Description
Crispy and flavorful baked potato wedges seasoned with paprika, oregano, garlic, and onion powders. These wedges are parboiled for perfect tenderness, then oven-baked until golden and crispy on the outside. Finished with a quick broil for extra crunch, they make a delicious side or snack for any meal.
Ingredients
Scale
Potatoes
- 1 pound waxy potatoes (scrubbed and cut into wedges)
Seasonings
- 1/2 teaspoon salt (or more if your salt isn’t strong)
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Oil
- 2 tablespoons oil
Instructions
- Parboil the potatoes: Place the cut potatoes into a large pot and cover them with cold water. Bring to a boil, salt the water, then reduce the heat to a simmer. Cook the potatoes for 5-10 minutes, or until just tender, depending on the size of your wedges.
- Steam off the potatoes: Once tender, drain the potatoes well. Return them to the pot and place it on the lowest heat. Gently shake the pan to prevent sticking and allow excess water to evaporate for about 10-20 seconds. Remove from heat.
- Preheat the pan: Place a dark-colored baking pan in the oven and preheat to 425°F (220°C) so the pan and oven heat simultaneously while you season the potatoes.
- Season the potatoes: Add salt, paprika, oregano, garlic powder, onion powder, black pepper, and oil to the potatoes in the pot. Cover with the lid and shake vigorously until the wedges are evenly coated and have a rough, scraggly surface without turning mushy.
- Spread in the prepared pan: Carefully remove the hot baking pan from the oven. Spread the seasoned potato wedges in a single layer to ensure even baking and crispiness.
- Bake the potatoes: Bake the wedges in the oven for 15-20 minutes until crispy on the bottom. Finish by placing them under the broiler for 3-5 minutes, watching closely to avoid burning. Serve immediately for best texture and flavor.
Notes
- Using waxy potatoes like Yukon Gold or Red potatoes helps maintain shape and texture.
- Adjust salt quantity based on your salt’s strength and personal preference.
- Broiling at the end adds an extra crispy finish, so keep a close eye during this step.
- Serve wedges immediately as they tend to soften once cooled.
