Description
These crispy potato wedges are a delightful side dish or snack. Seasoned with a blend of herbs and spices, these baked potato wedges are flavorful and satisfying. The optional addition of Parmesan cheese and fresh parsley elevates these wedges to a gourmet level.
Ingredients
Scale
Potato Wedges:
- 4 large russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the potatoes: Place the potato wedges in a large bowl and cover with cold water. Soak for 30 minutes to remove excess starch, then drain and pat dry thoroughly with a clean kitchen towel.
- Season the potatoes: Toss the wedges with olive oil, garlic powder, smoked paprika, onion powder, oregano, salt, and pepper until evenly coated.
- Bake: Arrange the wedges on the baking sheet, cut side down, and bake for 35-40 minutes, flipping halfway through, until golden and crispy.
- Finish and serve: Sprinkle with Parmesan and parsley if desired. Serve hot with dipping sauce.
Notes
- Soaking the potatoes helps achieve extra crispiness.
- For an extra kick, add a pinch of cayenne pepper to the seasoning mix.
- Prep Time: 15 minutes (plus 30 minutes soaking time)
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
