Crispy Potato Wedges with Herbs

I still remember the first time I truly *got* potato wedges. It wasn—t at a fancy restaurant, but on a blustery autumn evening, after a particularly long day. The comforting aroma of roasting potatoes mingled with fresh herbs filled my tiny kitchen, promising warmth and deliciousness. This recipe has become my go-to for those moments when you just need a hug on a plate.

One summer afternoon, while prepping these for an impromptu backyard grill-out, I accidentally knocked the bowl of seasoned potatoes right off the counter. Olive oil and paprika-dusted wedges scattered across the floor, but my friend, ever the optimist, just laughed and said, "More for the five-second rule!" We salvaged what we could, and those few that made it into the oven tasted even better, seasoned with a dash of shared laughter.

Ingredients

• Potatoes: Russet potatoes are your best friend here—their starchy flesh gets wonderfully fluffy inside while their skins crisp up beautifully in the oven.
• Olive oil: Don't skimp on good quality olive oil; it's what helps all those wonderful spices adhere and gives your wedges that desirable golden crunch.
• Sea salt & Freshly ground black pepper: These are your flavor foundation, always use freshly ground pepper for the best bite and aroma.
• Garlic powder & Smoked paprika: Garlic powder brings that comforting savory note, and smoked paprika adds a gorgeous color and a hint of smoky depth that's absolutely irresistible.
• Fresh parsley, rosemary, & thyme: Using fresh herbs at the very end brightens everything up and adds an aromatic flourish that really elevates these beyond just a simple potato side.

Instructions

Get Your Oven Sizzling:

Crank your oven up to a mighty 425°F (220°C); that high heat is the secret to a truly crispy exterior. Line a sturdy baking sheet with parchment paper to make cleanup a breeze.

Slice Those Spuds:

Grab your scrubbed, unpeeled russet potatoes and cut each one lengthwise into about eight even wedges. Aim for uniformity so they all cook at the same pace, ensuring every bite is perfectly tender.

Season with Love:

In a large bowl, drizzle the olive oil over the potato wedges, then sprinkle liberally with sea salt, freshly ground black pepper, garlic powder, and smoked paprika. Get in there with your hands and toss them until each wedge is beautifully coated in that aromatic spice blend.

Spread & Conquer:

Arrange your seasoned wedges in a single layer on the prepared baking sheet, making sure they're not touching each other too much. Giving them space allows the air to circulate, which is crucial for achieving that coveted crispiness.

Bake Until Golden:

Slide the sheet into your hot oven and let them bake for 30–35 minutes. Remember to flip them halfway through to ensure both sides get that gorgeous golden-brown color and satisfying crunch.

The Fresh Herb Finish:

As soon as they emerge from the oven, sizzling and fragrant, transfer them back to your large bowl or a serving dish. Immediately toss them with your finely chopped fresh parsley, rosemary, and thyme; the residual heat will bring out their vibrant aromas.

Serve & Savor:

Don't wait! These crispy potato wedges are best enjoyed piping hot, whether they're stealing the show as a side or disappearing as a delightful snack.

Save

I remember making these for my grandmother one afternoon when she wasn't feeling her best. She took a bite, closed her eyes, and just smiled, murmuring about how they reminded her of Sunday dinners from her youth. It wasn't just about the food that day; it was about comfort, connection, and a silent language spoken through simple, delicious flavors.

The Magic of a Good Flip

I used to think flipping was just an optional step, something I could skip if I was feeling lazy. But I quickly learned that a diligent flip halfway through the baking time isn't just about getting both sides golden; it's about exposing new surface area to the direct heat, ensuring every part gets its chance to become delightfully crispy without burning.

Beyond the Basic Dip

While ketchup is a classic, these wedges are truly transformed with a creamy dip. I once whipped up a quick garlic-herb aioli, and it was a revelation, turning a simple side into something truly special. Don—t be afraid to experiment with your favorite sauces; a spicy sriracha mayo or a cool Greek yogurt dip can totally change the game.

Herb Harmony and Variation

The fresh herbs are truly the crowning glory of these wedges, adding a vibrant freshness that balances the richness of the potato. While dried herbs work in a pinch (remember to use about a third of the amount), there's just no substitute for the bright, aromatic punch of fresh rosemary, thyme, and parsley.

• If you don't have fresh, dried will do, but prepare for a slightly different flavor profile.
• Consider adding a tiny pinch of chili flakes for a subtle kick, or even nutritional yeast for a cheesy, umami boost.
• Always add fresh herbs *after* baking, so they don't burn and retain their vibrant flavor and color.

Save

These crispy potato wedges aren't just a recipe; they're an invitation to create warmth, comfort, and delicious memories in your own kitchen. I hope they bring as much joy to your table as they have to mine.

Recipe FAQs

→ How can I make these potato wedges extra crispy?

For maximum crispiness, soak your cut potato wedges in cold water for at least 30 minutes before seasoning. This helps remove excess starch. Ensure they are thoroughly dried afterward before tossing with oil and spices.

→ What kind of potatoes are best for wedges?

Russet potatoes are highly recommended for wedges due to their starchy texture, which contributes to a fluffy interior and crispy exterior. Other good options include Yukon Gold or Idaho potatoes.

→ Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh. A good rule of thumb is to use one-third the amount of dried herbs compared to fresh, as their flavor is more concentrated. Add them along with the other dry spices before baking.

→ What are some good dipping sauces for these wedges?

These golden wedges pair wonderfully with a variety of dips. Classic choices include ketchup, creamy aioli, sriracha mayonnaise, or a tangy sour cream and chive dip. A homemade garlic herb dip would also be excellent.

→ How do I ensure my potato wedges cook evenly?

To ensure even cooking and crisping, cut your potatoes into uniformly sized wedges. Also, make sure to arrange them in a single layer on your baking sheet, avoiding overcrowding, which can steam them instead of browning.

→ Can I prepare the wedges ahead of time?

You can cut and soak the potato wedges a few hours in advance, keeping them in cold water in the refrigerator. Dry them very thoroughly just before seasoning and baking. It's best to bake them fresh for optimal crispiness.