Crispy Potato Wedges Herbs (Printable Version)
Delicious golden-brown potato wedges, oven-baked to perfection with aromatic herbs and spices. A crispy side or snack.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds russet potatoes, scrubbed and unpeeled
→ Seasoning & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
→ Fresh Herbs
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh rosemary, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Carefully cut the scrubbed potatoes into evenly sized wedges, aiming for approximately 8 wedges per potato.
03 - In a large mixing bowl, combine the potato wedges with olive oil, sea salt, black pepper, garlic powder, and smoked paprika. Toss thoroughly until all wedges are evenly coated with the seasoning blend.
04 - Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring the skin side of each wedge faces down to promote even crisping.
05 - Bake for 30–35 minutes, flipping the wedges halfway through the cooking process, until they achieve a golden-brown color and a crispy texture.
06 - Immediately upon removing the wedges from the oven, transfer them to a clean bowl and toss with the finely chopped fresh parsley, rosemary, and thyme.
07 - Serve the crispy potato wedges hot, either as a delectable side dish or a satisfying snack.
# Expert Insights:
01 -
- They deliver that ultimate crispy exterior and fluffy interior every single time, making them utterly irresistible.
- This recipe uses minimal effort and pantry staples to create an incredibly flavorful side dish that pairs with almost anything.
02 -
- Never, ever overcrowd your baking sheet; giving each wedge space to breathe is the single most important factor for achieving true crispiness, otherwise, they'll steam.
- For next-level crispiness, soak your cut potato wedges in cold water for 30 minutes, then dry them absolutely thoroughly before seasoning & it removes excess starch.
03 -
- Keep the potato skins on! They not only add nutrients and rustic charm but also contribute significantly to that coveted crispy texture.
- Resist the urge to peek or flip too early; let them develop a good crust for at least 15-20 minutes before disturbing them, otherwise, they might stick and tear.