Make crispy baked potato wedges with golden edges and fluffy centers. An easy, healthier side dish loved by all ages.

4 large russet potatoes (or Yukon gold)

3 tablespoons olive oil or avocado oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked or sweet paprika

1/2 teaspoon dried oregano or Italian seasoning

Salt and black pepper, to taste

Optional: chopped parsley, grated Parmesan, chili flakes for garnish

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Prep the potatoes: Wash and scrub well. Cut each potato into wedges (6–8 per potato).
Soak: Place wedges in cold water for 30 minutes to remove excess starch. Drain and pat completely dry.
Preheat oven: To 425°F (220°C). Place a baking sheet inside the oven to preheat as well.
Season: Toss dry wedges in a large bowl with oil, garlic powder, onion powder, paprika, oregano, salt, and pepper. Coat evenly.
Bake: Spread wedges on the hot baking sheet in a single layer, skin side down. Bake for 20 minutes, flip, then bake another 15–20 minutes until golden and crispy.
Garnish & serve: Sprinkle with fresh parsley, Parmesan, or chili flakes. Serve hot with your favorite dipping sauce.

Soaking is key: Removing starch helps with crispiness—don’t skip this step.

Dry thoroughly after soaking to prevent steaming in the oven.

Don’t overcrowd the tray—use two trays if needed for even cooking.

Flip halfway to ensure both sides brown evenly.

Use convection if your oven allows—it adds extra crisp.