Potato Wedges Recipe
User Reviews
5
Potato Wedges Recipe
Description
The Potato Wedges Recipe starts by cutting large russet potatoes into evenly sized wedges, ensuring consistent cooking. The wedges are tossed in olive oil mixed with garlic powder, garlic salt containing parsley flakes, ranch seasoning, and cracked black pepper for a flavorful coating. Baking them skin-side down on parchment-lined sheets at 400°F for 28-30 minutes, turning once halfway through, produces wedges with a crisp, golden crust and soft interior. Parmesan cheese is sprinkled partway through baking and again before serving, adding a savory, slightly nutty finish along with chopped fresh parsley for color and freshness.
Alongside the wedges, a homemade fry sauce blends mayonnaise, ketchup, Worcestershire sauce, red wine vinegar, and seasoned salt to provide a tangy, creamy dip that balances the wedges’ savory spices. This combination offers a rich yet tangy complement to the crispy wedges.
This recipe suits a variety of meals as a side dish or can be served as a snack or appetizer. The included fry sauce adds a flavorful dipping option and heightens the appeal of the wedges when served warm.
Ingredients
- 4 large russet potato rinsed
- ¼ cup olive oil
- 1 tablespoon garlic powder
- 1½ teaspoons garlic salt with parsley flakes
- 1 teaspoon ranch seasoning
- ½ teaspoon black pepper cracked
- ⅔ cup Parmesan Cheese divided, grated or shredded
- 2 tablespoons parsley chopped, fresh
Fry Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons red wine vinegar
- 1 teaspoon seasoned salt
Instructions
- Line 2 large baking sheets with parchment paper and preheat the oven to 400°F.
- Cut each potato into 8 even-sized wedges: Cut in half lengthwise. Cut in half lengthwise again. Then cut the pieces in half lengthwise a final time.
- Add the oil, garlic powder, garlic salt, ranch seasoning, and pepper in a large Ziploc bag. Add the potato wedges and toss until evenly coated.
- Spread the wedges evenly, in a single layer on both baking sheets. Make sure that the skin side is facing down against the pan.
- Sprinkle with half of the Parmesan cheese and, if needed, extra salt.
- Bake for 28-30 minutes, turning the wedges halfway through. Bake until golden, crisp, and cooked through when tested with a fork.
- While wedges are baking, make fry sauce by pouring all ingredients into a bowl and whisk until combined.
- Sprinkle with parsley and remaining Parmesan Cheese and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 1273mg | 53% |
| Potassium | 1594mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 248mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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