Description
Crispy, golden on the outside and fluffy inside, these oven-baked russet potato wedges are perfect for weeknight dinners and BBQs.
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). Line a baking sheet with parchment paper.
- Wash and dry russet potatoes completely.
- Cut each potato into wedges: halve lengthwise, then halve again cut-side down, and cut each quarter lengthwise.
- Optional: Soak wedges in cold water for 30-60 minutes. Drain and dry very well.
- Toss dried wedges in a bowl with olive oil and cornstarch.
- Add paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne if using. Toss to coat.
- Arrange wedges on the baking sheet in a single layer, cut-side down.
- Bake for 25-30 minutes, checking at 25 minutes for doneness. Broil for 1-2 minutes for extra color if desired.
- Remove from oven, let rest for 2 minutes, then garnish with parsley. Serve hot.
Notes
Serve with ketchup or aioli. These wedges are great alongside grilled meats or as a snack topped with cheese.