Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons grated Parmesan cheese, optional
- 1 tablespoon fresh parsley, chopped
👩🍳 Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Cut the potatoes
Wash and scrub the potatoes well. Cut each potato in half lengthwise, then cut each half into 4–6 wedges, depending on the size.
3. Soak the potatoes
Place the wedges in a large bowl of cold water and soak for 20–30 minutes. This helps remove excess starch and makes the wedges crispier.
4. Dry thoroughly
Drain the potatoes and pat them very dry with a clean kitchen towel. This step is important for achieving a crispy exterior.
5. Season
Place the wedges in a bowl. Add olive oil, garlic powder, paprika, onion powder, oregano, black pepper, and salt. Toss thoroughly until every wedge is coated.
6. Add Parmesan
If using Parmesan, sprinkle it over the potatoes and toss again.
7. Arrange on the baking sheet
Place the wedges in a single layer with the cut sides facing down. Leave a little space between them so they roast rather than steam.
8. Bake
Bake for 25 minutes, then carefully flip the wedges.
9. Continue baking
Return them to the oven and bake for another 15–20 minutes, until deeply golden and crispy on the outside.
10. Garnish and serve
Sprinkle with fresh parsley and serve immediately with ketchup, ranch dressing, garlic sauce, or your favorite dip. 😍
⭐ Crispy Potato Secret
For extra-crispy wedges, don’t overcrowd the baking sheet and make sure the potatoes are completely dry before adding the oil and seasonings.
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