Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings
Coated with seasonings, these Potato Wedges are insanely delicious! In just an hour and a half, you can have the best treats today! Take a break from the usual fries and try this recipe instead. Enjoy!
Ingredients:
3 tbsp olive oil
2 tsp onion powder
½ tsp paprika
2 tsp garlic powder
1 tsp salt
4-6 russet potatoes
½ tsp freshly ground black pepper
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a large-rimmed baking sheet with parchment paper.
Slice the potatoes into small cubes, then put them into a large mixing bowl. Add water to the bowl and make sure to soak the potatoes entirely for at least 15 minutes to an hour.
Remove the potatoes from the bowl, then use paper towels to pat them dry. Put them into a large resealable bag.
Combine paprika, salt, pepper, garlic powder, and onion powder in a mixing bowl.
Transfer the seasonings inside the bag with the potatoes together with olive oil. Seal the bag and shake it to mix all the ingredients.
Move the coated potatoes onto the lined baking sheet and spread them evenly.
Place the baking sheet in the preheated oven and bake the potato wedges for about 30 minutes. Turn them over and bake the other sides for another 30 minutes or until done.
Remove the potato wedges from the oven and allow them to rest for a few minutes at room temperature before serving.
Serve as is or with your preferred dipping sauce. Enjoy!
Notes:
Feel free to add these things if you like.
1/4 tsp ground mustard or Italian seasoning
1/2 c panko breadcrumbs
1/2 c freshly grated vegetarian Parmesan cheese
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 271 kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg
Ingredients
- 3 tbsp olive oil
- 2 tsp onion powder
- ½ tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- 4-6 russet potatoes
- ½ tsp freshly ground black pepper
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a large-rimmed baking sheet with parchment paper.
Slice the potatoes into small cubes, then put them into a large mixing bowl. Add water to the bowl and make sure to soak the potatoes entirely for at least 15 minutes to an hour.
Remove the potatoes from the bowl, then use paper towels to pat them dry. Put them into a large resealable bag.
Combine paprika, salt, pepper, garlic powder, and onion powder in a mixing bowl.
Transfer the seasonings inside the bag with the potatoes together with olive oil. Seal the bag and shake it to mix all the ingredients.
Move the coated potatoes onto the lined baking sheet and spread them evenly.
Place the baking sheet in the preheated oven and bake the potato wedges for about 30 minutes. Turn them over and bake the other sides for another 30 minutes or until done.
Remove the potato wedges from the oven and allow them to rest for a few minutes at room temperature before serving.
Serve as is or with your preferred dipping sauce. Enjoy!
Notes
Feel free to add these things if you like. 1/4 tsp ground mustard or Italian seasoning 1/2 c panko breadcrumbs 1/2 c freshly grated vegetarian Parmesan cheese Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
