Baked Potato Wedges
User Reviews
5
Baked Potato Wedges
Description
This recipe starts with russet potatoes cut into medium wedges, coated evenly in olive oil and a blend of garlic powder, onion powder, smoked paprika, salt, and fresh ground black pepper. The seasoned wedges spread out on parchment-lined baking sheets roast in a hot oven at 425°F for 40 to 45 minutes. Flipping halves through baking and rotating pans helps promote uniform browning and crispness.
The roasting process yields wedges with a golden crust encasing soft, fluffy interiors. The combination of garlic, onion, and smoked paprika delivers earthy, mildly smoky notes. The optional fresh parsley and grated Parmesan cheese sprinkled after baking add brightness and a touch of richness that complements the potatoes well.
Baked Potato Wedges make a satisfying side for grilled meats, burgers, or sandwiches, but also serve well as a finger food snack. The recipe timing may vary slightly depending on potato size, allowing you to adjust until edges are nicely browned and the potatoes are cooked through.
Ingredients
- 4 russet potato about 2 pounds, cut into wedges, medium
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon salt plus more to taste, sea salt
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- black pepper freshly ground
- parsley optional, for sprinkling, chopped, fresh
- Parmesan Cheese optional, for sprinkling, grated
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper. Spread evenly on the baking sheets. Roast for 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.
- Sprinkle with parsley and Parmesan cheese, if using. Season with salt to taste and serve.
User Reviews
Overall Rating
5
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