Roasted Potato Wedges

Taylor Dowd
by Taylor Dowd
3 Servings
1 hr

I love potatoes. Perhaps it is my Irish roots or my cravings for warm and nourishing foods, but I find potatoes one of the most customizable, delicious starchy vegetables. My ideal potato wedge has darkened, crispy edges, while the inside stays fluffy and light. The secret I’ve uncovered to achieving this perfect balance is all in the oven temperature and cooking time. I heat my oven to 425°F and cook the wedges for 25 minutes. Then, I remove the pan from the oven, flip the wedges, and bake for another 20. Without fail, this method has worked every time. My oven does tend to run hot, so adjust accordingly. I use a dry seasoning mix that adds delicious flavor. I find smoked paprika adds an unexpected taste that works wonderfully with the other spices. Fresh parsley makes a fantastic garnish, truly pulling all the flavors together. They require minimal oil and make a healthy, tasty side dish.

Slice potato in half
Cut potato halves into small wedges
Prior to baking
Dry seasoning mix
Recipe details
  • 3  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 pound white potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 tablespoon fresh parsley (optional)

Heat the oven to 425°F.
Slice the potatoes into wedge shapes.
Coat wedges with olive oil.
Combine dry seasoning and sprinkle onto potato wedges. Mix until wedges are completely coated.
Place wedges onto baking sheet lined with parchment paper or a silicone mat. Bake for 25 minutes.
Remove from oven and use a spatula to flip wedges. Return to oven to bake for an additional 25 minutes.
Immediately garnish with parsley and serve.
Taylor Dowd
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