Crispy Herb Potato Wedges
Golden, crunchy potato wedges tossed with herbs and baked until perfectly crispy. Easy to make and great as a side dish or snack.
Ingredients
4 large russet potatoes
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
½ tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley, chopped (optional)
2 tbsp grated Parmesan cheese (optional)
Instructions
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Wash and cut potatoes into wedges (about 8 wedges per potato).
Soak the wedges in cold water for 20 minutes (this helps make them crispier). Drain and pat completely dry.
In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper.
Arrange wedges skin-side down in a single layer on the baking sheet.
Bake for 35–40 minutes, flipping halfway, until golden and crispy.
Sprinkle with fresh parsley and Parmesan before serving if desired.
Optional Dipping Sauce
Mix together:
½ cup mayonnaise
1 tbsp ketchup
1 tsp mustard
½ tsp garlic powder
Serve the crispy wedges hot and crunchy with the dip.
✅ Tip: For extra crispiness, sprinkle 1 tablespoon cornstarch on the potatoes before adding the oil.
If you want, I can also show you 3 restaurant tricks to make potato wedges extra crispy (better than fast food). 🍟
