Description
Extra crispy potato wedges that are perfectly seasoned and baked to golden perfection. These wedges are crunchy on the outside, fluffy on the inside, and make a delicious side dish or snack.
Ingredients
- 4 large russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and scrub the potatoes thoroughly, then cut them into evenly sized wedges.
- Soak the potato wedges in cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.
- In a large bowl, toss the dried potato wedges with olive oil until evenly coated.
- Sprinkle cornstarch, garlic powder, paprika, onion powder, oregano, salt, and black pepper over the potatoes. Toss well to coat evenly.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
- Bake for 35-45 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Remove from the oven and garnish with chopped parsley if desired. Serve immediately.
Notes
- Soaking the potatoes helps achieve extra crispiness.
- Make sure the wedges are completely dry before seasoning to ensure they crisp properly.
- Do not overcrowd the pan; use two baking sheets if necessary.
- Serve with your favorite dipping sauces like ketchup, ranch, or aioli.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
