Description
Enjoy the irresistible flavor of crispy oven-baked potato wedges. Simple to prepare with russet potatoes, garlic, and olive oil, these wedges are perfect for a quick dinner or as a delicious snack.
Ingredients
Scale
- 2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
- Cut each potato in half lengthwise, then each half into quarters, and again diagonally to create wedges, yielding 8 wedges per potato.
- Soak the potato wedges in hot water for 10 minutes to help achieve crispiness.
- Drain and pat the potato wedges dry with a lint-free towel. Place them on the prepared sheet and drizzle with olive oil.
- Sprinkle garlic powder, onion powder, sea salt, and pepper over the wedges, then toss to coat evenly.
- Arrange the wedges in columns on the pan with cut sides down; use two pans if necessary for even spacing.
- Bake for 30 minutes, then flip the wedges and return to the oven for another 25-30 minutes until deep golden and crisp.
- Optional: Sprinkle with fresh parsley before serving hot.
Notes
Ensure potato wedges are cut into similar sizes to ensure even cooking.
For extra crispiness, soak the potato wedges longer or use cold water instead of hot.
Keep an eye on the wedges towards the end of baking time to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg