Roasted potato wedges

5 from 1 vote

Prep Time10

Cook Time30

Total Time40

Servings: servings

Preheat the oven to 425°F / 220°C / Gas Mark 7 (if you have a convection/fan oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
Line baking sheet with parchment paper.
Wash potatoes, clean thoroughly with a brush.
Cut potatoes into wedges: place the potato on its side and slice it in half lengthwise, then place the cut side of the potato down on the cutting board and cut it into 2, 3, or 4 parts, depending on the size of the potato (see photos for reference). You should get 4 wedges from small potatoes, 6 wedges from medium potatoes, and 8 wedges from large potatoes. Add potatoes to a large bowl.
For spicy potatoes: combine olive oil with garlic powder, paprika, oregano, chili powder, salt, and black pepper. Toss potatoes with olive oil and spices until evenly coated.
For parmesan potatoes: combine olive oil with garlic powder, parsley, lemon zest, salt, and pepper. Toss potatoes with olive oil, spices, and parmesan cheese until evenly coated (leftover cheese in the bowl should be applied on the side of the wedge that will be facing baking sheet, otherwise it will slide off of the potatoes while roasting and burn on the baking sheet).
Lay the potato wedges spaced out on a baking tray with the cut-side down (without overcrowding them).
Roast for 30 minutes or until golden and crunchy. The baking time may vary depending on the oven. Keep an eye on the potatoes for the last 5 minutes, making sure they are not burning.
Enjoy!

I tested all types of potatoes with this recipe and we liked waxy potatoes (white, red, fingerling, new potatoes) or all-purpose potatoes (yukon gold) best. They are super crunchy and have nice firm flesh. If you prefer fluffy/plushy insides and crispy outsides, choose mealy potatoes (like russets, Idaho). Both potato types will be crunchy on the outside.
I prefer skin-on potatoes. If you don't like potato skins, peel your potatoes.
Don't add more parmesan cheese as it will slide off of the potatoes and burn on the baking sheet. You could add a little bit more cheese under the potatoes - be sure to add it on the side that is facing the baking sheet which will create a crusty bottom.
The spicy potatoes are not overly spicy. If you'd like them really spicy add more chili powder or cayenne pepper to the spice mix.
You can bake two pans of potatoes simultaneously if you have a convection/fan-assisted oven, but reduce the temperature by about 20°C. They will be ready after about 25 minutes, they are burning more quickly than those baked without the fan setting.
Calories = 1 serving of spicy potatoes (1/4 of the recipe) = 288 kcal. 1 serving of parmesan potatoes (1/4 of the recipe) = 317 kcal. This is only an estimate!

Calories: 288kcal