1-Step 1: Preheat and Prepare Your Baking Sheet Start by preheating your oven to 400 degrees Fahrenheit. This temperature is crucial it’s hot enough to create that crispy exterior while allowing the inside to cook through completely. While the oven heats, line a large, rimmed baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze, plus it helps the wedges crisp up evenly on all sides.

2-Step 2: Cut Your Potatoes Into Even Wedges Take each scrubbed potato and cut it into 8 wedges. Here’s how: first, cut the potato in half lengthwise. Then cut each half lengthwise again, creating quarters. Finally, cut each quarter in half lengthwise, giving you 8 wedges per potato. The goal is uniform thickness and size so every wedge cooks at the same rate. Uneven pieces mean some will be overdone while others remain undercooked. Keeping the skin on is not only easier but adds nutritional value and helps the wedges hold their shape during baking. Plus, that crispy skin is one of the best parts!

3-Step 3: Soak the Wedges for Maximum Crispiness This step is the game-changer that separates mediocre wedges from truly crispy ones. Place your cut wedges in a large bowl and cover them with hot water. Let them soak for 10 minutes. The hot water helps remove excess surface starch that can prevent crisping and cause the wedges to stick together. After soaking, drain the water and pat the wedges completely dry using clean kitchen towels or paper towels. This step cannot be rushed wet potatoes will steam instead of roast, resulting in a soggy exterior. Take an extra minute to ensure every wedge is thoroughly dried.

4-Step 4: Season and Oil Your Wedges Transfer your dried wedges to the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle evenly with 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon fine sea salt, and freshly ground black pepper to taste. Now comes the fun part get your hands in there and toss everything together! Make sure every single wedge is coated evenly with oil and seasonings. This hands-on approach guarantees no bland spots and ensures that beautiful, even browning. Olive oil isn’t just for cooking olive oil offers proven health benefits that make it an excellent choice for roasting vegetables.

5-Step 5: Arrange for Optimal Roasting Once seasoned, arrange the wedges in a single layer on the baking sheet with a cut side facing down. This positioning allows the flat surface to make direct contact with the hot pan, creating that irresistible crispy bottom. If your wedges are crowded, use two baking sheets instead of overcrowding one proper air circulation is essential for crisping rather than steaming.

6-Step 6: Bake and Flip for Even Crispiness Place your baking sheet in the preheated oven and bake for 30 minutes. When the timer goes off, remove the sheet and use a spatula to flip each wedge over. Rearrange them evenly on the pan to ensure all sides get equal exposure to the heat. This flipping step is essential for achieving consistent crispness on all sides. Return the wedges to the oven and continue baking for another 25 to 30 minutes. You’ll know they’re done when they’re deeply golden brown, crispy on the outside, and fork-tender inside. Don’t be tempted to remove them early that extra time is what creates the crunchiest exterior.

7-Step 7: Finish and Serve Remove the baking sheet from the oven and let the wedges rest for just a minute or two. If desired, sprinkle with 2 tablespoons of finely chopped fresh parsley for a pop of color and fresh flavor. Serve immediately while they’re at their crispiest best. The total time from start to finish is about 1 hour 20 minutes, but most of that is hands-off oven time. The prep takes just 20 minutes, making this an approachable recipe even on busy weeknights.