Ingredients
Scale
- 4 large Russet Potatoes
- 4 tablespoons Olive Oil
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black Pepper
- Fresh Parsley (to garnish)
- Cayenne Pepper (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the Russet potatoes thoroughly. Cut them into thick wedges.
- Soak the potato wedges in cold water for at least 30 minutes to remove excess starch.
- Drain the soaked wedges and pat them dry with a clean towel.
- In a large bowl, combine the dry ingredients: cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Drizzle the olive oil over the potato wedges and toss to coat them evenly.
- Sprinkle the seasoning mixture over the potato wedges and toss until all wedges are well-coated.
- Spread the wedges in a single layer on a baking sheet lined with parchment paper.
- Bake the wedges at 425°F (220°C) for 25-30 minutes, flipping them halfway through.
- Once cooked, remove from the oven, garnish with fresh parsley, and serve hot.
Notes
For extreme crispiness, do not crowd the baking sheet and make sure to dry the wedges thoroughly before seasoning.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy potato wedges, side dish, vegan recipe, baked potatoes, easy recipes