Description
These oven-baked potato wedges are fluffy inside and incredibly crispy outside, served with a flavorful seasoning blend for the perfect side dish.
Ingredients
- 2 lbs russet potatoes (about 3–4 medium potatoes)
- 4 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1½ teaspoons salt (kosher preferred)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and dry the russet potatoes; keep the skins on.
- Cut each potato into uniform wedges.
- (Optional) Soak wedges in cold water for 30–60 minutes, then drain and dry completely.
- In a large bowl, combine olive oil, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne. Toss the dried wedges in the mixture until evenly coated.
- Arrange the 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 and flipping once if desired.
- Remove from oven, garnish with parsley if using, and serve immediately.
Notes
For extra crunch, ensure the wedges are thoroughly dried after soaking. Experiment with seasonings and enjoy with various dips.