Counter 13 · Sides & Sauces
Sheet-Pan Seasoned Potato Wedges
Skin-on russet wedges tossed in olive oil, garlic powder, smoked paprika and dried oregano, roasted on parchment until crisp-edged. A hands-off oven side for burger night or baked wings.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Easy
Wedges are the practical choice when the fryer stays in the cupboard. Leaving the skin on gives them structure, and a 15-minute soak in hot tap water rinses off surface starch so the cut faces brown instead of sticking. Give every wedge breathing room on the pan, since crowding traps steam and leaves them soft. They suit anything from the grill or flat-top, especially cheeseburgers, chicken wings and oven-baked drumsticks. Leftovers crisp back up in a 425 F oven in about eight minutes.
Method
-
Heat the oven to 425 F with a rack in the lower-middle position, and line a large rimmed sheet pan with parchment.
-
Cut each potato lengthwise into 8 wedges. Soak them in hot tap water for 15 minutes, drain and dry thoroughly with a towel.
-
Stir the paprika, garlic powder, oregano, onion powder, salt and pepper together in a small bowl. Toss the wedges with the oil first, then the spice mix, until evenly speckled.
-
Lay the wedges on the pan with a cut side down and a little space around each one.
-
Roast for 20 minutes, flip each wedge to the other cut side and roast 12 to 15 minutes more, until golden with crackly edges.
-
Let them sit on the pan for 3 minutes so the crust firms up, then serve hot.
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