Crispy Baked Potato Wedges (Printable Version)
# What You'll Need:
→ Potatoes
01 -
4 large russet potatoes, scrubbed
→ Seasonings and Coating
02 -
60 g grated parmesan cheese
03 -
2 tablespoons cornstarch
04 -
1 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika or smoked paprika
08 -
0.5 teaspoon chili powder
09 -
3 tablespoons cooking oil (such as olive oil, vegetable oil, or avocado oil)
→ Aromatics and Herbs
10 -
3 garlic cloves, minced
11 -
2 tablespoons assorted fresh chopped herbs (such as parsley, rosemary, thyme, or cilantro)
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Line two baking trays with parchment paper.
02 -
Wash and scrub the potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into quarters, and slice each quarter into wedges at an angle. Place the wedges in a large mixing bowl.
03 -
In a separate bowl, combine grated parmesan, cornstarch, salt, black pepper, onion powder, paprika, and chili powder.
04 -
Add cooking oil and minced garlic to the potato wedges. Toss to evenly coat all pieces.
05 -
Sprinkle the parmesan-spice mixture and chopped herbs over the oiled potato wedges. Toss again until each wedge is well coated.
06 -
Arrange the coated potato wedges on the prepared baking trays in a single layer, ensuring they do not touch. Bake for 15 minutes at 200°C.
07 -
Reduce oven temperature to 190°C and bake for an additional 40 minutes, or until the wedges are golden and crisp.
08 -
Remove trays from the oven. Serve baked potato wedges hot with preferred toppings or dipping sauces.
# Helpful Notes:
01 -
For extra crispiness, soak potato wedges in cold water for 45 minutes after cutting, then dry thoroughly before seasoning.
02 -
Give space between wedges on the baking tray to prevent steaming and ensure a crisp exterior.
03 -
Use a blend of your favorite fresh herbs for varied flavor depth.