Looking for a healthier alternative to french fries that doesn't skimp on flavor and texture? Look no further than these crispy, fluffy baked Potato Wedges! These potatoes are the epitome of perfection, with a crisp exterior and soft, pillowy interior that is completely irresistible. Best of all, they're a budget-friendly and filling side dish that can be paired with just about anything. So skip the deep fryer and whip up a batch of these spuds for your next meal!
PREP: Preheat the oven to 425°F. Grab out a large sheet pan and lightly grease with non-stick cooking spray. Peel, wash, and completely dry the potatoes. Cut the potatoes in half lengthwise, then cut each half into 4 wedges (so you get 8 pieces from each potato). (If your potato is small/medium, cut it into 6 wedges.) Make sure wedges are about the same thickness and size for even roasting.
TOSS: Place potatoes in a large bowl (not on the sheet pan!) and drizzle with oil. Toss. Add seasonings on top and toss well again (I like to use my hands!) until potatoes are nicely and evenly coated. Add wedges to prepared sheet pan and space them out so they have plenty of room (See Note 2). Place cut side down (facing the pan).
BAKE: Bake in fully preheated oven for 15 minutes. Remove from the oven and flip, then return for another 15 minutes (See Note 3). If the wedges aren't crispy/tender enough, flip them again and roast for an additional 5-10 minutes.
ENJOY: Grate Parmesan cheese right on top of the hot wedges and sprinkle on chopped parsley before serving. Serve with ketchup or our fave fry sauce and enjoy!
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Notes
Note 1: Parmesan cheese: We like to use a block of Parmesan cheese and grate it right over the wedges with a microplane. This gives the cheese the best possible texture and it melts perfectly over the hot potatoes. Note 2: Give 'em space!: The more space the Potato Wedges have, the better they roast. If the potatoes are overlapping on a sheet pan they end up steaming instead of roasting. If they steam, they’ll taste soggy instead of deliciously caramelized. (Crowded potatoes will also take longer to roast).Note 3: Flipping the potatoes: If the potatoes stick to the pan, that means they're not ready to flip. When they're ready, they'll release easily from pan. If potatoes stick, give them a few more minutes to reach the proper degree of doneness.