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Potato Wedges

Potato Wedges
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These Potato Wedges are crispy on the outside and tender on the inside, seasoned with a flavorful blend of herbs and spices. Perfect as a snack, side dish, or appetizer, this easy-to-make recipe uses simple pantry ingredients and baking to achieve a healthier alternative to deep frying. Ideal for family dinners, barbecues, or anytime comfort food cravings strike.

Ingredients

Scale

Main Ingredients

  • 4 medium Yukon Gold or Russet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary or thyme

Instructions

  1. Prepare the Potatoes: Wash the potatoes thoroughly and cut each into evenly sized wedges, leaving the skin on for added texture and nutrients.
  2. Season the Wedges: In a large bowl, toss the wedges with olive oil, salt, pepper, paprika, garlic powder, and dried rosemary or thyme until each wedge is evenly coated.
  3. Arrange for Baking: Place the wedges on a baking sheet in a single layer with space between each piece to avoid steaming and ensure crispiness.
  4. Bake Until Golden: Bake in a preheated oven at 425°F (220°C) for 30-35 minutes, flipping the wedges halfway through for even browning and a crunchy exterior with a tender inside.
  5. Serve Warm and Enjoy: Once baked, let the wedges cool slightly before serving with your favorite dips or garnishes.

Notes

  • Use starchy potatoes like Russets for best crispness.
  • Soak wedges in cold water for 30 minutes before baking to remove excess starch and enhance crunch.
  • Bake at high temperature (425°F/220°C) for optimal browning and crispiness.
  • Flip wedges halfway through baking for even crispness.
  • Do not overcrowd the baking sheet to prevent soggy potatoes.

Nutrition

Keywords: Potato wedges, crispy potato wedges, baked potato wedges, healthy potato snack, gluten free appetizer, easy potato recipe

Find it online: https://marygourmet.com/potato-wedges/