Crispy Oven Baked Potato Wedges
User Reviews
5
Crispy Oven Baked Potato Wedges
Description
Crispy Oven Baked Potato Wedges use medium-sized potatoes sliced into wedges and tossed with olive oil and a mix of paprika, chili powder, garlic powder, onion powder, salt, and pepper. The optional soaking step in cold water removes starch to enhance the crisp texture achieved during baking. The potatoes are arranged in a single layer on a baking sheet and baked at 450°F for 40 to 45 minutes until tender and golden brown. This method produces wedges with a crunchy exterior and soft inside.
The seasoning blend offers subtle smoky and spicy notes without overwhelming the potato's natural flavor. The oil helps in creating a crispy coating. These wedges can be served immediately as a side dish or snack.
Leftovers can be stored in the refrigerator for up to three days in an airtight container and reheated in an air fryer or oven to restore crispness. The recipe works well with various potato types, including red potatoes, Yukon Gold, or Russet potatoes.
Ingredients
- 2 1/2 pounds potato about 8-10 medium-size
- 4 Tablespoons olive oil for drizzling
- 1 1/2 teaspoons sweet paprika or smoked paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 450°F.
- Wash the potatoes well, then slice into wedges, either by cutting the potatoes into fourths or eighths, depending on how large your potatoes are. In a small bowl, combine all of the spices.
- For extra crispy potato wedges, soak the cut potatoes in a large bowl of very cold water for 30 minutes to remove excess starch, then drain off and pat dry before seasoning and baking. This step is optional, but it does make a difference in achieving the crispiest baked potato wedges!
- Drizzle the potato wedges generously with olive oil and toss to coat, then sprinkle with the barbecue seasoning blend and toss again until all of the spices are evenly distributed. Spread the potatoes out on a large baking sheet so they are in a single layer.
- Bake for 40-45 minutes, or until fork-tender with browned, crispy exteriors. Remove from oven and serve immediately.
Notes
- Any potato variety can be used, though red potatoes and Yukon Golds are preferred for texture.
- For extra crispness, soak potato wedges in cold water for 30 minutes before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat wedges in an air fryer or oven at 400°F for about 10 minutes to regain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 408mg | 17% |
| Potassium | 833mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 37mg | 41% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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