If you're looking for a side dish that’s both simple and satisfying, these Crispy Potato Wedges are the perfect go-to. With a delightful crunch and a burst of flavor in every bite, they’re a hit at any gathering or a comforting treat on a cozy night in.
Russet potatoes are the star here, chosen for their starchy texture that crisps up beautifully. We use olive oil to help the spices adhere and to encourage browning. The blend of salt, black pepper, garlic powder, and paprika gives a savory, smoky kick that enhances the natural potato flavor. A touch of onion powder adds depth, and a dash of cayenne pepper (if you like a bit of heat) rounds it all off.
These wedges are fantastic on their own, but they also pair well with a creamy dip like ranch or aioli. For a complete meal, serve alongside grilled chicken or a juicy burger, and a fresh green salad to balance it all out.
First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. Now, grab those russet potatoes and give them a good wash; no need to peel if you like the skin's texture, which crisps up nicely. Cut each potato into 8 even wedges. Try to keep them uniform for even cooking.
In a large bowl, combine the potato wedges with olive oil, making sure each piece gets a nice coat. Sprinkle in the salt, pepper, garlic powder, paprika, onion powder, and if you’re daring, the cayenne pepper. Toss everything until those wedges are evenly seasoned.
Spread the wedges out in a single layer on your prepared baking sheet. Make sure they aren't touching – this helps them cook evenly and get that lovely crispiness. Pop them in the oven for 25-30 minutes. At the halfway point, give them a flip to ensure both sides brown beautifully. Once they're golden brown and crispy, they’re ready.
Let them cool slightly on the pan so they firm up a bit more, then serve them up and enjoy!
Share