Best EVER Potato Wedges
Crispy on the outside and tender on the inside, these seasoned potato wedges are the perfect crowd-pleaser for any occasion, from weeknight dinners to game-day snacks.
Ingredients
Main ingredients
- 32 oz waxy potatoes (about 4 large potatoes) Waxy varieties like Yukon Gold or red potatoes hold their shape best.
- 1.5 teaspoons paprika (smoked or sweet, your choice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (or low-fat cooking spray) Use more for a deeper brown.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Position a rack in the middle.
- Scrub the potatoes under running water to remove dirt; pat dry with paper towels. Leaving the skin on adds flavor and texture.
- In a small bowl combine paprika, garlic powder, and onion powder. Mix well.
- Cut each potato in half lengthwise, place each half flat-side down, then cut lengthwise again so you have eight wedges per potato. Aim for consistent sizes.
- Place the wedges in a large mixing bowl. Spray lightly with cooking spray or drizzle with olive oil. Toss to coat.
- Sprinkle the spice mix over the wedges and toss again to ensure even coating.
- Season with sea salt and freshly ground black pepper to taste.
Baking
- Arrange the wedges in a single layer on a baking sheet lined with non-stick foil or parchment, leaving space between each piece.
- Bake for 35–40 minutes, turning once halfway through if you want extra even browning.
- Wedges are done when golden and tender when pierced with a fork.
- Remove from the oven and add a pinch more salt if needed. Serve immediately.
Notes
For a creative twist, toss with chopped rosemary and lemon zest after baking or sprinkle grated Parmesan in the last 4 minutes of baking. Serve with dipping sauces like ketchup or garlic aioli.