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250ml Idaho Potato Infused Olive Oil Blend – chives dill parsley blend
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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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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