Crispy Oven-Roasted Potato Wedges with Idaho Blend Olive Oil

Some recipes just feel like comfort from the first bite, and these wedges are one of them. The savory, herb-forward flavor of Idaho Potato Infused Olive Oil Blend gives every wedge a golden, seasoned finish that’s simple, bold, and easy to love.

Garden Infuzions

Crispy Oven-Roasted Potato Wedges with Idaho Blend Olive Oil

Crispy oven-roasted potato wedges tossed with Idaho Potato Infused Olive Oil Blend turn simple potatoes into a savory, herb-kissed side with golden edges and a cozy, crowd-pleasing finish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Side Dish, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds russet potatoes
• 3 tablespoons Idaho Potato Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1 tablespoon cornstarch

Equipment

• 1 Large baking sheet Preheat in the oven for better browning
• 1 Large mixing bowl For tossing the wedges evenly
• 1 Cutting board For steady wedge cutting
• 1 Chef’s knife For cutting potatoes
• 1 Clean kitchen towel For drying potatoes well

Method

 

Instructions

1. Preheat the oven to 425°F and place a large sheet pan inside to heat.
2. Scrub the potatoes well and cut each one into 6 to 8 even wedges.
3. Place the wedges in a large bowl of cold water for 10 minutes, then drain and dry them thoroughly with a clean towel.
4. In a large bowl, toss the dried wedges with Idaho Potato Infused Olive Oil Blend, extra virgin olive oil, kosher salt, black pepper, garlic powder, onion powder, dried parsley, paprika, and cornstarch.
5. Carefully remove the hot sheet pan from the oven and spread the wedges in a single layer with space between them.
6. Roast for 20 minutes, flip the wedges, then roast for 15 to 20 minutes more until deeply golden and crisp at the edges.
7. Serve hot right away with your favorite dipping sauce or alongside the main dish.

Notes

For the best texture, avoid overcrowding the pan. Dry potatoes crisp more reliably, and the heated sheet pan helps the bottoms brown right away. If you want a softer center, roast the wedges a few minutes less.

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Recipe Tips

Cut the wedges evenly so they roast at the same pace. Soaking the cut potatoes in cold water helps pull out extra starch for better browning, and drying them well before seasoning makes a big difference.

For extra crisp edges, use a hot sheet pan and give the wedges space so they roast instead of steam.

Serving Suggestions

Serve these wedges with burgers, grilled chicken, sandwiches, or breakfast eggs. They also work well as a shareable snack with your favorite dipping sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in an air fryer until the edges crisp back up.

Variations

Add grated Parmesan during the last few minutes of roasting for a richer finish. For a little heat, sprinkle on crushed red pepper before baking. You can also swap in sweet potatoes for a different flavor profile.

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