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Roasted Potato Wedges Recipe

American · Side Dish · 45 min total

Crispy on the outside, fluffy on the inside, these roasted potato wedges are seasoned with garlic and herbs for a simple yet irresistible side dish.

Ingredients

• 4 medium russet potatoes (about 2 lbs)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Scrub potatoes well and cut each into 8 wedges (lengthwise).
3. In a large bowl, whisk together olive oil, garlic powder, paprika, oregano, salt, and pepper.
4. Add potato wedges to the bowl and toss until evenly coated.
5. Arrange wedges in a single layer on the prepared baking sheet, skin side down.
6. Roast for 25 minutes, then flip wedges and continue roasting for 10-15 minutes until golden brown and crispy.
7. Sprinkle with fresh parsley if desired and serve hot.

Tips

• Soak cut wedges in cold water for 30 minutes to remove excess starch for extra crispiness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer.
• Adjust seasoning to taste; add cayenne pepper for heat.

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