Crispy Oven Roasted Potato Wedges
These crispy oven roasted potato wedges are briefly parboiled, coated with garlic, rosemary, thyme, and smoky spices, then baked until deeply golden outside and soft and fluffy in the center.
Ingredients
For the potatoes:
- 2 lb (1 kg) medium potatoes
- 4 cups (1 liter) water
- 1 teaspoon salt
- 1/2 teaspoon baking soda
For the seasoned oil:
- 5 tablespoons olive oil or neutral cooking oil
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 3 garlic cloves minced
Optional garnish:
- Fresh rosemary
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Peel the potatoes and cut them into evenly sized wedges, about 1 1/2 inches thick at the widest part.
- Bring 1 liter of water to a boil in a large pot. Stir in 1 teaspoon salt and the baking soda.
- Add the potato wedges. Once the water returns to a boil, cook them for about 3 minutes. The potatoes should remain firm, with only the outer surface beginning to soften.
- Drain the potatoes well and leave them in the warm pot for about 2 minutes so the excess steam can escape. Gently pat each wedge dry with paper towels.
- In a large bowl, combine the oil, salt, thyme, rosemary, smoked paprika, turmeric, black pepper, and minced garlic.
- Dip and turn each potato wedge in the seasoned oil until lightly and evenly coated on all sides.
- Arrange the wedges in a single layer on the prepared baking sheet, leaving a little space between each piece.
- Roast for 20 minutes without moving the wedges. Turn each one over, rotate the baking sheet from front to back, and continue roasting for another 20 to 25 minutes, until deeply golden and crisp outside and soft inside.
- Remove any garlic pieces that have become too dark, garnish with fresh rosemary if desired, and serve while hot.
Notes
- Russet potatoes are a great choice for a fluffy center and crisp exterior. Yukon Gold potatoes also work, but the centers will be slightly creamier.
- Keep the parboil to about 3 minutes so the wedges hold their shape.
- Drying the potatoes thoroughly helps the seasoned oil cling and improves browning.
- Leave space between the wedges so they roast instead of steaming.
- Small pieces of fresh garlic may brown faster than the potatoes. Any pieces that become too dark can easily be removed before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 400°F (200°C) for 8 to 12 minutes.
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