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- 4 large russet potatoes, thoroughly scrubbed - 1/4 cup extra-virgin olive oil - 1 tablespoon garlic powder - 1 tablespoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon onion powder - 1 teaspoon fine sea salt - 1/2 teaspoon freshly ground black pepper - 1 tablespoon fresh parsley, finely chopped (for garnish) Gathering the right ingredients is key to making crispy baked potato wedges. I love using large russet potatoes for their great texture. They have the perfect starch level, which helps in achieving that crispy outside and soft inside. The olive oil adds a rich flavor, while the spices bring warmth and depth. The garlic powder gives a savory kick. Smoked paprika adds a nice smoky note that enhances the overall taste. Dried oregano and onion powder bring in herbal and savory elements. Fine sea salt and black pepper balance the flavors and help the wedges shine. For garnish, I use fresh parsley. It adds a pop of color and freshness that makes the dish visually appealing. You can find all these ingredients at your local grocery store. For the full recipe, refer to the section above. - Preheat oven to 425°F (220°C). - Line a baking sheet with parchment paper. - Cut potatoes into wedges. First, preheat your oven. This step helps the wedges cook evenly. While it warms up, grab your large russet potatoes. Scrub them clean under running water. This removes dirt and makes them nice. Next, cut each potato in half lengthwise. Then, slice each half into wedges. You want about eight wedges per potato. Make sure they are all about the same size. This ensures they cook evenly. - Mix olive oil and spices in a bowl. - Toss potato wedges in the oil mixture. Now it's time to add flavor. In a big bowl, mix the olive oil with spices. Use garlic powder, smoked paprika, dried oregano, onion powder, sea salt, and black pepper. Stir it well until it looks smooth. Next, toss the potato wedges in this mix. Make sure every wedge gets coated. This is what gives them that tasty, crispy crust. - Arrange wedges on baking sheet. - Bake and flip halfway through. - Check for doneness. Spread the coated wedges on your baking sheet. Make sure they are in a single layer. This helps them crisp up nicely. Now, pop them in the oven. Bake for about 30 to 35 minutes. Halfway through, flip the wedges over. This helps both sides get that golden brown color. After baking, check if they are crispy. If they are, take them out and let them cool slightly. You can sprinkle fresh parsley on top for a nice touch. For the full recipe, refer to the earlier section. Enjoy your crispy baked potato wedges! To make your potato wedges super crispy, spacing is key. Place the wedges on the baking sheet with space between each one. This allows hot air to flow around them while baking. If they’re too close, they will steam, and you miss that crunch. Use parchment paper instead of aluminum foil. Parchment helps the wedges crisp up nicely and prevents sticking. Foil can cause moisture to build up, which makes them soggy. You can boost the flavor of your wedges with more seasonings. Try adding cayenne for heat, or parmesan cheese for richness. Mix in some lemon zest for a fresh kick. After baking, add fresh herbs like thyme or rosemary. They add a nice touch and make your dish look beautiful. For the best crispiness, use a heavy-duty baking sheet. It helps distribute heat evenly. Non-stick sheets work well, too. To cut the potatoes, a sharp chef's knife is a must. A mandoline slicer can also help you achieve even wedges quickly. Just be careful with your fingers! For the full recipe, check out the details above. {{image_4}} You can change the flavors of your baked potato wedges easily. Try a Mexican-style blend. Mix cumin and chili powder with your oil. This gives a warm, spicy kick that is very tasty. For an Italian twist, use Italian herbs and cheese. Oregano, basil, and parmesan create a rich flavor. Every bite feels like a trip to Italy. Experiment with different spices to find your favorite mix. If you want something lighter, baked sweet potato wedges are a great choice. They have a natural sweetness and a bright color. Just follow the same steps as the russet potatoes. You can also use an air fryer instead of an oven. This method uses less oil and cooks faster. Plus, it gives you a nice crunch without frying. These crispy wedges pair well with many dips. Try ketchup, ranch, or even a spicy aioli. Each dip adds a new layer of flavor. For a complete meal, serve the wedges with grilled chicken or a fresh salad. They make a great side for any dish. Your family and friends will love this easy recipe. For the full recipe, check out the section above. To keep your crispy baked potato wedges fresh, store leftovers in an airtight container. Make sure the wedges cool down first. This helps prevent sogginess. Use a glass or plastic container with a tight seal to keep them crispy for longer. To enjoy your wedges again, reheating in the oven is best. Preheat your oven to 400°F (200°C). Place the wedges on a baking sheet and heat for about 10-15 minutes. This method revives their crispiness. If you're in a hurry, you can use the microwave, but they may not be as crispy. Heat them for about 1-2 minutes, checking often. You can freeze both uncooked and cooked potato wedges. For uncooked wedges, arrange them on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. For cooked wedges, let them cool and then place in a freezer-safe container. To thaw, leave them in the fridge overnight. To reheat, bake them as mentioned before for crispy results. Bake your potato wedges for 30 to 35 minutes. Flip them halfway. This ensures even browning and crispiness. Keep an eye on them; you want a golden color and a crunchy texture. Yes, you can use different potatoes. Sweet potatoes add a nice twist. Yukon Golds offer a creamy texture. Just remember to adjust baking time if they are smaller or larger. If your wedges are soggy, check a few things. First, ensure they are not touching. Space helps them crisp up. Also, make sure you use enough oil and toss them well. A higher oven temp can help, too. To avoid sticking, always use parchment paper. It creates a non-stick surface. You can also lightly spray the paper with oil for an extra barrier. You can prep the wedges in advance. Cut, coat, and store them in the fridge. Just bake them when you are ready. They will still taste fresh and delicious. For the full recipe, check out the earlier section. To sum up, this guide covers everything you need for perfect potato wedges. We talked about the right ingredients, steps for prep and baking, plus tips for extra crispiness. You can even try different seasonings or healthier options. Remember to store and reheat properly for the best taste. Enjoy experimenting with your flavors and serving ideas. With these tips, you’ll make delicious potato wedges every time.

Crispy Baked Potato Wedges

Satisfy your cravings with these Crispy Baked Potato Wedges that are easy to make and packed with flavor! Using simple ingredients like garlic powder and smoked paprika, you'll create the perfect side dish or snack in just 45 minutes. Get ready to toss the potato wedges in a delicious seasoning blend and bake them to golden perfection. Click through for the full recipe and elevate your dining experience today!
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Ingredients
  

4 large russet potatoes, thoroughly scrubbed

1/4 cup extra-virgin olive oil

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C). To facilitate easy cleanup, line a large baking sheet with parchment paper.

    Carefully cut each potato in half lengthwise, and then slice each half again into wedges, yielding 8 wedges from each potato.

      In a spacious mixing bowl, combine the extra-virgin olive oil, garlic powder, smoked paprika, dried oregano, onion powder, sea salt, and black pepper. Stir the mixture until all ingredients are well incorporated and form a cohesive blend.

        Introduce the potato wedges to the seasoned oil mixture and toss well until each wedge is evenly coated, ensuring that they are thoroughly covered in flavor.

          Arrange the coated wedges in a single layer on the prepared baking sheet, ensuring there is ample space between them to promote optimal crispiness while baking.

            Place the baking sheet in the preheated oven and bake for approximately 30-35 minutes. Be sure to flip the wedges halfway through the baking time to ensure even crispiness. Bake until they are golden brown and crispy on the outside.

              Once done, remove the baking sheet from the oven and allow the wedges to cool for a couple of minutes. Just before serving, garnish with the freshly chopped parsley for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an enticing presentation, serve the potato wedges on a large, rustic platter. Pair them with an assortment of your favorite dipping sauces, such as classic ketchup, creamy ranch, or a zesty spicy aioli to elevate the flavor profiles. Enjoy!