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Crispy Baked Potato Wedges

A close-up of perfectly crispy, golden-brown seasoned potato wedges piled high on a white plate.
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Make thick-cut potato wedges that are fluffy inside and perfectly crisp outside using this simple oven-baking method.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  2. Wash the potatoes well. Do not peel them. Cut each potato lengthwise into 8 equal wedges.
  3. Place the cut wedges into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch for better crisping.
  4. Drain the potatoes completely and dry them thoroughly using a clean kitchen towel or paper towels. This step is crucial for crispiness.
  5. In the same bowl, toss the dry wedges with olive oil until lightly coated.
  6. In a small separate bowl, mix the cornstarch, salt, pepper, garlic powder, and paprika.
  7. Sprinkle the seasoning mixture over the oiled wedges and toss gently until every wedge is lightly coated with the cornstarch mixture.
  8. Arrange the wedges in a single layer on the prepared baking sheets. Do not let them touch.
  9. Bake for 20 minutes. Flip the wedges.
  10. Return to the oven and bake for another 15 to 20 minutes, or until golden brown and crisp.
  11. If using, toss immediately with Parmesan cheese after removing from the oven. Serve hot.

Notes

  • For extra crispiness, you can place the baking sheets in the oven while it preheats.
  • If you prefer a stronger garlic flavor, add 1 teaspoon of garlic powder to the oil before coating the potatoes.
  • For a healthier alternative, skip the Parmesan cheese.

Nutrition

Find it online: https://savoryskies.com/crispy-potato-wedges-recipe-easy-baked/