Potato Wedges
For a more nutritious take on fries, try these crispy, fluffy baked Potato Wedges! With a perfectly crisp exterior and soft, pillowy inside, they’re a budget-friendly side that pairs with anything. Skip the fryer and enjoy!
Servings: 4 servings, as a side
Cost: $2.89
Equipment
Ingredients
- Cooking spray
- 2 pounds russet potatoes try to get 4, 1/2-pound potatoes
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
- Freshly grated Parmesan cheese optional, see note 1
- Freshly chopped parsley optional
- Fry sauce or ketchup, for serving
Instructions
- Preheat oven to 425°F. Grab a large sheet pan and lightly grease with cooking spray. Peel, wash, and completely dry potatoes. Cut potatoes in half lengthwise, then cut each half into 4 wedges (so you get 8 pieces from each potato). (If your potato is small/medium, cut it into 6 wedges.) Make sure wedges are about the same thickness and size for even roasting.
- Place potatoes in a large bowl (not on the sheet pan!) and drizzle with oil. Toss. Add seasonings and toss well again (I like to use my hands!) until potatoes are nicely and evenly coated. Add wedges to prepared sheet pan and space them out so they have plenty of room (see note 2). Place cut side down on the pan.
- Bake for 15 minutes. Remove from oven and flip, then return for another 15 minutes (see note 3). If the wedges aren’t crispy/tender enough, flip them again and roast an additional 5–10 minutes.
- Grate Parmesan on top of the hot wedges and sprinkle on chopped parsley before serving. Serve with ketchup or my fave fry sauce and enjoy!
Video
Notes
Note 1: I like to use a block of Parmesan cheese and grate it right over the wedges with a fine grater. This gives the cheese the best possible texture, and it melts perfectly over the hot potatoes.
Note 2: The more space the Potato Wedges have, the better they roast. If the potatoes overlap, they steam instead of roast. If they steam, they’ll taste soggy instead of deliciously caramelized. (Crowded potatoes will also take longer to roast).
Note 3: If the potatoes stick to the pan, that means they’re not ready to flip. When they’re ready, they’ll release easily from pan. If potatoes stick, give them a few more minutes to reach the proper degree of doneness.
Storage: Store completely cooled potatoes in an airtight container in the fridge for up to 5 days. This will keep them from getting soggy or developing an off flavor.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 594mg | Potassium: 979mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg