Oven Baked Potato Wedges

There is nothing better than the delicious taste for crispy baked new potatoes during the cold months. This recipe is sure satisfy your craving for comfort.
Dish Type: Lifestyle: dairy free, gluten free, nut free, vegan, vegetarian

Prep Time
5 minutes

Cook Time
30-35 minutes


4 russet potatoes
1/4 cup extra virgin olive oil
1/4 tsp sea salt or kosher salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
2 tbsp chopped fresh herb of your choice (rosemary, basil, oregano)


Wash and cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.


Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels. (The ice helps to remove some starch and keeps the skins crispy when baking)


Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/4 tsp paprika and 1/4 tsp black pepper into a large container with a lid or a mixing bowl.  Add potatoes and shake them together. Next add 1/4 cup of olive oil to the bag and toss until potatoes are coated.


Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.


Toss potato wedges in the mixing bowl with your favorite fresh herb. Enjoy!