Seasoned Baked Potato Wedges
User Reviews
5
Seasoned Baked Potato Wedges
Description
The potatoes are first cut into wedges by halving and then quartering lengthwise. After soaking in cold water and drying thoroughly to remove excess starch and moisture, they are coated with vegetable oil and minced garlic for flavor and moisture retention. Parmesan cheese, cornstarch, and spices including black pepper, kosher salt, onion powder, paprika, and chili powder are mixed in to create a robust seasoning layer. Fresh minced cilantro is stirred in to provide herbal brightness.
The wedges are spread out on baking sheets with space between pieces to promote even, crispy baking. Initially baked at 400°F for 15 minutes and then at 375°F for about 40 minutes, the wedges develop a crisp exterior and tender interior. Arranging wedges skin side down with points facing up reportedly improves crispiness. The recipe yields approximately 40 wedges, serving around 8 people depending on portion size.
Soaking and drying the potato wedges before seasoning helps achieve a crisper crust. The ingredient combination balances savory, spicy, and herbal notes that complement the creamy Parmesan. This recipe offers a baked alternative to fried potato wedges with a complex flavor and satisfying texture.
Ingredients
- 5 large russet potato washed and dried
- 1/3 cup vegetable oil
- 5 cloves garlic minced
- 1 cup Parmesan Cheese grated
- 1 Tbsp cornstarch
- 2 tsp black pepper
- 1 1/2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1/4 cup cilantro fresh, minced
Instructions
Prepare
- After washing and drying the potatoes, slice one potato in half lengthwise. Then slice each half into 4 equally sized wedges. Repeat with all potatoes.
- Preheat oven to 400°F and line several baking sheets with parchment paper.
Mix potatoes
- Add potato wedges to a large mixing bowl, then add vegetable oil and garlic. Stir to combine.
- Add Parmesan, cornstarch, black pepper, salt, onion powder, paprika, chili powder, and minced cilantro. Stir to combine. ** I find the best way to really mix the seasonings into the potatoes is to use your hands. **
Bake
- Spread the potato wedges evenly onto prepared baking sheets. Make sure you leave space in between each wedge so the hot air can circulate. ** I had the best results when placing the potatoes skin side down, with the point facing upwards. **
- Bake in preheated oven for 15 minutes.
- Keep the baking sheets in the oven, and change the temperature to 375°F. Continue baking another 40 minutes, or until as crispy and golden brown as you'd like.
Serve
- Serve hot with your favorite dipping sauce!
Notes
- Soaking cut potato wedges in cold water for 30-45 minutes before cooking helps remove excess starch for crispier results.
- Pat potatoes thoroughly dry after soaking to ensure they crisp well in the oven.
- The recipe yields about 40 wedges, sufficient for approximately 8 servings.
- Placing wedges skin side down with points facing up while baking promotes better crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 672mg | 28% |
| Potassium | 1015mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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