Roasted Potato Wedges
About This Dish
These are what I make when I want fries but don't want to deal with deep frying. They're crispy on the outside, soft on the inside, and they're perfect for eating while watching a movie or just hanging out. I season them with whatever I have—sometimes just salt and pepper, sometimes paprika and garlic powder, sometimes everything I can find. They're simple, they're satisfying, and they're the kind of thing that makes a regular night feel a little bit special. Plus, they're way healthier than fries, which makes me feel better about eating them at midnight.
Flavors
Nutrition Information
Ingredients
- Potatoes
- Olive oil
- Salt
- Black pepper
- Paprika
- Garlic powder
- Optional: rosemary, thyme, or other herbs
Instructions
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1
Preheat your oven to 220°C (425°F).
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2
Cut your potatoes into wedges. I usually cut them lengthwise into 6-8 pieces per potato.
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3
Soak the wedges in cold water for about 30 minutes. This removes excess starch and helps them get crispy. Pat them dry thoroughly.
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4
In a large bowl, toss the wedges with olive oil and all your seasonings. Make sure every wedge is coated.
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5
Arrange them on a baking sheet in a single layer. Don't crowd them—they need space to crisp up.
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6
Bake for 25-30 minutes, flipping them halfway through. They should be golden brown and crispy on the outside.
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7
If you want them extra crispy, you can turn on the broiler for the last 2-3 minutes, but watch them carefully—they can burn quickly.
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8
Serve hot with ketchup, aioli, or whatever dipping sauce you like.
Cooking Tips
- Don't skip the soaking step. It really does make a difference in how crispy they get.
- Make sure the wedges are completely dry before you add the oil. If they're wet, they'll steam instead of roast.
- Don't crowd the baking sheet. If the wedges are too close together, they'll steam instead of getting crispy.
- Flip them halfway through cooking. This ensures they get crispy on both sides.
Quick Summary
Cut potatoes into wedges, soak to remove starch, toss with oil and seasonings, then roast until crispy and golden brown.
