The Ultimate Crispy Seasoned Roasted Potato Wedges
Foolproof, crispy oven baked potato wedges with a savory garlic paprika seasoning. This easy recipe includes the secret soaking step for perfect results every time. The best healthy alternative to fries!
Ingredients
- 6-8 medium Russet potatoes about 2.5 - 3 lbs, scrubbed
- 3 tablespoons olive oil
- 2 teaspoons seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Cut & Soak: Cut each potato in half lengthwise, then cut each half into 3-4 wedges. Place all wedges in a large bowl, cover with cold water, and soak for 30 minutes.
- Prep: Preheat oven to 450°F (232°C). Line a large, rimmed baking sheet with parchment paper.
- Dry: Drain the potatoes in a colander, then use kitchen towels to pat them completely dry.
- Season: Place dried wedges back in the dry bowl. Drizzle with olive oil. Sprinkle with seasoned salt, onion powder, garlic powder, and paprika. Toss until evenly coated.
- Roast: Arrange wedges on the prepared baking sheet in a single layer, leaving space between them. Place cut side down.
- Bake: Roast for 45-55 minutes, without stirring for the first 30 minutes, until golden brown, crispy, and fork tender.
- Serve: Let cool for 2 minutes on the sheet before serving hot.
Notes
Soaking the potatoes is the key to crispiness! For best results, don't skip it. All ovens vary, so check wedges at the 40 minute mark. Reheat leftovers in the oven or air fryer to maintain crisp texture.