Potato Wedges Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it.

Wash the potatoes thoroughly. Leave the skins on for texture and flavor. Pat dry with a kitchen towel.

Cut each medium russet potato in half lengthwise, then cut each half into 4–6 wedges depending on size so you end with roughly uniform wedge thickness (about 8–12 wedges per potato).

Place the potato wedges in a large bowl and cover with cold water. Soak for 15 minutes to remove excess surface starch (this helps crisp the wedges). Drain and pat completely dry with towels.

In a small bowl combine olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. If using cornstarch for extra crispness, sprinkle it over the dry wedges and toss to coat lightly before adding oil and spices.

Pour the oil and spice mixture over the dried wedges. Toss thoroughly with a spatula or by hand so each wedge is evenly coated. Arrange wedges in a single layer on the prepared baking sheet with the cut side down and skin side up, leaving a little space between pieces for hot air circulation.

Roast in the preheated oven for 18 minutes. After 18 minutes, remove the baking sheet and flip each wedge to the opposite side using tongs or a spatula to promote even browning.

Return to the oven and roast another 12–18 minutes until wedges are golden brown and crisp at the edges and a fork or skewer slides into the thickest part easily. Total roasting time ~30–36 minutes depending on wedge thickness and oven.

If you want extra crispness, switch the oven to broil for 1–2 minutes at the end—watch closely to prevent burning.

Remove the wedges from the oven and immediately transfer to a serving platter. Sprinkle chopped parsley and grated Parmesan over the hot wedges if using. Squeeze a little lemon over them for brightness if desired.

Serve hot with ketchup, aioli, or your preferred dip.