Extra Crispy Potato Wedges
These extra crispy potato wedges are a delightful snack or side dish, known for their crunchy exterior and fluffy interior, perfect for pairing with a variety of meals.
Ingredients
Potato Wedges
- 4 large large russet potatoes Russet potatoes are ideal for crispiness.
- 3 tablespoons olive oil Used to help crisp the wedges.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional) For added heat.
Garnish
- Fresh parsley or chives Optional for garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Scrub the potatoes under cold water to remove any dirt, and pat them dry with a towel.
- Cut each potato in half lengthwise, then cut each half into wedges, aiming for uniform sizes.
- Place the potato wedges in a large bowl and drizzle with olive oil. Toss to coat.
- In a small bowl, mix together garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if using. Sprinkle the mixture over the potato wedges and toss again until they are evenly coated.
Cooking
- Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch.
- Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through. They should be golden brown and crispy when done.
- Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or chives before serving.
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Notes
To achieve the ultimate crispiness, soak the wedges in cold water for at least 30 minutes before baking. For variations, try different seasonings or cheeses based on your preference.