Crisp, golden, beautifully seasoned Baked Potato Wedges are a “dressed up” version of the classic. You’ll love their big, bold, garlic-and-herb flavor.
Prep Time20 minutesminutes
Cook Time40 minutesminutes
Total Time1 hourhour
Ingredients
5large russet potatoes, rinsed and cut into wedges
1cupgrated parmesan
1tablespoonscornstarch
2teaspoonfreshly cracked black pepper
1 ½teaspoonkosher salt
1teaspoononion powder
1teaspoonpaprika, or smoked paprika
1teaspoonchili powder
⅓cupoil, avocado, vegetable or olive oil
3clovesgarlic, minced
¼cupminced fresh herbs of choice, cilantro, parsley, rosemary, thyme, etc
Instructions
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
Wash all of the potatoes well, then slice in half long ways. Cut each half in half again, then cut each quarter in half at an angle so they are even in size to create the wedges. Transfer the wedges into a large mixing bowl and set aside.
In a small mixing bowl combine the parmesan, minced garlic, cornstarch, pepper, salt, onion powder, paprika and chili powder. Set aside.
Add the oil and garlic to the potato bowl and toss until all of the potato wedges are coated. Add the cheese/spice mixture and the chopped herbs to the potato wedges and mix until all wedges are well coated.
Evenly spread the potato wedges onto the prepared baking sheets. Place into the preheated oven and bake for 15 minutes.
Reduce the heat to 375°F and continue baking for 40 minutes or until crispy.
Once baked, remove from the oven. Serve warm with your favorite toppings/dipping sauce.
Notes
Storing: Store your potato wedges in an airtight container or baggie, to keep out the air and help prevent them from turning stale. They will keep in the fridge for up to 3 days.
Reheating: I recommend reheating the potato wedges in an air fryer to get them crisp again. Air fry leftover potato wedges for 3 to 4 minutes at 375°F, until heated through and crispy.
Freezing: Freeze potato wedges on a baking sheet, not touching, until frozen solid. Then transfer the frozen wedges to a zip-top bag, and freeze for up to 3 months. Reheat in the oven or air fryer at 375°F until crisp and heated through.
Soaking: For an even crispier texture, once the wedges have been cut, soak them in cool water for 45 minutes to remove as much starch as possible. Once the potatoes are soaked, drain the water and pat the wedges down thoroughly using paper towels to absorb the excess moisture before seasoning.
Spacing: It is best to line the wedges side by side instead of piling them onto the pan together. Giving some space allows them to bake more quickly, as well as crisp up more evenly.
Seasoning: You can use any fresh herbs you enjoy for this recipe! I like to do a mixture!