Crispy Herb Roasted Potato Wedges

Crispy Herb Roasted Potato Wedges

🥔 Ingredients (serves 3–4)

• 4 large russet or Yukon Gold potatoes

• 3–4 tbsp olive oil

• 1 tsp salt (plus flaky sea salt for finishing)

• ½ tsp black pepper

• 1 tsp paprika (smoked if you have it)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried thyme or rosemary

• 1–2 tbsp fresh parsley, finely chopped (optional)

• Optional: ¼ tsp chili flakes or cayenne for heat

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🔪 Prep the Potatoes

1. Preheat oven to 425°F / 220°C
   (High heat is key for crispiness.)

2. Wash potatoes well. You can peel them, but keeping the skin adds texture.

3. Cut each potato lengthwise into wedges:

   • Cut in half

   • Cut each half into 3–4 wedges

4. Place wedges in a bowl of cold water and soak 20–30 minutes
   👉 This removes excess starch = crispier potatoes.

5. Drain and dry very thoroughly with a clean towel (important!).

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🧂 Seasoning

1. In a large bowl, toss potatoes with:

   • Olive oil

   • Salt

   • Pepper

   • Paprika

   • Garlic powder

   • Onion powder

   • Dried herbs

2. Toss until every wedge is evenly coated.

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🔥 Roasting

1. Line a baking sheet with parchment or lightly oil it.

2. Arrange wedges cut-side down, spaced apart (crowding = soggy).

3. Roast for 25 minutes.

4. Flip wedges and roast another 15–20 minutes, until:

   • Deep golden brown

   • Crisp edges

   • Tender inside

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✨ Finish Like the Photo

• Sprinkle with flaky sea salt

• Add fresh parsley

• Optional drizzle of olive oil or melted butter

• Serve hot

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🔥 Pro Tips for Extra Crispiness

• Use metal baking sheet, not glass

• Don’t skip drying the potatoes

• For ultra-crisp: sprinkle ½ tsp cornstarch before roasting

• Broil for 2–3 minutes at the end if needed (watch closely!)

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🍽 Flavor Variations

• Garlic Parmesan: Toss with grated parmesan right after baking

• Spicy Cajun: Swap spices for Cajun seasoning

• Lemon Herb: Finish with lemon zest + juice

• Truffle Style: Truffle oil + parmesan + parsley