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–+ servings
Baked Potato Wedges

Crispy Baked Potato Wedges: Oven-Baked Perfection Awaits

Crispy baked potato wedges are a delicious and healthier side dish option with endless seasoning possibilities.
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 10 minutes
Total Time 50 minutes
Servings: 4 wedges
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedges
  • 4 medium Russet Potatoes use unpeeled for extra flavor
  • 2 tablespoons Olive Oil vegetable oil works too
For the Seasoning
  • 1 teaspoon Onion Powder optional
  • 1 teaspoon Garlic Powder reduce for a lighter taste
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Freshly Ground Black Pepper or white pepper
  • 1 teaspoon Paprika smoked paprika for extra flavor
For Garnishing (Optional)
  • 2 tablespoons Fresh Parsley or Green Onions chives can be a substitute

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Wash the russet potatoes thoroughly under running water, then cut each into uniform 1/2-inch thick wedges.
  3. Soak the potato wedges in cold water for about 10 minutes to remove excess starch.
  4. Drain and dry the potato wedges thoroughly using a clean kitchen towel.
  5. Spread the dried wedges on the baking sheet, drizzle with olive oil, and sprinkle with seasonings. Toss to coat.
  6. Bake the wedges in the oven for about 30 minutes, flipping halfway through for even browning.
  7. Once baked, let cool slightly and garnish with parsley or green onions if desired. Serve hot.

Nutrition

Serving: 1portionCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 370mgPotassium: 600mgFiber: 3gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

For best results, avoid skipping the soaking step to achieve maximum crunchiness. Store leftovers in an airtight container in the fridge for up to 4 days.

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