Next, toss those lovely potato wedges into a large mixing bowl. Drizzle the olive oil over them and sprinkle with garlic powder, paprika, onion powder, salt, and pepper. This is where the magic happens—giving your wedges a good toss to ensure they’re well-coated will make all the difference when it comes to flavor! Spread them out on your baking sheet in a single layer, giving them room to breathe and achieve that perfect crisp.
Bake them in the preheated oven for about 30 to 35 minutes, flipping them halfway through. As they roast, my kitchen starts to smell utterly divine, and I can hardly wait to dig in. You’ll know they’re done when they’re golden brown and crispy. For an extra touch of love, feel free to sprinkle some fresh herbs on top before serving.
Pro Tips for Best Results
I tested this recipe three ways, and my favorite method is to soak the potato wedges in cold water for about 30 minutes before cooking. This helps remove some of the starch and makes them even crispier. Plus, drying them thoroughly while prepping is key!
If you have a convection oven, use that setting if you can. The circulating air helps the wedges crisp up beautifully without needing to flip them as often. Trust me, it makes all the difference in achieving that golden finish!
Finally, don’t skimp on the spices! If you love a little heat, consider adding cayenne pepper or chili powder to the mix. I always play around with the seasoning because every time I make these, I want to try something new!
Common Mistakes to Avoid
One mistake I see often is overcrowding the baking sheet. If your wedges are piled up on top of each other, they’ll steam instead of roast, making them soggy instead of crispy. Make sure to keep them in a single layer. (See the next page below to continue…)
Another thing to watch out for is not embracing the oil! I used to hesitate on the amount I’d drizzle on the wedges, but not using enough can lead to bland, dry potatoes. Make sure every wedge is coated!
Finally, don’t rush the cooking time. I’ve learned the hard way that removing them too early results in that disappointing, undercooked texture. Hold out until they’re delightfully browned—it’s worth the wait!