Description
Crispy Oven Fried Potatoes are golden, crunchy potato wedges seasoned with Italian herbs, paprika, and a secret coating of cornstarch that delivers restaurant-quality crispiness without deep frying. Perfect for busy weeknights or meal prepping for the week, these potatoes pair beautifully with any main dish and satisfy cravings for comfort food at its finest.
Ingredients
Scale
- 500 g potatoes, russet or Yukon gold, washed and cut into even wedges
- 3 tablespoons extra-virgin olive oil, for crispiness and flavor
- 1 tablespoon Italian herbs, dried mix of basil, oregano, and thyme
- 1 tablespoon paprika powder, for color and mild smokiness
- 1 tablespoon cornstarch, or potato starch for extra crispness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese, optional, for topping
- Optional garnishes, fresh parsley, chives, garlic powder, or cayenne pepper
- Optional dips, horseradish dip, ranch, or your favorite sauce for serving
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. This temperature ensures even browning and crispy edges.
- Prepare the Potatoes: Wash the potatoes well and scrub the skin thoroughly under cool running water. Pat them completely dry with a kitchen towel, as moisture is the enemy of crispiness. Cut them into even wedges, about 1/4 inch thick, so they cook uniformly.
- Season the Wedges: Add the potato wedges to a large bowl along with the olive oil, salt, pepper, paprika, Italian herbs, and cornstarch. Toss everything together until every single piece is evenly coated with the seasoning mixture.
- Arrange on the Baking Sheet: Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded. Arrange them cut-side down so the flat surface can brown and crisp nicely.
- Bake Until Crispy: Bake for about 40 minutes, flipping halfway through at the 20-minute mark, until the potatoes are golden brown and crispy on the outside with a tender inside.
- Add Parmesan: Immediately sprinkle the grated Parmesan cheese over the hot potatoes right after baking so it melts slightly and adheres to the crispy wedges.
- Serve: Transfer to a serving plate while they're still hot and crunchy, serving immediately with horseradish dip or your favorite sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes