Wedges Recipe

Prep potatoes

Wash and scrub the potatoes thoroughly to remove dirt. Leave the skins on for texture and flavor. Cut each medium russet potato lengthwise into 8 large wedges (first cut in half lengthwise, then each half into 4 wedges). Place the cut wedges into a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp).

Preheat oven and melt butter

Preheat your oven to 220°C (425°F). While the potatoes soak, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe dish in 20-second bursts until fully melted. Stir in the minced garlic into the warm melted butter and let it sit 1–2 minutes to infuse (do not brown).

Seasoning mix

In a small bowl combine paprika, onion powder, dried thyme, kosher salt and black pepper. Stir to combine.

Dry and toss

Drain the potato wedges and pat them very dry with clean kitchen towels or paper towels (this improves browning). Transfer the dry wedges to a large mixing bowl. Add the olive oil and the garlic-infused melted butter. Sprinkle the seasoning mix over the potatoes and toss with your hands or a spatula until every wedge is evenly coated.

Arrange and bake

Arrange the wedges in a single layer on a large baking sheet lined with parchment paper or lightly oiled (avoid overcrowding; use two sheets if necessary). Leave a little space between wedges to allow hot air circulation. Bake in the preheated oven for 25 minutes, then flip each wedge with a spatula or tongs and continue baking for an additional 10–15 minutes, until wedges are deep golden brown and crisp at the edges and tender inside (total 35–40 minutes).

Finish and serve

When the wedges come out of the oven, immediately sprinkle the chopped fresh parsley and grated Parmesan (if using) over them and gently toss on the baking sheet so the butter and seasonings coat everything. Taste and adjust salt if needed. Serve hot with your choice of ketchup, aioli, or sour cream for dipping.