Crispy Baked Potato Wedges (Print Version)
Golden baked potato wedges with parmesan and parsley, served hot for snacking or as a side dish.
# Ingredients:
→ Potatoes
01 -
4 medium russet potatoes (approximately 700–900 grams), scrubbed and rinsed
→ Seasonings and Coating
02 -
60 millilitres extra virgin olive oil
03 -
0.5 teaspoon fine sea salt or kosher salt
04 -
0.5 teaspoon paprika
05 -
0.25 teaspoon ground black pepper
06 -
0.25 teaspoon garlic powder
→ Topping
07 -
30 grams parmesan cheese, finely grated
08 -
2 tablespoons fresh parsley, finely chopped
# Instructions:
01 -
Preheat oven to 230°C. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
02 -
Slice potatoes lengthwise in half, then cut each half into 4 to 5 wedges, each approximately 1.25 cm thick. Transfer wedges into a large bowl of cold water with about 480 ml of ice cubes. Soak for 30 minutes to remove excess starch.
03 -
Drain the potatoes thoroughly and pat them completely dry with a tea towel or paper towels. Transfer to a large dry mixing bowl.
04 -
Toss the potato wedges with salt, paprika, black pepper, and garlic powder until evenly coated. Drizzle with olive oil and toss again to ensure all wedges are covered.
05 -
Place the seasoned potatoes in a single layer on the prepared baking sheet, ensuring cut sides are facing down. Bake for 20 minutes.
06 -
Using tongs, turn each wedge, then continue to bake for an additional 12 to 15 minutes, or until golden brown, crisp outside, and tender inside.
07 -
While potatoes are still hot, transfer to a mixing bowl. Sprinkle with grated parmesan and chopped parsley; toss to combine. Serve immediately with your preferred dipping sauce.
# Notes:
01 -
Soaking potato wedges in ice water removes excess starch, resulting in a crisper exterior.