Description
Fluffy inside with a crispy exterior, these oven-baked potato wedges are seasoned and coated for restaurant-quality crunch without frying.
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
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and dry the russet potatoes; cut into uniform wedges.
- Optionally soak wedges in cold water for 30–60 minutes, then drain and dry.
- In a large bowl, combine olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne.
- Toss the dried potato wedges in the mixture until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes, checking at 25 minutes for golden edges and crisp surfaces.
- Optionally flip wedges halfway through for even browning.
- Remove from oven, sprinkle with fresh parsley if desired, and serve hot.
Notes
Soaking the potatoes is optional but recommended for extra crispiness. Ensure potatoes are dried thoroughly after soaking.