Description
Baked Potato Wedges are a classic comfort food featuring crispy edges and fluffy centers, baked to golden perfection with simple seasoning for a healthier alternative to fries.
Ingredients
- 4 large russet potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon dried oregano or thyme
Salt, to taste
Freshly ground black pepper, to taste
Optional: grated Parmesan cheese or fresh parsley for garnish
Instructions
Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly and cut each into 8 wedges.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, oregano, salt, and pepper until evenly coated.
- Arrange the wedges in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 35-40 minutes, flipping the wedges halfway through, until golden brown and crispy on the edges.
- Remove from the oven and, if desired, sprinkle with grated Parmesan cheese or fresh parsley.
- Serve warm with your favorite dipping sauce.
Notes
- Add chili powder or cayenne pepper for a spicy kick.
- Toss with rosemary or thyme for an herby flavor.
- Use sweet potatoes instead of russets for a sweeter twist.
- Sprinkle with nutritional yeast for a cheesy, vegan-friendly option.
- Serve with garlic aioli, ketchup, or ranch dressing for dipping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10-15 minutes or warm in the air fryer.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
