Extra Crispy Potato Wedges
Extra crispy potato wedges are a delicious side dish or snack, perfectly crunchy on the outside and fluffy on the inside, making them a crowd-pleaser for any occasion.
Ingredients
Main Ingredients
- 4 large russet potatoes Choose russet potatoes for fluffiness.
- 3 tablespoons olive oil
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper Optional, for heat.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly, leaving the skin on.
- Cut each potato in half lengthwise, then slice each half into wedges.
- In a large bowl, mix olive oil, garlic powder, onion powder, paprika, oregano, salt, black pepper, and cayenne.
- Add the potato wedges to the bowl and toss until well-coated.
Baking
- Line a baking sheet with parchment paper and spread the wedges in a single layer, ensuring they don't touch.
- Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.
- Let the wedges cool for a few minutes before serving.
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Notes
For optimal crispiness, soak the cut wedges in cold water for 30 minutes, then pat dry before cooking. Avoid overcrowding the baking sheet.