Homemade Potato Wedges
An easy weeknight side dish that everyone will love. This tried-and-true Homemade Potato Wedges recipe yields crispy, perfectly seasoned potato wedges every time.
Ingredients
- 2 pounds russet potatoes scrubbed clean
- 4 tablespoons olive oil or any neutral tasting oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- to taste pepper
- ¼ teaspoon chipotle powder or cayenne pepper powder
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Cut the potatoes into ½-inch thick wedges. Place in a large bowl and cover with cold water. Set aside for 30 minutes.
- Preheat an oven to 450°F and line a baking sheet with parchment paper.
- Drain the water off of the potatoes and pat them dry. Dry the bowl and add the potatoes back to the bowl. Add the oil and seasonings to the bowl, toss to fully coat.
- Spread the potatoes out in a single layer on the prepared baking sheet. Bake for 20 minutes, flip each wedge and place back in the oven for an additional 10-15 minutes.
- The potatoes are done when they can easily be pierced with a fork and are crispy on the outside. Enjoy!
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