Crispy Oven Baked Potato Wedges (Print Version)

Golden potato wedges tossed with herbs and garlic, baked until crispy and flavorful.

# What You'll Need:

→ Potatoes

01 - 2.2 lbs russet potatoes, scrubbed and cut into wedges

→ Seasonings & Oil

02 - 3 tbsp olive oil
03 - 1½ tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika (optional)
07 - 1½ tsp dried Italian herbs (oregano, thyme, rosemary)

→ Fresh Herbs (for garnish)

08 - 2 tbsp fresh parsley, finely chopped

# Directions:

01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Place potato wedges in a large bowl, drizzle with olive oil, and toss to coat evenly.
03 - Sprinkle sea salt, black pepper, garlic powder, smoked paprika if using, and dried Italian herbs over the potatoes; toss thoroughly to coat all wedges.
04 - Lay the potato wedges in a single layer on the prepared baking sheet, positioning skin side down for optimal crispiness.
05 - Bake for 30 to 35 minutes, turning halfway through, until edges are golden brown and crisp.
06 - Remove from oven, immediately sprinkle with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • They're impossibly crispy on the outside and tender inside without any deep frying required.
  • The herb blend tastes like someone who actually knows their way around a kitchen made them.
  • Thirty-five minutes from raw potato to dinner-ready, no fussy timing required.
02 -
  • Skin-side down for the entire bake—flipping them doesn't mean moving them around constantly, just one flip at the halfway point.
  • Pat potatoes completely dry after cutting and soaking; any moisture clinging to the surface steams rather than crisps.
  • The oven temperature matters more than you'd think; too low and you'll get soft potatoes with pale edges instead of the contrast that makes them worth eating.
03 -
  • Arrange wedges so they're not touching—crowded potatoes steam instead of crisping, and that's a tragedy you can easily avoid.
  • If your oven runs hot or cool, adjust the temperature by 10–15 degrees and keep an eye on them; every oven is different and yours has its own personality.

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