Description
Crispy oven-baked potato wedges deliver golden, herb-kissed perfection straight from your kitchen. Crunchy exterior and pillowy interior promise a delightful side dish you’ll crave with every meal.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Oils and Optional Toppings:
- 3 tablespoons (45 ml) olive oil
- Optional: Fresh herbs
- Optional: Grated Parmesan cheese
Instructions
- Rinse potatoes thoroughly under cold water to remove excess starch and dirt, ensuring a clean surface for cutting.
- Slice potatoes into uniform wedge shapes, maintaining consistent thickness for even cooking and crispy texture.
- Submerge potato wedges in cold water for half an hour, allowing starches to release and promoting a crispier exterior when baked.
- Drain water completely and pat wedges dry using clean kitchen towels or paper towels to remove moisture.
- Create a seasoning blend combining garlic powder, onion powder, paprika, salt, and black pepper in a mixing bowl.
- Drizzle olive oil over potato wedges, then sprinkle the prepared seasoning mixture, ensuring each wedge is thoroughly and evenly coated.
- Arrange seasoned wedges on a rimmed baking sheet, positioning them in a single layer without overcrowding to guarantee maximum crispiness.
- Slide the baking sheet into a preheated oven at 425F (220C) and roast for approximately 25 minutes.
- Carefully flip wedges using tongs to expose uncooked sides and return to oven for an additional 15-20 minutes until edges turn golden brown and crisp.
- Remove from oven and let rest for a few minutes before serving with preferred dipping sauces.
Notes
- Enhance crispiness by thoroughly drying potato wedges after soaking to remove excess moisture, ensuring a crunchy exterior.
- Experiment with alternative seasonings like rosemary, thyme, or smoked paprika to create unique flavor profiles matching different cuisines.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier while maintaining perfect potato wedge texture.
- For gluten-free and low-carb options, swap regular potatoes with sweet potatoes or try jicama wedges, adjusting cooking time accordingly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Snacks, Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg