that makes people reach for seconds without thinking.
- No deep fryer needed, just your oven and maybe 45 minutes of your time.
- The whole thing comes together in about 10 minutes of actual prep work.
02 -
- Flipping halfway through is non-negotiable if you want them crispy on both sides instead of just one.
- Pat the potatoes completely dry after cutting if you soaked them, because water is the enemy of crispiness.
- Don't skip the parchment paper unless you enjoy scrubbing caramelized potato off your baking sheet.
03 -
- Use a sharp knife when cutting wedges so you get clean cuts instead of crumbly edges.
- Toss your wedges right before putting them on the baking sheet so the oil and seasonings coat everything fresh.