Description
These extra crispy potato wedges are oven-baked to golden perfection with a crunchy outside and fluffy interior. Seasoned with garlic, paprika, and simple spices, they make a satisfying and flavorful side dish or snack.
Ingredients
4 medium russet potatoes
2 tablespoons olive oil
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Scrub the potatoes thoroughly and cut each one into about 8 thick wedges.
- Place the wedges in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain well and pat completely dry with paper towels.
- In a large bowl, toss the dried wedges with olive oil, cornstarch, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
- Bake for 20 minutes, flip each wedge, and bake for another 15 to 20 minutes until golden brown and crispy.
- Garnish with freshly chopped parsley and serve immediately with your favorite dipping sauce.
Notes
For extra crispiness, ensure the potatoes are completely dry before seasoning and avoid overcrowding the pan.
Add a pinch of cayenne pepper or chili powder for a spicy version.
Sprinkle grated Parmesan during the last 5 minutes of baking for a cheesy twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F (200°C) oven for 10 to 15 minutes to restore crispiness. Avoid microwaving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
