Crispy Garlic Paprika Potato Wedges
Russet potatoes cut into wedges, tossed with olive oil and seasoning, then roasted until the edges are golden and crispy. Ready in under 25 minutes and perfect as a side or snack.
- Total time
- 23 min
- Servings
- 4
- Calories
- 156
- Protein
- 3g
comfortcasualamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 2 lbs (about 4 medium) russet potatoes
- 3 tbsp olive oil
- 1.5 tsp paprika
- 1 tsp garlic powder
Instructions
- 1
Heat oven to 425°F and line a sheet pan with parchment or foil.
- 2
Cut potatoes lengthwise into 1/2-inch-thick wedges, leaving skin on.
- 3
Toss wedges with olive oil, paprika, garlic powder, salt, and pepper until fully coated.
- 4
Spread wedges skin-side down on the sheet pan in a single layer.
- 5
Roast for 18–20 minutes until edges are golden brown and a fork pierces easily.
- 6
Serve hot straight from the pan.
Tools you’ll need
- sheet pan
- parchment or foil
- knife
- large bowl
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