Crispy Potato Wedges – Golden, Crunchy & Oven-Baked
Golden, crispy-on-the-outside, fluffy-on-the-inside potato wedges baked to perfection with savory spices and a hint of garlic.
Ingredients
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3 large russet potatoes
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3 tbsp olive oil
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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1 tsp salt
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1/2 tsp black pepper
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1 tbsp cornstarch or semolina (optional)
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Optional toppings: chopped parsley, grated Parmesan
Instructions
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Scrub and slice potatoes into wedges. Soak in cold water for 30 minutes.
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Preheat oven to 425°F (220°C). Drain and dry the wedges thoroughly.
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Toss with oil, seasonings, and cornstarch.
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Arrange on a baking sheet in a single layer.
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Bake for 20 minutes, flip, then bake another 15–20 minutes until crisp.
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Serve hot with herbs or cheese if desired.
Notes
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Soaking is essential for crispiness.
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Use parchment or grease the pan well.
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Reheat in the oven or air fryer to maintain crunch.