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A white bowl filled with golden brown, seasoned Crispy Baked Potato Wedges served with dipping sauces.

Crispy Baked Potato Wedges

This recipe shows you how to make crispy baked potato wedges using Russet potatoes, olive oil, and simple seasonings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 wedges
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Russet potatoes Scrubbed clean, not peeled
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fine sea salt
  • 1 generous amount Freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley Optional

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large bowl
  • Lint-free tea towel

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. Cut each potato in half lengthways, then in half lengthways again to make quarters. Cut each half in half lengthways on the diagonal to make two wedges. Make sure the wedges are about the same thickness and size.
  3. Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
  4. Drain the potatoes and lightly pat them dry with a lint-free tea towel.
  5. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and pepper on top.

Notes

The recipe instructions provided only cover preparation up to seasoning the potatoes before baking. You will need to bake them after seasoning.

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