Baked Potato Wedges
User Reviews
5
Baked Potato Wedges
Description
This recipe calls for slicing scrubbed, unpeeled russet or Yukon Gold potatoes into wedges and soaking them in cold water for 30 minutes to 2 hours to remove excess starch. After drying, the wedges are tossed evenly in olive oil, then coated with a mixture of Italian herbs including rosemary, thyme, oregano, basil, sage, and parsley, along with garlic powder, onion powder, sweet paprika, sea salt, and black pepper. Parmesan cheese can be added for an extra savory touch.
The wedges are spread in a single layer on a baking sheet and roasted at 400°F for 35-40 minutes, flipping halfway through the last 10 minutes to encourage even crisping and browning. The result is wedges with a crispy exterior and soft, buttery interior, seasoned with fragrant herbs and spices.
These potatoes make a flavorful accompaniment to many meals, adding a crunchy and seasoned element, or a satisfying snack to be enjoyed warm from the oven.
Ingredients
- 3 russet potato Russets produce the crispiest results; Yukon Golds are rich and buttery, or about 2 pounds Yukon Gold potatoes
- 1/4 cup olive oil
- 2 teaspoons Italian seasoning combination of dried rosemary, thyme, oregano, basil, sage, parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt sea salt
- 1 1/2 teaspoons paprika
- 1/2 teaspoon black pepper freshly ground
- 1/3 cup Parmesan Cheese optional, grated
Instructions
- Preheat oven to 400 F. Line a large baking sheet. Scrub the potatoes (don't bother to peel them) and cut them into wedges. Place them in a bowl of cold water for at least 30 minutes or up to 2 hours. Drain and blot them with paper towels. Place potato wedges in a large bowl, drizzle with the olive oil, and toss to evenly coat them. Place the seasonings in a small bowl and stir to combine. Add to the potato wedges and Parmesan cheese (if using) and toss to evenly coat them. Place the potato wedges in a single layer on the baking sheet and bake for 35-40 minutes or until golden brown, flipping them over for the last 10 minutes or so. Serve immediately.
Notes
- Soaking potato wedges in cold water before roasting helps achieve crispier edges.
- Use russet potatoes for crispiness; Yukon Gold provides a richer, buttery flavor.
- Parmesan cheese is optional but adds a savory finish when sprinkled before baking.
- Try different seasoning blends for variety; this recipe references classic Italian herb mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 1029mg | 43% |
| Potassium | 743mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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