If you’re craving a comforting, crispy, and flavorful side that never disappoints, this Roasted Potato Wedges Recipe is exactly what you need. These golden wedges are perfectly seasoned with a blend of garlic, paprika, and oregano, delivering a mouthwatering balance of aroma and taste. Whether you’re serving them alongside a juicy burger or enjoying them as a snack with your favorite dipping sauce, these wedges bring warmth and satisfaction to any table. The simplicity of the ingredients combined with the magic of the oven creates a crispy outside and tender inside potato treat that will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
This Roasted Potato Wedges Recipe comes together with just a handful of straightforward ingredients, each playing a crucial role in building flavor, texture, and a beautiful golden color. Nothing complicated, just simple pantry staples that combine into something spectacular.
- Russet potatoes: Their starchy texture makes them perfect for crispy yet fluffy wedges.
- Olive oil: Coats the potatoes to encourage even roasting and a golden, crispy finish.
- Garlic powder: Adds a subtle, savory punch without overpowering.
- Paprika: Provides a smoky depth and lovely color to the wedges.
- Dried oregano: Brings a touch of herbaceous warmth that complements the spices.
- Salt: Essential for enhancing all the natural potato flavors.
- Black pepper: Adds mild heat and balances the seasoning.
- Parmesan cheese (optional): Sprinkled near the end, gives a crispy cheesy crust that’s irresistible.
- Fresh parsley (optional): For a fresh, bright garnish that lifts the entire dish.
How to Make Roasted Potato Wedges Recipe
Step 1: Preparing the potatoes
Start by scrubbing your russet potatoes thoroughly to remove any dirt since we’ll be roasting them with their skins on for extra texture. Cut each potato into evenly sized wedges to ensure they cook uniformly, which is the key to getting that perfect crisp on all sides.
Step 2: Seasoning the wedges
Place your potato wedges into a large bowl and drizzle with olive oil. Toss them well to coat each piece, then sprinkle on the garlic powder, paprika, dried oregano, salt, and black pepper. Mix everything together so that every wedge is evenly covered with the fragrant seasoning blend—this step is where the flavor magic begins.
Step 3: Roasting the wedges
Line a baking sheet with parchment paper to prevent sticking, then arrange the wedges in a single layer, cut side down. Pop them into the oven preheated to 425°F (220°C). Roast for 20 minutes before flipping each wedge carefully to ensure even browning. Continue roasting for another 15 to 20 minutes, or until the wedges are crisp and golden on the edges. For a cheesy twist, sprinkle grated Parmesan cheese over the wedges during the last five minutes of baking.
Step 4: Finishing touches
Once out of the oven, allow the wedges to rest for a few minutes—this helps them firm up slightly for the perfect bite. If you like, garnish with a sprinkle of fresh chopped parsley to add a pop of color and a fresh herbal note.
How to Serve Roasted Potato Wedges Recipe
Garnishes
Fresh parsley is a classic and simple garnish that instantly brightens these roasted wedges. You can also experiment with a dusting of smoked paprika or a drizzle of garlic aioli for extra richness. A sprinkle of Parmesan really elevates the dish, especially if you love that crispy cheesy finish.
Side Dishes
These wedges pair beautifully with just about anything. Serve them alongside a juicy burger or grilled chicken for a hearty meal. They’re also perfect with a fresh salad or roasted veggies for a lighter dinner. The warm, crispy wedges add such comforting texture that they complement nearly any protein or vegetable.
Creative Ways to Present
Try serving these potato wedges in a rustic basket lined with parchment paper for an inviting casual vibe. Alternatively, arrange them on a platter with small bowls of dipping sauces like ketchup, ranch, or spicy sriracha mayo to let everyone customize their bites. You can even top them like loaded fries—with cheese, bacon bits, and green onions—for a fun twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover roasted potato wedges, store them in an airtight container in the refrigerator. They stay delicious for up to 3 days and can be quickly reheated for a second round of crispy goodness.
Freezing
While this Roasted Potato Wedges Recipe is best fresh, you can freeze cooked wedges if needed. Lay them out on a baking sheet to freeze individually first, then transfer to a freezer bag. They’ll keep in the freezer for up to a month. Just reheat straight from frozen in the oven for best crispiness.
Reheating
The secret to reheating these wedges and retaining their crisp texture is to use the oven or an air fryer. Avoid microwaving, which tends to make them soggy. Heat at 400°F (200°C) for about 10 minutes until warmed through and crispy.
FAQs
Can I use other potatoes besides russet for this Roasted Potato Wedges Recipe?
Absolutely! Yukon Gold or red potatoes will work as well, though they may not get quite as crispy as russets due to their waxier texture.
How do I make the wedges extra crispy?
Soaking the cut potatoes in cold water for 30 minutes before roasting helps remove excess starch and results in crispier edges. Be sure to dry them thoroughly before seasoning.
Can I make this recipe vegan?
Yes! Simply omit the optional Parmesan cheese or replace it with a vegan parmesan alternative, and you’ll have a perfectly vegan-friendly version.
What dips go best with roasted potato wedges?
Ketchup and ranch are classic choices, but garlic aioli, spicy sriracha mayo, or even a yogurt-based herb dip add wonderful flavor complements to this Roasted Potato Wedges Recipe.
Can I bake these wedges at a different temperature?
425°F is ideal for achieving crispy, golden results, but if you lower the temperature, you will need to bake them longer to reach the same crispiness. Higher temps help caramelize and crisp the exterior nicely.
Final Thoughts
There’s something genuinely comforting about a batch of perfectly roasted potato wedges, especially when seasoned to perfection with simple pantry ingredients. This Roasted Potato Wedges Recipe is one of those easy dishes that brings big smiles and satisfied bellies. I highly encourage you to give it a try—it’s a versatile, crowd-pleasing side that fits any meal and any mood. Happy roasting!
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Roasted Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Potato Wedges recipe offers a deliciously crispy and flavorful side dish, perfect for any meal. Seasoned with garlic powder, paprika, oregano, and optional Parmesan cheese, these golden wedges are oven-roasted to perfection, delivering a satisfying crunch with tender insides. Ideal for a quick weeknight dinner or a crowd-pleasing party snack.
Ingredients
Potatoes
- 4 medium russet potatoes, scrubbed and cut into wedges
Seasonings
- 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
Optional Garnishes
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Potatoes: In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, dried oregano, salt, and black pepper until each wedge is evenly coated with the seasoning mixture.
- Arrange Wedges: Spread the seasoned potato wedges out in a single layer on the prepared baking sheet, placing the cut sides down for optimal browning and crispiness.
- Initial Roast: Roast the wedges in the preheated oven for 20 minutes, allowing them to begin cooking and crisping up on one side.
- Flip and Continue Roasting: Carefully flip each wedge to the other cut side and continue roasting for another 15 to 20 minutes, until the wedges are golden brown and crispy on the edges.
- Add Parmesan (Optional): If using Parmesan cheese, sprinkle it evenly over the wedges during the last 5 minutes of baking so it can melt and add a savory crust.
- Cool and Garnish: Remove the potato wedges from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley, if desired, before serving warm.
Notes
- For extra crispiness, soak the raw potato wedges in cold water for 30 minutes before roasting, then pat them dry thoroughly to remove excess moisture.
- Serve these roasted wedges with your favorite dipping sauces like ketchup, ranch dressing, or garlic aioli for added flavor.
- Russet potatoes work best for roasting due to their starchy texture but feel free to experiment with Yukon Gold for a creamier interior.
