Words & Brush Recipe Corner: Crispy Potato Wedges

 Crispy Potato Wedges

By Henny Shor, Jerusalem Post, November 29, 2025

https://www.jpost.com/food-recipes/article-876505

Baked potato wedges. (photo credit: HENNY SHOR)

I made these last Friday night, and although I prepped a lot of food, these wedges disappeared almost instantly – they’re that good. What I love most about this recipe is that you don’t need to peel the potatoes, which is exactly what makes this recipe so a-peel-ing (sorry, I had to). A quick cut, a drizzle, a sprinkle, and into the oven they go.

Yields 6 Servings.

Ingredients:

• 6 to 8 potatoes, cut into wedges
• 3 Tbsp. olive oil
• 1 Tbsp. kosher salt
• 1 tsp. ground black pepper
• 2 tsp. dried parsley flakes

Directions: 

Preheat the oven to 180°C (360°F). Line a large baking sheet with baking paper and drizzle a little olive oil over the surface. Arrange the potato wedges on the pan in a single layer so they aren’t overcrowded. Sprinkle with salt, pepper, and parsley, then drizzle with the remaining olive oil. 

Bake uncovered for 40-50 minutes, until crisp, golden, and soft inside.

Enjoy! 

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