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Crispy Baked Potato Wedges

Crispy Baked Potato Wedges
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Crispy Baked Potato Wedges offer a golden, crunchy exterior with a tender, fluffy interior. Ready in under 30 minutes, they provide a healthier baked alternative to fried potatoes, seasoned with smoky paprika, garlic powder, salt, and pepper. Perfect as a snack or side dish, these wedges are kid-friendly, versatile, and ideal for busy weeknights or anytime craving hits.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Ingredients

  • 1 tablespoon fresh or dried rosemary or thyme (optional)
  • Parmesan cheese, grated (for cheesy twist)
  • Cayenne pepper or chili powder (for spicy kick)
  • Fresh parsley, chives, or green onions for garnish
  • Lemon zest and lemon juice (for a zesty finish)
  • Avocado oil (as an oil alternative for vegan or allergy-friendly option)

Instructions

  1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). A hot oven is crucial to achieve that perfect crispy exterior while keeping the interiors soft and fluffy.
  2. Prepare the Potatoes: Wash and scrub russet potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into 3 to 4 wedges depending on size. Keeping wedges similar in size ensures even cooking.
  3. Season the Wedges: Place the potato wedges in a large bowl. Drizzle with olive oil and toss until evenly coated. Sprinkle paprika, garlic powder, salt, and pepper over the wedges. Toss again to distribute the seasoning evenly. Add optional herbs or spices if desired.
  4. Arrange on Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Spread the wedges in a single layer, making sure they are not overlapping—this is key to crispiness.
  5. Bake Until Golden and Crisp: Bake the potato wedges for 25-30 minutes, flipping them halfway through to ensure even browning. Keep an eye toward the end and remove once they’re golden and crispy on the outside.

Notes

  • Pat potatoes dry after washing to reduce moisture that can prevent crisping.
  • Use high heat (425°F) to achieve a crispy crust without sogginess.
  • Do not overcrowd the baking sheet; allow space for air circulation.
  • Flip wedges halfway through baking for even browning.
  • Use russet potatoes for their high starch content and fluffy interior.
  • For extra crispiness, preheat the baking sheet before placing wedges on it.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, separately from dips.
  • Freeze in a single layer before transferring to freezer-safe bags; use within 2 months.
  • Reheat in a 400°F (200°C) oven for 10 minutes to restore crispiness; avoid the microwave.

Nutrition

Keywords: crispy baked potato wedges, baked potato wedges, healthy potato wedges, easy potato wedges, gluten-free snack, oven-baked potatoes

Find it online: https://eazyummy.com/crispy-baked-potato-wedges/