Description
These crispy baked potato wedges are the perfect side dish or snack, with a savory garlic seasoning and a hint of smokiness. Easy to make and full of flavor, they’re perfect for any occasion!
Ingredients
Scale
- 4 medium russet potatoes, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon sea salt, plus more to taste
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Freshly ground black pepper, to taste
- Chopped fresh parsley (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Scrub the potatoes well under cold water, then pat dry. Cut each potato in half lengthwise, then slice each half into 4 evenly sized wedges.
- In a large bowl, combine the potato wedges with olive oil, garlic powder, sea salt, onion powder, smoked paprika, and black pepper. Toss until evenly coated.
- Spread the seasoned wedges evenly on the prepared baking sheets, making sure they’re not crowded.
- Bake for 40-45 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside, tender inside.
- Once baked, sprinkle with fresh parsley and Parmesan cheese, if desired. Serve immediately.
Notes
- For the crispiest wedges, use russet potatoes and do not peel them.
- If the wedges are crowded on the baking sheet, they will steam instead of crisping. Use two baking sheets for best results.
- Feel free to customize the seasoning by adding your favorite spices or herbs.
- These wedges can be stored in the fridge for up to 2 days and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 4 wedges)
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg