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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, paprika, salt, and freshly ground black pepper. Whisk until well combined.

Add the potato wedges to the bowl with the seasoning mixture. Toss thoroughly to ensure all the wedges are evenly coated.

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will help them crisp up rather than steam.

Bake for 30-35 minutes, flipping the wedges halfway through, until they are golden brown, tender on the inside, and crispy on the outside.

Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley before serving hot.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, paprika, salt, and freshly ground black pepper. Whisk until well combined.

Add the potato wedges to the bowl with the seasoning mixture. Toss thoroughly to ensure all the wedges are evenly coated.

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will help them crisp up rather than steam.

Bake for 30-35 minutes, flipping the wedges halfway through, until they are golden brown, tender on the inside, and crispy on the outside.

Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley before serving hot.
