Ingredients
Method
- Preheat the oven to 400°F. Wash and scrub the potatoes, dry well and cut lengthwise into even wedges: six per small-to-medium potato, or eight for a larger potato.
- Use a lightly oiled, broiler-safe metal baking sheet. Do not use parchment paper, wax paper or a silicone mat for this broiler-finished recipe. Toss the wedges with olive oil, oregano, garlic powder and onion powder until evenly coated. Start with ¼ cup oil and use more within the listed range as needed to coat the potatoes. Arrange a cut side down with space between wedges; use a second pan if needed.
- Roast on the lower third rack at 400°F, checking around 12–15 minutes. Continue roasting until fork-tender. If the bottoms brown before the centers soften, move the pan to the middle rack and continue roasting until tender.
- Only after the wedges are tender, move the pan to the upper rack, about six inches from the broiler if your oven's instructions allow. Broil on high while watching continuously until golden on top. The original range is 5–10 minutes, but stop sooner if the spices darken. Do not leave the broiler unattended.
- Remove and season to taste with salt, freshly cracked black pepper and fresh parsley. Serve hot.
Notes
Cooking time is approximate: the original roasting and broiling ranges total about 17–25 minutes, but larger wedges or crowded pans may need longer. Check for fork-tender centers before broiling. Optional soaking is not included in the listed prep time; dry potatoes thoroughly afterward. Nutrition is an estimate and varies with potato size and the amount of oil used.
Food Safety Tip — Recommended practice: Use a broiler-safe metal pan and keep parchment, wax paper and silicone mats out of the broiler. Watch continuously. Why it matters: Paper cannot tolerate the broiler's direct high heat. Source: Reynolds Brands parchment and wax paper guidance.