Description
Crispy, golden on the outside and fluffy on the inside, these oven-baked russet potato wedges are a perfect side dish for any meal.
Ingredients
- 2 lbs russet potatoes
- 4 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash russet potatoes thoroughly and pat dry.
- Cut each potato into wedges.
- Optionally soak wedges in cold water for 30–60 minutes to remove excess starch; drain and dry well.
- Toss dried wedges with olive oil.
- Sprinkle cornstarch on the wedges and toss again.
- Add paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne (if using); toss to distribute.
- Arrange wedges in a single layer on the baking sheet, cut-side down.
- Bake for 25–30 minutes until golden and crisp, checking at 25 minutes.
- Let rest for 2 minutes and garnish with chopped parsley before serving.
Notes
For a Mediterranean twist, add crumbled feta and a squeeze of lemon before serving.