Potato Wedges
Potato
Ingredients:
- 4 medium russet potatoes (about 900g / 2 lbs), scrubbed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- Fresh parsley, chopped (for garnish, optional)
Equipments:
- Large baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Chef’s knife and cutting board
- Tongs
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Preheat the Oven
Preheat your oven to 220°C (425°F). Place a large baking sheet inside while the oven heats up — a hot pan is the secret to crispy bottoms. - Cut the Potatoes
Scrub the potatoes clean but leave the skins on — they add flavor and crispiness. Cut each potato in half lengthwise, then cut each half into 3–4 wedges, aiming for even thickness (about 1.5 cm / ½ inch at the thickest point) so they cook at the same rate. - Season the Wedges
Add the wedges to a large mixing bowl. Drizzle over the olive oil and toss to coat evenly. Sprinkle over the garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne if using. Toss again until every wedge is well coated. - Arrange on the Pan
Carefully remove the hot baking sheet from the oven. Arrange the wedges cut-side down in a single layer, making sure they are not touching. Crowding the pan causes steaming, not roasting — use two pans if needed. - Roast Until Golden
Roast for 20 minutes, then flip each wedge to the other cut side using tongs. Return to the oven for another 12–15 minutes until deep golden, crispy on the edges, and tender in the center. If you want extra crispiness, switch to broil for the last 2–3 minutes — watch closely. - Garnish and Serve
Transfer to a serving plate or board. Scatter with fresh parsley if using. Serve immediately with your dipping sauce of choice — ketchup, aioli, or chili oil.
Notes:
Russet potatoes are the best choice here — their high starch content makes the inside fluffy and the outside crispy. Yukon Gold potatoes also work well and have a naturally buttery flavor, though they won’t get quite as crispy. Avoid waxy potatoes like red or fingerling — they tend to stay dense and don’t crisp up the same way.
Leaving the skin on is non-negotiable for flavor and texture. Just scrub them well. The key to truly crispy wedges is twofold: a preheated pan so the potatoes sear immediately on contact, and a single layer with no overlapping so moisture escapes.
Tips:
For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before seasoning, then pat completely dry. This removes excess surface starch and dramatically improves crispiness. Do not skip drying them — wet potatoes steam instead of roast. Cut your wedges to an even thickness so they all finish at the same time — thinner wedges will burn before thicker ones are cooked through.
Storage:
Best served fresh from the oven. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or air fryer at 200°C (400°F) for 8–10 minutes to restore crispiness. Do not microwave — they will go soggy. Freeze after par-roasting for 20 minutes, cool completely, freeze on a tray, then transfer to a bag. Finish from frozen at 220°C (425°F) for 20–25 minutes.
Swaps:
Swap smoked paprika for regular paprika or sweet paprika for a milder flavor. Replace dried oregano with rosemary, thyme, or Italian seasoning. Add 2 tbsp nutritional yeast to the spice mix for a savory, cheesy coating. For a lemon herb version, toss with lemon zest and fresh thyme after roasting. Serve with homemade vegan ketchup, chili oil, or a tahini dipping sauce.
Potato Wedges
Ingredients:
- 4 medium russet potatoes (about 900g / 2 lbs), scrubbed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
- Fresh parsley, chopped (for garnish, optional)
Equipments:
- Large baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Chef’s knife and cutting board
- Tongs
Features:
Instructions:
- Preheat the Oven
Preheat your oven to 220°C (425°F). Place a large baking sheet inside while the oven heats up — a hot pan is the secret to crispy bottoms. - Cut the Potatoes
Scrub the potatoes clean but leave the skins on — they add flavor and crispiness. Cut each potato in half lengthwise, then cut each half into 3–4 wedges, aiming for even thickness (about 1.5 cm / ½ inch at the thickest point) so they cook at the same rate. - Season the Wedges
Add the wedges to a large mixing bowl. Drizzle over the olive oil and toss to coat evenly. Sprinkle over the garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne if using. Toss again until every wedge is well coated. - Arrange on the Pan
Carefully remove the hot baking sheet from the oven. Arrange the wedges cut-side down in a single layer, making sure they are not touching. Crowding the pan causes steaming, not roasting — use two pans if needed. - Roast Until Golden
Roast for 20 minutes, then flip each wedge to the other cut side using tongs. Return to the oven for another 12–15 minutes until deep golden, crispy on the edges, and tender in the center. If you want extra crispiness, switch to broil for the last 2–3 minutes — watch closely. - Garnish and Serve
Transfer to a serving plate or board. Scatter with fresh parsley if using. Serve immediately with your dipping sauce of choice — ketchup, aioli, or chili oil.
