Potato Wedges
Crispy on the outside and fluffy on the inside, these oven-baked potato wedges are one of our favorite side dishes to serve with homemade hamburgers.
These potato wedges are the perfect combination of crispy French fries on the outside and soft baked potato on the inside.
Roasting the potato wedges in the oven until golden brown, creates an incredible side dish.
Ingredients
- 4 Large Russet Potatoes
- 2 tablespoons of Extra-Virgin Olive Oil
- 1 teaspoon of Sea Salt
- 1 teaspoon of Smoked Paprika
- 0.5 Teaspoon of Black Pepper
Directions
- Preheat the oven to 425°F.
- Wash the potatoes thoroughly and leave the skins on.
- Slice each potato in half lengthwise, then cut each half into four wedges.
- Place the potato wedges in a large bowl.
- Add the olive oil, salt, smoked paprika, and black pepper. Toss until the wedges are evenly coated.
- Arrange the wedges on a baking sheet, leaving a little space between each wedge.
- Bake for 25 minutes.
- Flip the wedges and bake for an additional 20 minutes, until golden brown and tender.
Tips
- For the crispiest wedges, use Russet potatoes.
- Avoid overcrowding the baking sheet. Use two baking sheets if necessary, especially if doubling the recipe.
- Using a 5-pound bag of Russet potatoes requires using two baking sheets.
- Serve with ketchup or BBQ sauce.