Crispy Oven Baked Potato Wedges
Enjoy perfectly seasoned, crispy-on-the-outside, tender-on-the-inside potato wedges baked to perfection! These wedges are coated with a flavorful blend of garlic, paprika, onion powder, and aromatic herbs, making them the ultimate side dish or snack.
Ingredients
- 1 kg potatoes peeled & cut into wedges
- 3 tbsp cooking oil
- 2 tsp garlic powder
- 2 tsp paprika powder
- 1 tsp onion powder
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried basil
- 2 tsp dried oregano
- Sea salt & black pepper to taste
- Chopped cilantro, for garnish
Instructions
- Preheat your oven to 200°C and line a baking tray with a silicon baking mat or parchment paper to prevent sticking.
- Place the peeled potato wedges in a large pot (sufuria). Cover them with water and bring to a boil. Let them cook for about 8-10 minutes until they are just tender but not overly soft. You don’t want them to become mushy.
- Drain the water and toss the potato wedges in cooking oil, ensuring they are evenly coated. Add all the herbs and spices—garlic powder, paprika, onion powder, rosemary, thyme, basil, and oregano—then mix well.
- Spread the seasoned potato wedges evenly on the prepared baking tray. Bake for about 20-30 minutes until they start to brown.
- Toss the wedges gently to ensure even crispiness, then bake for another 10-20 minutes until they achieve a golden-brown, crispy texture.
- Remove from the oven, season with sea salt and black pepper to taste, and serve immediately. You can garnish with chopped cilantro.
Notes
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