These baked potato wedges are loved by everyone. This recipe is simple and always works out great. Whenever you want French fries, make these potato wedges!
– 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine) – 3 tablespoons olive oil – 2 teaspoons garlic powder – 2 teaspoons onion powder – 1 teaspoon fine sea salt – Freshly ground black pepper – 2 tablespoons finely chopped fresh parsley, optional
A 400°F oven and a large, rimmed baking sheet with parchment paper make cleanup easy. Potatoes need 8 wedges. Each half is quartered, cut lengthwise, and diagonally into two wedges.
Cover the sliced potatoes with hot water in a large bowl. I used tap water, but others suggest using cool tap water that has been heated on the stove. Soak for 10 minutes.
Pat potatoes dry with a lint-free tea towel after draining. Pour olive oil over the potato wedges on the pan. Sprinkle garlic, onion, salt, and plenty of pepper on top.
Mix the potatoes in oil and spices, then arrange them in even columns with cut sides facing the pan. (If they don't fit evenly, use two pans and rotate them halfway through baking.
Keep an eye on them towards the end as they may finish baking earlier than specified. After baking for 30 minutes, use a spatula to flip several wedges.
Return pan to oven evenly. Bake the wedges for 25–30 minutes more, or until golden, crisp, and easily pierced by a fork (my fries near the pan's edge were done at 25).
I took them out and put the pan back in the oven for five more minutes to finish. If you want, sprinkle with parsley and serve while still hot.