Crispy Potato Wedges are crispy on the outside but tender and fluffy on the inside! This baked side dish is the best alternative for the all-time favorite French fries!
How to make baked potato wedges
Crispy Potato Wedges are a great appetizer that you can simply pair with just about anything. I like that this dish is roasted in the oven which makes it healthier than deep-fried potato chips or French fries.
Potatoes are abundant, versatile, and delicious! We have had a lot of dishes that call for this yummy vegetable. Though it has a very light flavor, the herbs in this recipe add a nice mix of flavor.
The smoked paprika and rosemary add hints of smoky and woody aromas. The dried oregano adds a slightly bitter taste. And when all of these are combined with the kosher salt, ground black pepper, and olive oil, the spuds turn to a savory treat.
How to make crispy potato wedges:
- Prepare the spuds: Once you have cut the spuds into wedges, soak them in cold water for about an hour. If the water turns whitish, replace it.
- Prepare the oven: Meanwhile, preheat the oven and place the rack in the middle.
- Season: Drain the water and pat each piece dry. Place them in a bowl. In a small bowl, mix the olive oil and the herbs and spices. Then, season the spuds with the oil mixture. Make sure that each piece is well-coated.
- Bake: On the sheet pan, arrange the wedges such that there is space in between. Then, roast in the oven until golden and crispy, flipping twice midway so that each side is roasted evenly.
- Serve: Serve warm while they are still crispy along with your favorite dip.
- Serve it with either ketchup, mustard, cheesy sauce, or barbecue sauce. Or, top it with your favorite ones like parmesan cheese and taco fillings. Instead of the taco, you have this dish as the base.
- Cut the wedges one day ahead if you have limited time. Just soak them completely in water and refrigerate.
- Make sure to cut them into even sizes so that they will cook evenly as well.
- 4 pounds white potatoes
- 1/4 cup good olive oil (or more if needed)
- 2 tablespoons fresh rosemary (finely diced)
- 8 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Wash and clean the potatoes. If they are not organic, peel them.
- Cut the potatoes into wedges and place in a large bowl. Cover with cold water and let soak for at least 1 hour, change the water if it looks cloudy or whitish.
- Preheat oven to 425 degrees F. Place oven rack in the middle of the oven.
- Prepare a large sheet pan by covering it with foil or parchment paper. Set aside.
- Drain potatoes and rinse under cold water. Place them in one single layer on a kitchen towel. Using paper towels or another kitchen towel, pat dry the potato wedges, removing as much moisture as possible. Transfer to a large, clean and dry bowl.
- In a small bowl combine olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt, and pepper.
- Add the oil mixture to the potatoes and toss until well coated.
- Transfer the potatoes to the large sheet pan and spread out into 1 layer with enough room between each potato wedge, the potatoes should not over-lap, and should not be over-crowded in the pan.
- Roast in the oven for 50 minutes to 1 hour, or until browned and crispy, flipping twice during cooking to ensure even browning.