Potato Wedges Recipe

Preheat and wash

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly coat with oil. Scrub the russet potatoes thoroughly under cold running water to remove dirt; leave the skin on for texture and flavor.

Cut wedges

Pat potatoes dry. Cut each potato in half lengthwise, then place the flat side down and cut each half into 3–4 wedges depending on potato size to yield uniform thickness. Aim for wedges about 1/2 to 3/4 inch thick at the widest point for even cooking.

Place the cut wedges in a large bowl. In a small bowl or measuring cup, combine olive oil, garlic powder, onion powder, smoked paprika, dried oregano, sea salt, and black pepper. Whisk briefly to emulsify.

Pour the seasoned oil over the potato wedges. Use your hands or a large spoon to toss thoroughly, ensuring each wedge is evenly coated with the oil and seasoning mixture.

Spread the wedges in a single layer on the prepared baking sheet, cut side down when possible, with at least a little space between pieces so hot air can circulate. Overcrowding will produce steamed rather than crispy wedges.

Place the baking sheet in the preheated oven and bake for 20 minutes. After 20 minutes, remove the sheet and use a spatula to flip each wedge so the opposite side is down. Return to the oven and bake an additional 15–20 minutes, or until wedges are golden-brown and crisp at the edges and a fork slides into the thickest part easily.

If you want extra crispiness, switch the oven to broil for the last 2–3 minutes, watching closely so the wedges do not burn.

Remove the wedges from the oven and let them sit on the baking sheet for 2–3 minutes. Transfer to a serving platter and immediately sprinkle with chopped parsley and grated Parmesan if using. Serve warm with lemon wedges on the side to squeeze over the potatoes if desired.

Adjust seasoning with additional salt and pepper to taste and serve with ketchup, aioli, or your preferred dipping sauce.