Crispy Baked Potato Wedges Recipe
User Reviews
5
Crispy Baked Potato Wedges Recipe
Description
The Crispy Baked Potato Wedges Recipe starts by cutting russet potatoes into wedges and soaking them in warm water to remove excess starch. After drying thoroughly, the wedges are tossed in olive oil and a seasoning mixture of salt, black pepper, garlic powder, and paprika. Baking the potatoes in a single layer at 425ºF for 40-50 minutes with a flip midway ensures even cooking and crispiness.
The high oven heat forms a golden, crunchy exterior while maintaining a soft and fluffy interior. Sprinkling fresh Parmesan cheese and finely chopped parsley on top enhances the flavor, adding a salty and slightly herbal note. The paprika adds a mild smoky depth to the seasoning.
These wedges can be served as a side dish or snack and pair well with a variety of main courses. Their crispy texture and flavorful crust make them appealing for those seeking an alternative to traditional fries.
Potatoes can be pre-sliced and stored in the refrigerator before cooking. Leftovers keep well refrigerated for several days, and leftovers or pre-baked wedges freeze well when flash frozen. Reheating in a moderate oven maintains the crisp exterior better than the microwave.
Ingredients
- 2 lbs. russet potato about 4-5 medium potatoes, rinsed and scrubbed
- 2 ½ Tbsp. olive oil
- 1 tsp. salt to taste
- ½ tsp. black pepper to taste
- 1 tsp. garlic powder
- ¼ tsp. paprika
- ¼ cup Parmesan Cheese
- 2 Tbsp. parsley finely chopped
Instructions
- Preheat oven to 425ºF.
- Prep Potatoes. Cut potatoes in half length-wise. Cut each half into 4 even slices. Soak potato slices in warm water for 10-15 minutes. Dry potatoes thoroughly with paper towels or a dish towel.
- Season Potatoes. Place potato wedges in a large bowl. Add olive oil and toss until well coated. In a small bowl whisk together salt, pepper, garlic powder, and paprika. Sprinkle seasoning mix over potato wedges and toss to coat.
- Bake in Oven. Line a large baking sheet with parchment paper and lay potato wedges out in a single layer, being careful not to overlap them. Bake potato wedges in preheated oven for 40-50 minutes, flipping halfway through.
- Serve potatoes with a sprinkle of Parmesan cheese and parsley on top and enjoy!
Notes
- Use dairy-free or vegan Parmesan cheese substitutes or omit cheese to accommodate dietary preferences.
- Slice potatoes ahead of time and store in a bag in the refrigerator until ready to bake.
- Store leftovers in an airtight container in the fridge for 4-5 days.
- Freeze wedges by flash freezing on a sheet, then transferring to a freezer-safe container for 3-4 months.
- Reheat in a 300ºF oven for 10-15 minutes to maintain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 396mg | 17% |
| Potassium | 667mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 78mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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