Description
These Baked Potato Wedges are crispy on the outside, tender on the inside, and loaded with savory flavors. Perfect as a side dish or a snack, these wedges are easy to make and absolutely delicious.
Ingredients
Units
Scale
Potato Wedges:
- 4 small or medium Russet potatoes, unpeeled
Seasoning:
- 1/4 cup olive oil
- 2 teaspoons chopped thyme leaves
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated parmesan cheese, plus more to taste
- 2 tablespoons finely chopped Italian parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F and line 2 large sheet pans with parchment paper.
- Prepare Potatoes: Wash and scrub the potatoes, then cut each into about 8 wedges of similar size.
- Season Potatoes: In a bowl, toss the potato wedges with olive oil, thyme, paprika, garlic powder, onion powder, salt, and pepper until coated.
- Bake: Transfer the seasoned potatoes to the sheet pans, ensuring they lay flat. Roast for 35-40 minutes, flipping halfway through.
- Finish: Once golden and crispy, toss the wedges with parmesan cheese and parsley. Serve hot.
Notes
- Russet potatoes: Opt for smaller or medium-sized potatoes.
- Parchment paper: Recommended over aluminum foil to prevent sticking.
- For extra crispiness: Soak cut potatoes in cold water for 20 minutes before drying and cooking.
- Storage: Keep leftovers in a sealed container for 3-4 days.
- Freezing: Freeze cooled wedges in a single layer before transferring to a bag for up to 3 months.
- Reheating: Bake frozen wedges at 350°F for 20 minutes or air fry at 375°F for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
