Ingredients
Scale
- 4 large russet potatoes (or Yukon Gold for a creamier texture)
- 3 tablespoons olive oil (substitute with avocado oil or melted coconut oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (regular paprika works too)
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper for a little heat
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. This helps keep the wedges from sticking and makes cleanup easier—trust me, with kids around, I’m all about shortcuts!
- Wash the potatoes thoroughly and dry them. Leaving the skin on adds texture and nutrients, and honestly, it’s less work—which is a win in my book.
- Cut each potato in half lengthwise, then each half into 3-4 wedges depending on potato size. Try to keep them roughly the same size so they cook evenly.
- In a large mixing bowl, toss the wedges with olive oil, garlic powder, smoked paprika, oregano, salt, pepper, and cayenne if you’re feeling adventurous. Make sure every wedge is coated well—this is where the magic happens.
- Spread the wedges out in a single layer on your baking sheet. Overcrowding can lead to soggy wedges, so if needed, use two sheets or bake in batches.
- Bake for 30-35 minutes, flipping the wedges halfway through. Look for crispy edges and a golden brown color. I often peek at the 25-minute mark because ovens vary, and I don’t want to miss that perfect crisp.
- Remove from the oven and sprinkle with fresh parsley for a pop of color and freshness. Serve immediately while they’re warm and crunchy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Potato Wedges Recipe, recipe, cooking, food
