Crispy Potato Wedges with Herbs (Print version)
Deliciously crispy, golden-brown oven-baked potato wedges with aromatic herbs and spices. Perfect as a versatile side or snack.
# What you need:
→ Potatoes
01 - 1.5 pounds russet potatoes, scrubbed and unpeeled
→ Seasoning & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
→ Fresh Herbs
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh rosemary, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for non-stick baking.
02 - Carefully cut the scrubbed potatoes into uniformly sized wedges, aiming for approximately 8 wedges per potato, to ensure even cooking.
03 - In a spacious mixing bowl, combine the potato wedges with olive oil, sea salt, freshly ground black pepper, garlic powder, and smoked paprika. Toss thoroughly until all wedges are evenly coated with the seasoning mixture.
04 - Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure the skin-side of the wedges faces down to promote maximum crispiness.
05 - Bake the wedges for 30 to 35 minutes, turning them halfway through the baking period, until they achieve a golden-brown color and a crispy texture.
06 - Once baked, remove the wedges from the oven and immediately transfer them back to the large bowl. Toss with the finely chopped fresh parsley, rosemary, and thyme.
07 - Serve the crispy herb potato wedges immediately as a delectable side dish or a savory snack.
# Expert advice:
01 -
- It's shockingly simple to throw together, yet delivers that satisfying, crispy-on-the-outside, fluffy-on-the-inside perfection every time.
- These wedges disappear faster than I can make them, whether it's a weeknight side or a game-day snack, proving they're a true crowd-pleaser.
02 -
- Crowding your baking sheet is the absolute biggest mistake you can make; trust me, I've done it, and you end up with steamed, sad potatoes instead of gloriously crispy wedges.
- That little trick of soaking the cut potatoes in cold water for 30 minutes, then drying them thoroughly, isn't just an old wives' tale; it truly removes surface starch, leading to an unbelievably crispier exterior.
03 -
- Seriously, give your potatoes space on the baking sheet; if they're crammed together, they'll steam instead of crisp, and nobody wants soggy wedges.
- For the ultimate crunch, take that extra 30 minutes to soak your cut potatoes in ice-cold water, then pat them absolutely bone-dry before seasoning—it makes all the difference!