Crispy Baked Potato Wedges with Paprika
Thick-cut baby yellow potatoes seasoned with paprika, garlic, and parsley and roasted at 445°F until golden. A crispy, flavor-packed side dish you'll find yourself making on repeat.
Equipment
- cutting board + knife
- large mixing bowl
- large baking sheet (13x18) + parchment paper
Ingredients
- 1 lb baby yellow potatoes (sub with Yukon golds)
- 1 ½ tablespoon avocado oil
- ½ heaping teaspoon salt (pink Himalyan or sea salt)
- ½ teaspoon EACH of paprika, dried parsley, and garlic granules
- ¼ teaspoon black pepper
Top with a sprinkle of
- Maldon sea salt flakes
- fresh chopped parsley
Instructions
- Preheat the oven to 445℉ and line a large baking sheet with unbleached parchment paper
- Rinse the potatoes and dry well. Slice each potato in half lengthwise, then cut each half in half again. If the wedges are still too thick, cut once more.
- Add the wedges to a large mixing bowl and toss with avocado oil. Add the paprika, garlic granules, dried parsley, salt, and black pepper and toss again until evenly coated.
- Spread the wedges on the baking sheet, ensuring the potatoes aren't overlapping. This helps achieve a crisp exterior. Bake for 30 minutes or until golden brown and crispy. Start checking around the last 5 minutes for your preferred crispiness (you may need less or additional time depending on your oven).
- Once done, taste a wedge and add more seasonings if needed. I love to sprinkle with sea salt flakes and fresh chopped parsley. Serve as is or with your favorite dipping sauce.
Notes
Store leftover potato wedges in an airtight container in the fridge for up to 3-5 days. To reheat, lightly grease a warm skillet and sear for 5-7 minutes until warm and crispy.