Crispy Baked Potato Wedges Recipe
User Reviews
5
Crispy Baked Potato Wedges Recipe
Description
The Crispy Baked Potato Wedges recipe starts by slicing medium russet potatoes into half-inch thick wedges, which are soaked in cold water with ice to help remove surface starch for a crispier bake. After thorough drying, the wedges are seasoned with salt, smoked paprika, black pepper, and garlic powder, then tossed with extra virgin olive oil. The wedges are arranged cut-side-down on a baking sheet lined with foil or parchment and baked at 450°F, first on one side, then flipped and baked until golden and crisp outside, with a soft interior.
Once baked, the hot potato wedges are tossed with grated Parmesan cheese and finely chopped parsley, adding a salty, umami-rich dimension and a fresh herbaceous note. The preparation creates wedges that have a satisfying crunch outside and a tender bite inside. They can be served immediately and complement a range of dipping sauces or as a side for hearty meals.
Ingredients
- 4 russet potato 1 1/2 to 2 lbs) scrubbed and rinsed, medium
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt or kosher salt, fine sea salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 Tbsp parsley finely chopped
- 1/4 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
- Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
- Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
- If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people as an appetizer
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbs | 39g | |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 253mg | 11% |
| Potassium | 899mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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