Baked Potato Wedges
Made from scratch, these oven baked potato wedges are the perfect homemade treat and side dish. Deliciously seasoned and extra crispy!
Servings 4 servings
Calories 306kcal
Ingredients
- 2 pounds Russet potatoes about 4 large ones
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped, for serving
Instructions
- Wash the potatoes and scrub their skin to clean them as much as possible. Cut the potatoes in half lengthwise and then again to make quarters and then cut each quarter again in half lengthwise to make wedges. This makes 8 wedges per potato.
- Place the potatoes in a large bowl and submerge them with cold water. Soak for 30 minutes. Drain the potatoes and dry very well using paper towels or a kitchen towel.
- Preheat oven to 400°F. Line a large rimmed baking sheets with parchment paper.
- Transfer the dried potatoes to the prepared baking sheet. Add olive oil and season with 1 teaspoon of salt, garlic powder, paprika and black pepper. Toss well to coat.
- Arrange fries in a single layer on the baking sheet, making sure they aren’t touching. This is key in helping them cook evenly and get crispy.
- Bake for 40-45 minutes, tossing halfway through to ensure even baking.
- Season with the remaining salt immediately when they are done cooking and garnish with the fresh parsley. Serve hot.
Notes
Storage: These are best enjoyed as soon as you've made them. Leftovers can be reheated the next day at 400F to get them crisp again.
Tip: Cook in a single layer for the best results.
Tip: Cut the wedges into an even thickness so that they cook through evenly.
Nutrition
Calories: 306kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1177mg | Potassium: 990mg | Fiber: 3g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg