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Crispy Baked Potato Wedges

These baked potato wedges are crafted to achieve the perfect balance of a crunchy exterior and a fluffy interior. Using russet potatoes seasoned with smoky paprika, garlic powder, and coarse sea salt, they are baked until golden and crackly. The final result is a visually appealing, irresistibly crispy snack or side dish with a warm, roasted aroma.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large russet potatoes preferably organic for better flavor
  • 3 tablespoons olive oil extra virgin preferred
  • 1 teaspoon coarse sea salt adjust to taste
  • 1 teaspoon smoked paprika for smoky flavor
  • 0.5 teaspoon garlic powder for savory depth
  • black pepper to taste freshly cracked black pepper adds a sharp kick

Equipment

  • Baking sheet
  • Mixing bowl
  • Sharp knife
  • Silicone baking mat or parchment paper

Method
 

  1. Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and for easy cleanup.
  2. Wash and thoroughly dry the potatoes. Using a sharp knife, cut each potato into evenly-sized wedges about 1 inch thick, creating four to six wedges per potato.
  3. Place the potato wedges into a large mixing bowl. Drizzle with 3 tablespoons of olive oil and toss gently until all sides are coated with oil. This helps the seasoning stick and promotes crispiness.
  4. Add the coarse sea salt, smoked paprika, garlic powder, and a good crack of black pepper to the bowl. Toss everything together again, ensuring the seasonings evenly coat each wedge.
  5. Arrange the seasoned wedges in a single layer on your prepared baking sheet, giving each wedge space to breathe. Overcrowding can lead to soggy wedges, so spread them out well.
  6. Bake in the preheated oven for 25 to 30 minutes, flipping the wedges halfway through. Look for deep golden edges and a crackly, crispy surface as signs of doneness.
  7. Once golden and crisp, remove the wedges from the oven. Let them rest for a few minutes; this allows the crust to firm up and enhances the crunch.
  8. Serve the wedges hot, garnished with fresh herbs if desired. Enjoy their warm, crispy texture with your favorite dipping sauce or as a side to your main dish.

Notes

For extra crispiness, ensure potatoes are thoroughly dried before oiling. Flipping the wedges halfway through baking promotes even browning. Using a silicone baking mat or parchment paper helps prevent sticking and makes cleanup easier.