8Small-MediumYukon Gold Potatoes((these work the best))
2tablespoonFresh Chopped Parsley
Salt and Pepper to taste*
Preheat oven to 400°F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges! If you have larger potatoes, cut each half into quarters.
If you have parchment paper, lay some down on your baking sheet first.Place wedges on your baking sheet and drizzle with the olive oil, oregano, garlic powder and onion powder. Toss to evenly coat. You want your wedges generously coated in olive oil or the spices will burn. If you need to add more do so. Next, it is very important that you do these two things:1. Make sure your wedges are NOT touching each other! (use two sheets if you need or bake it two parts.)2. Make sure you lay your wedges cut side DOWN. (Not peel side down like a boat.)
Place your sheet pan on the lower third of your oven (bottom rack) for about 12-15 minutes or until the bottom of your wedges are nicely browned.
Move pan to one of your TOP racks and turn broiler to high. (Baking sheet should be about 6" from your broiler!) Leave for another 5-10 minutes or until golden brown on top. Keep an eye on your wedges, they will burn if you forget about them.Important* If your wedges are not fork tender at this point, turn oven to 350° F and leave them on the middle rack until they are fork tender.
When ready, take your wedges out and immediately season to taste with a little more salt, freshly cracked black pepper and parsley. Serve hot!Tip* Don't be afraid to add salt! Potatoes crave salt!
Yukon Gold potatoes will give you the BEST results!
Make sure you buy medium to small sized potatoes. Huge wedges will take longer to cook and don't look as nice.
Season liberally with salt once they are still hot!!! Potatoes need salt! :)
***If your wedges are LARGE, you will need to bake these in the center of the oven for a longer time or the bottoms will burn and the center will not cook. Wedges will be done when you can prick easily with a fork.