Baked Potato Wedges Recipe
Make crispy, seasoned baked potato wedges at home in under an hour! This easy recipe uses Yukon Gold or Russet potatoes, garlic powder, paprika, and olive oil.
Servings: 6
Calories: 202kcal
Equipment
- 1 Large baking sheet
- parchment paper or nonstick liner
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet), scrubbed and cut into wedges
- 4 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Place the 2 pounds potato wedges in a large bowl of cold water and let soak for 20–30 minutes.
- Drain and pat dry with paper towels. Transfer to a large dry bowl.
- Add 4 tablespoons oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat evenly.
- Spread wedges in a single layer on the prepared baking sheet.
- Bake for 20 minutes, flip the wedges, and bake for another 20 minutes, or until crispy and golden.
- Serve immediately with your favorite dipping sauce.
Video
Notes
- Choose medium potatoes that are similar in size for even baking.
- Adjust seasoning to taste, and add a pinch of cayenne for spice.
- Toss with grated parmesan after baking for cheesy goodness.
Nutrition
Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 397mg | Potassium: 652mg | Fiber: 4g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg
