Ingredients

• Russet Potatoes (2 lbs): The high starch content in Russet potatoes makes them ideal for achieving that fluffy interior and crispy exterior we crave in wedges. Their oblong shape is also perfect for cutting into uniform wedges.
• Olive Oil (4 tablespoons): A good quality olive oil is essential for both flavor and crispiness. It helps to coat the potatoes evenly, promoting browning and preventing them from drying out.
• Cornstarch (1 tablespoon): This is the secret weapon for extra crispy wedges! Cornstarch creates a light coating that absorbs moisture and helps the potatoes become incredibly crunchy in the oven.
• Paprika (1 teaspoon): Adds a touch of smoky sweetness and beautiful color to the wedges. You can use sweet paprika for a milder flavor or smoked paprika for a deeper, more intense taste.
• Garlic Powder (1 teaspoon): Infuses the wedges with a savory garlic aroma that is simply irresistible. Garlic powder provides a consistent and even garlic flavor throughout the wedges.
• Onion Powder (1 teaspoon): Complements the garlic powder and adds another layer of savory depth. Onion powder enhances the overall umami flavor profile of the seasoning blend.
• Dried Oregano (1 teaspoon): Brings a subtle herbaceous note that pairs wonderfully with potatoes. Oregano adds a touch of Mediterranean flair to the wedges.
• Salt (1.5 teaspoons): Essential for seasoning and drawing out moisture from the potatoes, which contributes to crispiness. Use kosher salt for even seasoning or sea salt for a slightly coarser texture.
• Black Pepper 1/2 teaspoon): Adds a touch of spice and enhances the overall flavor of the wedges. Freshly ground black pepper is always recommended for the best aroma and taste.
• Optional: Fresh Parsley (for garnish): Freshly chopped parsley adds a vibrant green color and a fresh, herbaceous finish. It’s a lovely way to garnish the wedges before serving.

Instructions

1. Preheat Your Oven and Prepare a Baking Sheet: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving crispy wedges. While the oven is heating, prepare a large baking sheet by lining it with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. Alternatively, you can lightly grease the baking sheet with olive oil if you don’t have parchment paper.
2. Wash and Prepare the Potatoes: Thoroughly wash the russet potatoes under cold running water to remove any dirt or debris. There’s no need to peel the potatoes for wedges – the skin adds flavor, texture, and nutrients. Pat the potatoes completely dry with a clean kitchen towel or paper towels. Excess moisture is the enemy of crispiness, so ensuring the potatoes are dry is a key step.
3. Cut the Potatoes into Wedges: Now it’s time to cut the potatoes into wedges. Place a potato lengthwise on a cutting board. Using a sharp chef’s knife, cut the potato in half lengthwise. Place each half cut-side down and cut lengthwise again to create quarters. Finally, cut each quarter lengthwise one more time to create wedge shapes. Aim for wedges that are roughly uniform in size to ensure they cook evenly. Don’t worry about perfection; slightly varying sizes can actually add to the rustic charm of homemade wedges.
4. Soak the Potato Wedges (Optional but Recommended): For extra crispy wedges, consider soaking them in cold water. Place the cut potato wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or even up to an hour. Soaking helps to remove excess starch from the potatoes, which is a key factor in achieving ultimate crispiness. If you’re short on time, you can skip this step, but soaking will definitely enhance the texture. After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels. Again, dryness is essential for crispiness.
5. Toss with Olive Oil and Seasoning: In a large bowl, combine the dried potato wedges, olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper (and cayenne pepper if using). Use your hands or a large spoon to toss everything together until the wedges are evenly coated with the oil and seasoning mixture. Make sure every wedge is nicely coated for maximum flavor and crispiness. The cornstarch should be lightly dusted over all the wedges.
6. Arrange Wedges on the Baking Sheet: Spread the seasoned potato wedges in a single layer on the prepared baking sheet. It’s crucial to avoid overcrowding the baking sheet. Overcrowding will cause the wedges to steam rather than bake, resulting in soggy wedges. If necessary, use two baking sheets to ensure the wedges are spaced apart. Arrange them cut-side down for optimal browning and crispiness on the bottom.
7. Bake in the Preheat Oven: Place the baking sheet(s) in the preheated oven and bake for 25-30 minutes. After 25 minutes, check the wedges for doneness. They should be starting to turn golden brown and crispy around the edges.
8. Flip and Continue Baking: Carefully flip each potato wedge using tongs or a spatula. Flipping ensures even browning and crispiness on all sides. Return the baking sheet(s) to the oven and continue baking for another 15-20 minutes, or until the wedges are deeply golden brown, crispy on the outside, and tender on the inside. The exact baking time may vary slightly depending on your oven and the size of your wedges, so keep an eye on them.
9. Check for Doneness and Crispiness: To check if the wedges are done, pierce one with a fork. It should be tender on the inside and easily pierced. The exterior should be beautifully golden brown and crispy. If they are not crispy enough for your liking, you can broil them for the last 1-2 minutes, keeping a very close watch to prevent burning. Broiling can quickly add extra crispiness, but be careful as they can burn easily.
10. Rest and Serve: Once the potato wedges are perfectly crispy and golden brown, remove them from the oven. Let them rest on the baking sheet for a few minutes before serving. This allows them to crisp up even further and cool slightly, making them easier to handle serve immediately while they are hot and crispy. Serve with your favourite dipping sauces and enjoy