Baked Potato Wedges
User Reviews
5
Baked Potato Wedges
Description
Baked Potato Wedges focus on russet potatoes sliced evenly into wedges to ensure they cook evenly. The wedges are thoroughly dried and then tossed with olive oil and aromatic spices including thyme, paprika, and garlic powder, which contribute to both flavor and a golden crust. Baking at a high temperature of 400 degrees Fahrenheit encourages a crisp outside while keeping the inside tender. Flipping the wedges midway promotes even baking, and finishing with fresh parsley adds a touch of color and freshness. For an added touch, grated Swiss cheese can be sprinkled on warm wedges just before serving.
This preparation balances hearty potato texture with a well-seasoned, lightly crispy exterior. The method avoids overcrowding on the baking sheet to prevent steaming and ensures maximum crunch. Serving these wedges warm makes for a versatile side suitable with dips or as part of a larger meal.
Drying the wedges before coating and baking enhances crispiness. Use a large bowl or a sealed bag to evenly coat the wedges in oil and spices. For best results, bake on foil-lined sheets in a preheated oven and flip halfway to brown both sides.
Ingredients
- 4 russet potato sliced in wedges, medium
- 2 Tablespoon extra virgin olive oil
- 2 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- parsley chopped, fresh
Instructions
- Preheat oven to 400 F and place the oven rack in the middle.
- Wash, peel and cut potatoes into quarters, and then cut into 2-3 wedges per quarter.
- In a large bowl combine olive oil, thyme, paprika, garlic powder, sea salt, and black pepper. Toss the sliced potato wedges and cover well with spices and olive oil mixture.
- Arrange potatoes in a single layer in 2 foil-lined baking sheets. Bake at 400 F for about 30 minutes flipping the potatoes halfway through.
- Serve warm, and sprinkle with chopped parsley for garnish and freshly grated Swiss cheese if desired.
Notes
- Choose russet potatoes for a crispy outside and fluffy inside texture.
- Cut wedges evenly to ensure uniform cooking.
- Thoroughly dry wedges before seasoning to promote crispness.
- Coat wedges evenly with oil and spices for consistent flavor and browning.
- Spread wedges in a single layer to avoid steaming and encourage crisp edges.
- Bake in a preheated oven and flip halfway for even cooking on both sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 224g | |
| Calories | 234kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 593mg | 25% |
| Potassium | 900mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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