Baked Potato Wedges
User Reviews
5
Baked Potato Wedges
Description
This recipe for Baked Potato Wedges starts with scrubbing russet potatoes clean before cutting them into even wedges for consistent cooking. Soaking the wedges in cold water for 30 minutes removes excess starch, which aids in achieving a crispy texture after baking. After thorough drying, the wedges are tossed with olive oil and seasoned with salt, garlic powder, paprika, and black pepper for a savory, mildly smoky flavor. Baking at 400°F for 40–45 minutes, turning midway, ensures they cook evenly with a golden exterior and soft interior.
The wedges are finished with a sprinkle of fresh finely chopped parsley, adding color and a fresh herbal element. They make a versatile side dish that pairs well with grilled meats, sandwiches, or as a snack.
Cooking the wedges in a single layer without overcrowding allows them to crisp rather than steam. Leftovers can be reheated at 400°F to regain crispness. Consistent wedge thickness helps ensure even cooking throughout.
Ingredients
- 2 pounds russet potato about 4 large ones
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons parsley finely chopped, for serving, fresh
Instructions
- Wash the potatoes and scrub their skin to clean them as much as possible. Cut the potatoes in half lengthwise and then again to make quarters and then cut each quarter again in half lengthwise to make wedges. This makes 8 wedges per potato.
- Place the potatoes in a large bowl and submerge them with cold water. Soak for 30 minutes. Drain the potatoes and dry very well using paper towels or a kitchen towel.
- Preheat oven to 400°F. Line a large rimmed baking sheets with parchment paper.
- Transfer the dried potatoes to the prepared baking sheet. Add olive oil and season with 1 teaspoon of salt, garlic powder, paprika and black pepper. Toss well to coat.
- Arrange fries in a single layer on the baking sheet, making sure they aren’t touching. This is key in helping them cook evenly and get crispy.
- Bake for 40-45 minutes, tossing halfway through to ensure even baking.
- Season with the remaining salt immediately when they are done cooking and garnish with the fresh parsley. Serve hot.
Notes
- For crisp wedges, arrange them in a single layer on the baking sheet without touching.
- Cut wedges to even thickness to ensure even cooking and texture.
- Leftovers can be reheated at 400°F to regain their crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1177mg | 49% |
| Potassium | 990mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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