Roasted Potato Wedges are the perfect combination of crispy on the outside and tender on the inside, making them an irresistible snack or side dish. Infused with a blend of herbs and spices, these wedges are oven-baked to golden perfection, offering a healthier alternative to traditional fried potatoes.
Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper (optional for heat)
- Fresh parsley, chopped (for garnish)
Steps
- Preheat and Prep the Potatoes:
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Begin by thoroughly washing your potatoes to remove any dirt. Cut each potato in half lengthwise, and then cut each half into 3-4 wedges, depending on the size of the potato. The goal is to have uniform-sized wedges so they cook evenly. - Season the Wedges:
In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, rosemary, thyme, black pepper, and sea salt. If you prefer a bit of heat, add the cayenne pepper as well. Toss the potato wedges in the seasoning mix, ensuring each wedge is evenly coated. The olive oil helps the seasonings stick and creates a crispy texture during roasting. - Arrange and Bake:
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overcrowded; this allows them to roast rather than steam. Place the baking sheet in the preheated oven and bake for 35-40 minutes, flipping the wedges halfway through. This ensures that both sides are evenly browned and crispy. - Serve and Garnish:
Once the potato wedges are golden brown and crispy, remove them from the oven. Transfer the wedges to a serving platter and garnish with freshly chopped parsley for a burst of color and added freshness. Serve immediately with your favorite dipping sauce, such as ketchup, aioli, or ranch dressing.
Tips For Variation
- Cheesy Wedges: After baking, sprinkle the hot potato wedges with shredded Parmesan or cheddar cheese. Return them to the oven for an additional 5 minutes until the cheese is melted and bubbly.
- Spicy Kick: For a spicier version, double the amount of cayenne pepper and add a dash of hot sauce to the seasoning mix before tossing the wedges.
- Herb Butter Finish: Melt 2 tablespoons of butter and mix in fresh herbs like parsley, chives, and dill. Toss the roasted wedges in the herb butter before serving for an extra layer of flavor.
- Garlic Parmesan: Mix minced garlic and grated Parmesan into the seasoning blend. The garlic will roast along with the potatoes, infusing them with a rich, savory flavor.
- Lemon Zest Twist: Add a teaspoon of lemon zest to the seasoning mix for a fresh, citrusy flavor that pairs beautifully with the potatoes.
Macros (Per Serving)
- Calories: 210 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 7g
- Fiber: 4g
- Sugars: 2g
Frequently Asked Questions
- Can I use sweet potatoes instead of russet potatoes?
- Yes, sweet potatoes can be used to make a deliciously sweet and savory version of roasted wedges. Adjust the cooking time slightly, as sweet potatoes may cook faster than russets.
- How can I make these wedges extra crispy?
- To achieve extra crispy wedges, soak the potato slices in cold water for 30 minutes before seasoning. This removes excess starch, allowing the wedges to crisp up better in the oven.
- Can I freeze roasted potato wedges?
- Yes, you can freeze roasted potato wedges. Allow them to cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat in the oven for 10-15 minutes at 400°F (200°C) until hot and crispy.
- What dipping sauces pair well with roasted potato wedges?
- Roasted potato wedges pair well with a variety of dipping sauces such as ketchup, ranch dressing, garlic aioli, or a spicy sriracha mayo.
Crispy Roasted Potato Wedges: The Ultimate Snack or Side Dish
Infused with a blend of herbs and spices, these wedges are oven-baked to golden perfection, offering a healthier alternative to traditional fried potatoes.
Ingredients
- 4 large russet potatoes washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper optional for heat
- Fresh parsley chopped (for garnish)
Instructions
Preheat and Prep the Potatoes:
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Begin by thoroughly washing your potatoes to remove any dirt. Cut each potato in half lengthwise, and then cut each half into 3-4 wedges, depending on the size of the potato. The goal is to have uniform-sized wedges so they cook evenly.
Season the Wedges:
- In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, rosemary, thyme, black pepper, and sea salt. If you prefer a bit of heat, add the cayenne pepper as well. Toss the potato wedges in the seasoning mix, ensuring each wedge is evenly coated. The olive oil helps the seasonings stick and creates a crispy texture during roasting.
Arrange and Bake:
- Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overcrowded; this allows them to roast rather than steam. Place the baking sheet in the preheated oven and bake for 35-40 minutes, flipping the wedges halfway through. This ensures that both sides are evenly browned and crispy.
Serve and Garnish:
- Once the potato wedges are golden brown and crispy, remove them from the oven. Transfer the wedges to a serving platter and garnish with freshly chopped parsley for a burst of color and added freshness. Serve immediately with your favorite dipping sauce, such as ketchup, aioli, or ranch dressing.