Description
Crispy on the outside and fluffy on the inside, these oven potato wedges are seasoned with garlic, paprika, and herbs, then roasted to golden perfection. A simple, budget-friendly side dish that pairs beautifully with almost any meal.
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds), cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, dried oregano, salt, and black pepper until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not touching and placing them skin side down.
- Roast for 35 to 40 minutes, flipping halfway through baking, until golden brown and crispy on the outside.
- Remove from the oven and sprinkle with freshly chopped parsley.
- Serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before seasoning.
- Do not overcrowd the baking sheet to prevent steaming.
- Reheat leftovers in the oven at 375°F to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: oven potato wedges, crispy roasted potatoes, baked potato wedges, easy side dish, vegan potato recipe