Crispy Baked Potato Wedges


Servings: 4 people as an appetizer 4 medium russet potatoes, (1 1/2 to 2 lbs) scrubbed and rinsed 1/4 cup extra virgin olive oil 1/2 tsp fine sea salt , or kosher salt 1/2 tsp paprika 1/4 tsp black pepper 1/4 tsp garlic powder 2 Tbsp parsley, finely chopped 1/4 cup parmesan cheese, grated

Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. 


Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.

Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.

Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.

If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.

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