Crispy Baked Potato Wedges
User Reviews
5
Crispy Baked Potato Wedges
Description
This recipe starts by cutting small russet potatoes into wedges with the skin left on for added texture and nutrients. The wedges are optionally soaked in cold water to remove excess starch, then thoroughly dried to prevent steaming during baking. Tossed with olive oil, Parmesan cheese, and seasoning including onion and garlic powder, parsley, and seasoned salt, the wedges are arranged skin-side down on a baking tray.
Baking at 400°F for about 32 to 36 minutes yields wedges with a crisp, browned exterior and a soft, fluffy interior. The Parmesan adds a savory, slightly nutty flavor and helps form a crust on the wedges. The seasoning blend complements the potatoes without overpowering their natural taste.
Serve these wedges as a side dish with dips or alongside main courses, offering a baked and flavorful alternative to fried potatoes. They work well as a snack or appetizer as well.
Soaking and drying the potato wedges carefully contributes to achieving the desired crispiness. Broiling briefly before serving can enhance the browned edges if needed.
Ingredients
- 4 small russet potato skin on
- ¼ cup Parmesan Cheese extra for serving, optional, shredded
- 3 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon parsley extra for serving, optional, chopped, fresh
- ½ teaspoon seasoned salt
Instructions
- Preheat oven to 400°F.
- Wash potatoes and cut in half lenghwise and then cut into wedges (depending on size, 8-10 wedges each).
- If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
- Toss potatoes with remaining ingredients until well coated.
- Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 32-36 minutes.
Notes
- Soak potato wedges in cold water for at least 30 minutes to reduce surface starch and improve crispiness.
- Dry potatoes thoroughly after soaking to prevent steaming during baking.
- Use enough olive oil to coat the wedges well, aiding in browning and crisp texture.
- Broil the wedges for a minute or two at the end of baking if you want extra crispy edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256 | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 400mg | 17% |
| Potassium | 718mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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