These crispy potato wedges are oven-baked to be soft on the inside and crunchy on the outside. This is an easy recipe with no pre-soaking required and simple, classic seasonings.
Prep Time10mins
Cook Time25mins
Servings: 4servings
Ingredients
2poundsYukon potatoesunpeeled
3tablespoonsolive oilor avocado oil
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika
1teaspoonsalt
½teaspoonblack pepper
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Thinly slice the potatoes: slice them in half lengthwise and then cut each half into four more slices (each potato should make about 8 thin wedges). The thinner you slice your potatoes, the crispier they will be.
Add the potatoes along with the remaining ingredients to a large bowl. Toss until the potatoes are coated in the oil and seasonings.
Place the potatoes on the baking sheet. The potatoes should be flat in one layer and not overlapping, if possible. Use two baking sheets and bake in batches if necessary.
Bake for 25 - 35 minutes, flipping after 15 minutes. The potatoes should be browned and firm. Depending on how thin your potatoes are, your wedges may take longer or shorter to cook.
Serve hot, optionally topped with more salt and pepper to taste.
Notes
Potatoes: Yukon/gold potatoes, russet potatoes or red potatoes can all be used for this recipe