Crispy Garlic and Herb Seasoned Potato Wedges
Seasoned Potato Wedges
Golden, crispy potato wedges tossed in a savory garlic herb blend. The perfect side dish for any meal.
Nutrition (per serving)
There is something incredibly nostalgic and satisfying about a tray of perfectly roasted potato wedges. These aren't just any fries; they are thick-cut, pillowy on the inside, and boast a satisfyingly salty, spiced crust that makes them disappear in minutes. Whether you are serving them alongside a juicy burger or as a standalone snack with a cool ranch dip, they bring that effortless steakhouse quality right to your kitchen table.
The secret to that irresistible crunch lies in the high-heat roasting and a careful blend of spices. By using Russet potatoes, we get the best starchy texture for roasting, while the combination of smoked paprika and garlic powder adds a depth of flavor that hits every taste bud. It's a simple, reliable recipe that proves you don't need a deep fryer to achieve potato perfection.
Ingredients
- Russet potatoes:2 lb
- Olive oil:3 tbsp
- Garlic powder:1 tsp
- Onion powder:1 tsp
- Smoked paprika:1 tsp
- Dried oregano:½ tsp
- Kosher salt:1 tsp
- Black pepper:½ tsp
Instructions
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Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
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Scrub the potatoes clean and pat them dry. Cut each potato in half lengthwise, then into quarters, and finally into eighths to create even wedges.
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In a large mixing bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
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Add the potato wedges to the bowl and toss thoroughly until every piece is evenly coated in the oil and spice mixture.
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Spread the wedges out on the prepared baking sheet in a single layer, ensuring they aren't touching to allow for maximum crispiness.
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Bake for 30 to 35 minutes, flipping the wedges with a spatula halfway through, until they are golden brown and crispy on the outside.
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Remove from the oven and serve immediately while hot and crunchy.
Tips & Notes
- Patting the potatoes completely dry before tossing with oil is crucial for achieving a crispy texture.
- Don't crowd the pan! If the wedges are too close together, they will steam instead of roast.
- For an extra kick, add a pinch of cayenne pepper to the spice mix.
