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Dorothy Thomas

Potato Wedges Recipe

These golden, crispy potato wedges are seasoned to perfection and baked until tender inside and crunchy outside. A simple, crowd-pleasing side dish or snack!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: American, Global
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Russet potatoes (or Yukon Gold)
  • 2 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • ½ tsp Onion powder
  • ½ tsp Dried thyme (or rosemary)
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black pepper
  • 2 tbsp Parmesan cheese (optional, for serving)
  • 1 tbsp Fresh parsley (chopped, for garnish)

Equipment

  • Baking sheet
  • Parchment paper (optional)
  • Mixing bowl
  • Knife & cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Scrub potatoes clean (peel if desired) and cut into wedge-shaped halves or quarters.
  3. In a bowl, toss potato wedges with olive oil, garlic powder, paprika, onion powder, thyme, salt, and pepper until evenly coated.
  4. Spread wedges in a single layer on the baking sheet (avoid overcrowding).
  5. Bake for 30–35 minutes, flipping halfway, until crispy and golden.
  6. Sprinkle with Parmesan cheese and fresh parsley. Serve with ketchup, aioli, or your favorite dip!

Notes

  1. For Extra Crispiness: Soak cut potatoes in cold water for 20 minutes, then pat dry before seasoning.
  2. Spice Variations: Add cayenne pepper or smoked paprika for heat/smokiness.
  3. Air Fryer Option: Cook at 380°F (190°C) for 15–18 minutes, shaking halfway.