Description
Crispy and flavorful baked potato wedges, seasoned with a blend of spices, parmesan, and fresh herbs, perfect for a healthy side dish or snack.
Ingredients
Units
Scale
Potatoes
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- 5 large russet potatoes, rinsed and cut into wedges
Seasoning
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- 1 cup grated parmesan
- 1 tablespoon cornstarch
- 2 teaspoons freshly cracked black pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika, or smoked paprika
- 1 teaspoon chili powder
Oil and Garnish
- 1/3 cup oil (avocado, vegetable, or olive oil)
- 3 cloves garlic, minced
- 1/4 cup minced fresh herbs of choice (e.g., cilantro, parsley, rosemary, or thyme)
Instructions
- Preheat the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set them aside.
- Prepare the potatoes. Wash all the potatoes well, then slice in half longways. Cut each half in half again, then cut each quarter in half at an angle to create even-sized wedges. Transfer the wedges into a large mixing bowl and set aside.
- Mix the seasoning. In a small mixing bowl, combine the parmesan, minced garlic, cornstarch, pepper, salt, onion powder, paprika, and chili powder. Set it aside.
- Coat the potatoes. Add the oil and garlic to the potato bowl and toss until all the wedges are coated. Add the cheese/spice mixture and chopped herbs, then mix until all wedges are evenly coated.
- Arrange the wedges on baking sheets. Evenly spread the potato wedges onto the prepared baking sheets, making sure they are arranged side by side without overlapping.
- Bake the wedges. Place the wedges into the preheated oven and bake for 15 minutes.
- Reduce heat and continue baking. Reduce the oven temperature to 375°F and continue baking for 40 minutes or until the wedges are crispy.
- Serve. Once baked, remove the potato wedges from the oven and serve them warm with your favorite toppings or dipping sauce.
Notes
- Storing: Store your potato wedges in an airtight container or baggie to keep out the air and help prevent them from turning stale. They will keep in the fridge for up to 3 days.
- Reheating: Reheat the potato wedges in an air fryer to get them crisp again. Air fry leftover wedges for 3 to 4 minutes at 375°F, or until heated through and crispy.
- Freezing: Freeze the potato wedges on a baking sheet, ensuring they do not touch, until frozen solid. Then place them in a zip-top bag and freeze for up to 3 months. Reheat in the oven or air fryer at 375°F until crisp and heated through.
- Soaking: For an even crispier texture, soak the wedges in cool water for 45 minutes after cutting, to remove starch. Drain the water and thoroughly pat the wedges dry with paper towels before seasoning.
- Spacing: Arrange wedges side by side instead of piling them together to allow for quicker and even baking.
- Seasoning: Feel free to use any fresh herbs you enjoy for this recipe. A mixture works great!
Nutrition
- Serving Size: 1 serving (1/6th of recipe)
- Calories: 245
- Sugar: 1g
- Sodium: 685mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
