0 from 60 votes
Seasoned Baked Potato Wedges
These Baked Potato Wedges are seasoned with zesty blend of spices and baked until gloriously crispy on the outside, and soft and fluffy inside!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 245 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 5 large Russet potatoes washed and dried
- 1/3 cup vegetable oil
- 5 cloves garlic minced
- 1 cup grated Parmesan cheese
- 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 minced fresh cilantro
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.
Cup of Yum
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
- For even crispier potato wedges:
- super dry
- This recipe should yield about 40 potato wedges, which I've estimated could serve approximately 8 people. As always, feel free to divide the wedges into whichever size serving you'd like.
- Once the potatoes have been sliced into wedges, add them to a bowl with cold water and soak them for about 30-45 minutes.
- Then drain the water, and pat the potato wedges super dry, and continue with the recipe.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Cholesterol
11mg
(4%)
Sodium
672mg
(28%)
Potassium
1015mg
(29%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
344IU
(7%)
Vitamin C
14mg
(16%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 245
% 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.