Seasoned Baked Potato Wedges
User Reviews
5
Seasoned Baked Potato Wedges
Description
This recipe uses peeled large potatoes cut into wedges and tossed in olive oil along with a seasoning mix of paprika, garlic powder, onion powder, salt, and pepper. Baking at a high temperature ensures a dark golden-brown, crispy texture on the outside while preserving a soft, fluffy center. The seasoning mix gives the wedges a flavorful, savory profile.
Traditionally served hot and fresh, these wedges are commonly accompanied by sour cream and sweet chili sauce but can also be enjoyed with ketchup, BBQ sauce, or aioli. This versatile side works well alongside grilled meats or as a snack.
Potatoes suitable for this recipe include starchy or all-rounder varieties; waxy potatoes are not advisable. The wedges freeze well after cooking and can be reheated in the oven to regain crispness. The recipe yields approximately four servings.
Ingredients
- 2 lb / 1 kg potato peeled (4 large ones) (Note 1
- 3 tbsp olive oil
Seasoning
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or sub with more garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
To serve (optional - but highly recommended for optimal experience!)
- sour cream
- sweet chili sauce
- ketchup or tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish
- avocado dipping sauce
Instructions
- Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
- Mix the Seasoning ingredients.
- Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
- Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
- Spread out on tray, ensuring cut side lies flat on the tray.
- Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
- Serve immediately!
- Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.
Notes
- Use starchy or medium-starch potatoes; avoid waxy types for the best crispy wedges.
- Cooked wedges freeze well; reheat in the oven at 200°C (390°F) for about 12 minutes to crisp up again.
- The recipe yields roughly four servings without dipping sauces.
- Classic Australian serving pairs with sour cream and sweet chili sauce; other dipping sauces like ketchup, BBQ, or aioli also work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 242g | |
| Calories | 253cal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4.1g | 8% |
| Fat | 10.8g | 17% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 886mg | 37% |
| Potassium | 956mg | 20% |
| Fiber | 5.9g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 62.7mg | 70% |
| Calcium | 30mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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