The BEST Crispy Potato Wedges
These are - hands down - the best Crispy Potato Wedges around! These homemade potato wedges are crispy on the outside and fluffy on the inside
Preheat oven to 400 F.
Bring a pot with water to boil.
Meanwhile, wash, peel and slice the potatoes in half and then cut each half into 4 wedges (or more depending on the size of your potatoes.
Rinse the potatoes and add them to the boiling water. Parboil the potatoes. Time 5 minutes of cooking time and drain the potatoes from the hot water using a colander. Pour in to drain carefully so you don't break the potatoes.
Transfer the potatoes back to a large dish or bowl and add in the seasonings and olive oil. Toss together the wedges to coat well.
Line them on a sheet pan lined with parchment paper leaving some space between each piece. Sprinkle the parmesan cheese on the potatoes.
Bake in the preheated oven for 30 minutes or until golden brown and crispy on the outside.
Remove from the oven and let the potatoes cool down for a few minutes, then transfer to a serving dish. Garnish with some fresh chopped parsley or grated parmesan cheese.
- Use a preheated oven.
- Slice the potatoes roughly the same size, so they cut evenly.
- Be sure to pat the potatoes dry before adding seasoning.
- Use a baking sheet lined with parchment paper, for easy removal and cleanup.
- For a spicy kick, add some chili flakes to the wedges in the final few minutes of baking.
- Garnish with fresh parsley.
Calories: 357kcal | Carbohydrates: 56g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 801mg | Potassium: 1275mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1311IU | Vitamin C: 16mg | Calcium: 199mg | Iron: 3mg