Ingredients
Equipment
Method
Step 1: Prep & Soak for Crispiness
- First, preheat your oven to a blazing 450˚F. Line a rimmed baking sheet with foil or parchment paper. Next, take your scrubbed and rinsed russet potatoes and cut them into wedges. Slice each potato lengthwise in half, then cut each half into 4-5 uniform, 1/2"-thick wedges. Place these wedges into a large bowl of cold water, adding about 2 cups of ice cubes. Let them stand and soak for a crucial 30 minutes. After 30 minutes, drain the potatoes thoroughly and, most importantly, pat them bone-dry with a clean tea towel or paper towels. Transfer them to a large, dry mixing bowl.
Step 2: Season & Oil
- Now, it's time to bring on the flavor! To the dry potato wedges, add the sea salt, paprika, black pepper, and garlic powder. Toss them well to ensure every wedge is evenly coated in this vibrant seasoning blend. Next, drizzle the potatoes with 1/4 cup of extra virgin olive oil. Toss again, making sure each wedge is beautifully coated in oil.
Step 3: Bake to Golden Perfection
- Immediately arrange the seasoned and oiled potato wedges on your prepared baking sheet in a single layer, cut-side-down. Do not overcrowd the pan. Pop the sheet into your preheated 450˚F oven and bake for 20 minutes. After 20 minutes, flip each wedge to the other cut side. Continue baking for another 12-15 minutes, or until your Baked Potato Wedges are gloriously golden brown, crisp on the outside, and wonderfully tender inside.
Step 4: Finish & Serve
- Once baked to perfection, transfer the hot potato wedges to a mixing bowl. If you're using the topping, sprinkle with freshly grated parmesan cheese and finely chopped parsley, then toss to combine. Serve these crispy delights right away with your favorite dipping sauce. The quicker you serve them, the crisper they'll be!
Notes
For best results, use russet potatoes and ensure they are bone-dry after the ice water bath. Avoid overcrowding the baking sheet to prevent steaming. For an air fryer adaptation, cook at 375-400°F (190-200°C) for 15-20 minutes, shaking halfway through. Store cooked leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat in a 400°F oven or 375°F air fryer to re-crisp. Serve with your favorite dipping sauces or as a loaded potato experience. Nutrition information is estimated based on common ingredients and serving sizes and may vary.