Description
Crispy Red Potato Wedges are golden, seasoned wedges with a satisfying crunch on the outside and fluffy interior, made easy with pantry spices and olive oil.
Ingredients
2 lbs red potatoes, scrubbed and cut into even wedges
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C) (450°F if not using convection).
- Cut scrubbed red potatoes into even wedges.
- Pat the wedges dry with a clean towel to remove excess surface moisture.
- Toss wedges in olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread wedges in a single layer on a parchment-lined or lightly oiled baking sheet.
- Bake for 20 minutes, then flip each wedge and bake another 20–25 minutes until golden and crispy.
- Remove from the oven, optionally garnish with fresh parsley, and serve hot.
Notes
- Patting dry or briefly soaking the wedges in hot water helps remove surface starch for extra crispiness.
- Add dried herbs like thyme, rosemary, or Italian seasoning for herb-infused flavor.
- Sprinkle grated Parmesan or cheddar during the last 5 minutes of baking for cheesy wedges.
- For a spicy kick, mix in chili powder or cayenne with the seasoning.
- Reheat in a 400°F oven for 15 minutes or air fryer for 5–8 minutes to maintain crispness—avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180
- Sugar: 1g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
