Potato Wedges
Crispy on the outside, soft on the inside, these potato wedges are seasoned to perfection and perfect as a snack or side dish. Easy to make, flavorful, and totally comforting.
Ingredients
Potato Wedges Ingredients
- 4 large potatoes Russet or Yukon Gold are perfect
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp chili flakes optional, for a little kick
Optional Decorations
- Fresh parsley chopped
- Grated Parmesan or your favorite halal cheese
- Dips: ketchup garlic mayo, or spicy sriracha sauce
Instructions
Prep Your Potatoes
- Wash and scrub the potatoes. Leave the skin on for extra texture. Cut each potato in half lengthwise, then into thick wedges. I swear, slicing these is oddly satisfying — and bonus, no fancy tools needed.
Season the Wedges
- In a big bowl, toss the wedges with olive oil, paprika, garlic powder, onion powder, salt, pepper, and chili flakes if you like. Make sure each wedge is coated evenly — we want flavor in every bite.
Arrange & Bake
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper and spread the wedges in a single layer. Give them space! Crowding = soggy edges, and nobody wants that.
Bake to Crispy Perfection
- Bake for 25–30 minutes, flipping halfway through. They should be golden, crispy, and smell like absolute heaven. If you like them extra crisp, leave them for an extra 5 minutes, but keep an eye — we don’t want burnt edges.
Serve & Enjoy
- Serve hot with a sprinkle of fresh parsley, a dash of Parmesan, and your favorite dip on the side. Take a bite and savor that crunch followed by soft, fluffy potato inside. Cue the happy dance — yes girl, yes you did.
Notes
- For extra crispiness, soak cut potatoes in cold water for 30 minutes before baking.
- Use olive oil or avocado oil for healthier, crispy results.
- Adjust spices according to taste — chili flakes for heat, paprika for smokiness.
- Can be baked or air-fried depending on your preference.
- Serve with dips like garlic mayo, ketchup, or spicy sriracha for maximum flavor.