These Roasted Potato Wedges are crispy on the outside, tender on the inside, and bursting with flavor. Perfect as a side dish for any meal, they are easy to make and packed with savory goodness. The key to their crispiness lies in roasting them at a high temperature, which helps to caramelize the edges while keeping the centers soft. With just a few simple ingredients—olive oil, garlic, and your favorite seasonings—these wedges are elevated with a deliciously crispy texture and irresistible golden color. Serve them alongside burgers, grilled meats, or even as a stand-alone snack with a dipping sauce like ketchup or aioli. With minimal prep and maximum flavor, these Roasted Potato Wedges are sure to become a go-to recipe for your family or guests.
Ingredients:
- 4 large russet potatoes (or Yukon gold potatoes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (or rosemary, thyme, or paprika for variation)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Optional dipping sauce: ketchup, ranch, or garlic aioli
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the wedges from sticking.
- Prepare the potatoes: Wash and scrub the potatoes thoroughly to remove any dirt. If desired, peel the potatoes, though leaving the skins on will give the wedges extra texture and nutrients. Cut each potato in half lengthwise, and then cut each half into 4-6 wedges, depending on the size of the potato. Aim for even-sized wedges so they cook at the same rate.
- Season the wedges: Place the potato wedges in a large bowl and drizzle with olive oil. Add the garlic powder, onion powder, oregano (or your choice of herb), and salt and pepper to taste. Toss everything together until the wedges are evenly coated with the oil and seasonings.
- Arrange on the baking sheet: Spread the potato wedges out in a single layer on the prepared baking sheet, making sure they’re not overlapping. This will help them cook evenly and get crispy. For even crispier results, you can place the wedges cut side down on the baking sheet.
- Roast the wedges: Bake for 30-40 minutes, flipping the wedges halfway through cooking, until they are golden brown and crispy on the outside and tender on the inside. The exact cooking time may vary depending on the thickness of your wedges, so keep an eye on them. They should be crisp and easily pierced with a fork when done.
- Garnish and serve: Once the wedges are roasted to perfection, remove them from the oven and transfer them to a serving platter. Garnish with fresh chopped parsley if desired, and serve immediately with your favorite dipping sauce.
- Enjoy: These Roasted Potato Wedges are a delicious and versatile side dish. They pair wonderfully with grilled meats, burgers, sandwiches, or even as a snack with ketchup or a creamy dipping sauce.
