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–+ servings
Baked Potato Wedges

Crispy Baked Potato Wedges for the Perfect Cozy Side Dish

Crispy baked potato wedges are a healthier indulgence that pairs perfectly with any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedges
  • 4 medium Russet Potatoes Known for their fluffy texture
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 teaspoon Onion Powder Can switch with garlic powder
  • 1 teaspoon Garlic Powder Fresh minced garlic can be substituted
  • 1 teaspoon Salt Adjust according to taste
  • 1/2 teaspoon Freshly Ground Black Pepper Consider white pepper for milder taste
  • 1 teaspoon Paprika Smoked paprika is a great alternative
For the Garnish (Optional)
  • 2 tablespoons Fresh Parsley Chopped, can substitute with green onions

Equipment

  • Oven
  • Baking sheet
  • Colander
  • Large bowl
  • paper towels

Method
 

Step-by-Step Instructions for Baked Potato Wedges
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Wash the Russet potatoes under cool water and cut into 1/2-inch thick wedges.
  3. Soak the potato wedges in cold water for about 10 minutes to remove excess starch.
  4. Drain the wedges and pat them dry using paper towels.
  5. Toss the dry potato wedges with olive oil, salt, black pepper, onion powder, garlic powder, and paprika.
  6. Spread the seasoned wedges in a single layer on the prepared baking sheet.
  7. Bake in the preheated oven for approximately 30 minutes, flipping halfway through.
  8. Remove from the oven and garnish with parsley or green onions, then serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 620mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 30mgCalcium: 2mgIron: 6mg

Notes

For crispy wedges, ensure to soak the potatoes, dry them thoroughly and avoid overcrowding on the baking sheet.

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