Basket Of Potato Wedge Recipe

Prep potatoes

Preheat oven to 220°C (425°F). Scrub the russet potatoes well and pat dry. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so you end up with roughly uniform wedges.

Par-cook (optional for extra tender inside)

Place wedges in a large pot and cover with cold water. Add 1 tsp salt and bring to a simmer. Cook for 5 minutes once simmering, then drain and pat dry thoroughly with kitchen towels. Par-cooking helps achieve a tender interior.

Season and coat

In a large bowl, whisk together olive oil, sea salt, black pepper, garlic powder, smoked paprika, dried oregano, and cornstarch (if using). Add the dried potato wedges and toss until every wedge is evenly coated in the seasoned oil mixture.

Arrange for roasting

Line a baking sheet with parchment paper or lightly oil it. Spread the wedges in a single layer, skin-side down where possible, leaving small gaps between wedges so air can circulate. Overcrowding will reduce crispness.

Roast

Roast in the preheated oven for 25–35 minutes, turning once halfway through (around 12–15 minutes), until wedges are deep golden brown and crisp on the outside and tender when pierced with a fork. Exact time depends on wedge thickness and oven; check from 25 minutes onward.

When wedges are out of the oven, immediately transfer to a serving basket or plate. Sprinkle chopped parsley and grated Parmesan evenly over the hot wedges so the cheese melts slightly. Squeeze lemon wedges over some of the wedges for a bright finish, if desired.

Serve the basket of potato wedges with ketchup, sour cream or ranch, and sriracha mayo on the side for dipping. Offer small bowls so guests can choose their preferred dip.