Crispy Baked Potato Wedges
Ingredients
- • 900 g russet potatoes
- • 45 ml olive oil
- • 5 g garlic powder
- • 5 g paprika
- • 2.5 g onion powder
- • 2.5 g dried oregano
- • 6 g salt
- • 2 g black pepper
- • 0.5 g cayenne pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Wash the potatoes thoroughly and pat them dry. Leave the skin on for extra crispiness.
- 3
Cut each potato in half lengthwise, then cut each half into 3-4 wedges, aiming for evenly sized pieces.
- 4
In a large bowl, combine olive oil, garlic powder, paprika, onion powder, oregano, salt, black pepper, and cayenne pepper.
- 5
Add the potato wedges to the bowl and toss thoroughly, ensuring each wedge is evenly coated with the oil and spice mixture.
- 6
Arrange the wedges on the prepared baking sheet in a single layer, skin-side down, leaving space between each wedge for proper air circulation.
- 7
Bake for 20 minutes, then flip each wedge using tongs or a spatula.
- 8
Continue baking for another 15 minutes until golden brown and crispy on the outside while tender inside.
- 9
Remove from oven and let cool for 2-3 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy wedges are my go-to side dish - perfectly golden outside and fluffy inside every time. Serve them hot from the oven with your favorite dipping sauce, and watch them disappear faster than fries!"
