Description
Deliciously crispy oven-baked potato wedges seasoned to perfection.
Ingredients
Scale
- Cooking spray
- 2 pounds russet potatoes (try to get 4, 1/2-pound potatoes)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
- Freshly grated Parmesan cheese (optional, see note 1)
- Freshly chopped parsley (optional)
- Fry sauce
Instructions
- Preheat oven to 425°F. Grab a large sheet pan and lightly grease with cooking spray.
- Peel, wash, and completely dry potatoes. Cut potatoes in half lengthwise, then cut each half into 4 wedges (so you get 8 pieces from each potato). If your potato is small/medium, cut it into 6 wedges. Make sure wedges are about the same thickness and size for even roasting.
- Place potatoes in a large bowl (not on the sheet pan!) and drizzle with oil. Toss. Add seasonings and toss well again until potatoes are nicely and evenly coated. Add wedges to prepared sheet pan and space them out so they have plenty of room. Place cut side down on the pan.
- Bake for 15 minutes. Remove from oven and flip, then return for another 15 minutes. If the wedges aren’t crispy/tender enough, flip them again and roast an additional 5–10 minutes.
- Grate Parmesan on top of the hot wedges and sprinkle on chopped parsley before serving. Serve with ketchup or fry sauce and enjoy!
Notes
- Note 1: Parmesan cheese can be omitted if desired.
- Note 2: Ensure wedges have space for even cooking.
- Note 3: Adjust baking time for desired crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg