Oven Baked Potato Wedges
User Reviews
4.8
Oven Baked Potato Wedges
Description
This recipe transforms Russet potatoes into flavorful wedges through soaking, seasoning, and baking. Soaking the cut potatoes in hot water softens them internally before baking, while thorough drying ensures a crisp exterior. The seasoning mix includes paprika, cumin, onion and garlic powders, mustard powder optional, salt, and pepper, creating a well-rounded savory flavor.
The wedges are coated evenly in oil and spices, then baked spaced apart to promote crispiness. This method produces wedges with a crisp skin and soft center, suitable as a side dish or snack.
The recipe notes highlight that soaking in hot water is specific to oven baking and recommend soaking in cold water if frying. Seasonings like mustard powder and cumin can be omitted for a simpler taste or increased for more spice. Using parchment or foil for easier cleanup is an option but may reduce crispness slightly.
Ingredients
- 4 Large potatoes Russet potatos work well for this recipe. 4 large potatoes is about 2 lbs of potatoes
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon mustard powder optional- but my family likes it added in and notices when it's gone
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons neutral cooking oil vegetable oil, peanut oil or avocado oil work best, generic cooking oil
Instructions
- Preheat oven to 400 degrees. Spray the pan lightly with spray oil.
- Cut the potatoes into large wedges. I usually cut my potatoes in half three times, which makes 8 wedges per potato. Try to cut your wedges as evenly as possible so they will cook evenly.
- Put the wedges in a large bowl. Cover the potatoes with hot water and allow to soak for 10 minutes. You can use warm water from the tap or hot water you've warmed up on the stove or in the microwave.
- Strain the potatoes and dry each wedge well. Drying well is a very important so the potatoes become crispier.
- In a small bowl combine paprika, cumin, onion powder, garlic powder, mustard powder (optional) salt and pepper. Mix until combined.
- Drizzle the oil and the seasoning mix over the potatoes. Toss potatoes in the oil and spices until all the potato wedges are coated evenly.
- Spread the potatoes out evenly on a pan. Try to keep the potatoes from touching on another as much as possible, as this will make them crispier.
- Bake for 30-35 minutes, flipping the potatoes once after fifteen minutes until the potato wedges are golden on both sides. Serve with your favorite dipping sauce and enjoy!
Notes
- Soaking potatoes in hot water softens them; soak in cold water if planning to deep fry.
- Dry potatoes thoroughly after soaking to achieve crispiness when baked.
- Line baking pan with parchment or foil for easier cleanup, noting this may slightly reduce crispiness.
- Mustard powder and cumin add flavor but can be omitted for a simpler seasoning or increased for more spice.
- Double paprika or use smoked paprika for a stronger, spicier taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1183mg | 49% |
| Potassium | 1567mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 22mg | 24% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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