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
Scale
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.
