How To Make Crispy Baked Potato Wedges
For movie nights, these potato wedges are perfect. Flavored with salt, pepper, garlic powder, and onion powder, this crispy potato treat is a must-try!
Serves:
Ingredients
- 2lbsRusset potatoes
- 3tbspolive oil
- 2tspgarlic powder
- 2tsponion powder
- 1tspfine sea salt
- black pepperfreshly ground
- 2tbspfresh parsleyfinely chopped, optional
Instructions
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Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper.
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Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges.
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Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
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Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
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Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan.
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Bake for 30 minutes, then flip the wedges over. Arrange them in an even layer and return the pan to the oven.
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Bake until the wedges are deeply golden, crisp, and easily pierced through by a fork, about 25 to 30 more minutes.
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Sprinkle with parsley, if desired, and serve while hot.
Recipe Notes
Heat some tap water to soak the potatoes.
Nutrition
- Calories: 186.94kcal
- Fat: 6.91g
- Saturated Fat: 0.98g
- Monounsaturated Fat: 4.94g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 29.10g
- Fiber: 2.34g
- Sugar: 1.03g
- Protein: 3.58g
- Sodium: 375.64mg
- Calcium: 27.74mg
- Potassium: 664.32mg
- Iron: 1.56mg
- Vitamin A: 5.46µg
- Vitamin C: 10.50mg
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