Crispy Seasoned Oven Potato Wedges
Sides · Serves 4 · Prep 10 min · Cook 30 min · Total 40 min
Preheating the sheet pan gives the wedges a head start, so they come out crisp outside and fluffy inside. They're a side for burgers and chicken, or a dinner in a pinch with ketchup.
Ingredients
- 2 lb russet potatoes (about 4 medium), scrubbed
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried thyme or oregano
- 1/4 tsp black pepper
Steps
- Put a large rimmed sheet pan on the middle rack and heat the oven to 450°F.
- Cut each potato in half lengthwise, then cut each half into 4 wedges. Pat them dry with a towel.
- In a large bowl, toss the wedges with the oil, salt, garlic powder, paprika, onion powder, thyme and pepper until evenly coated.
- Carefully take out the hot pan and lay the wedges on it cut side down in a single layer. Roast for 15 minutes.
- Flip the wedges onto their other cut side and roast until deep golden and crisp, 12 to 15 minutes more. Sprinkle with a little more salt and serve hot.