Baked Potato Wedges
You'll love these easy and delicious baked potato wedges. They are seasoned perfectly and roasted until golden brown and crispy on the outside. They are perfect as appetizers or a side dish.
Servings: 6 people
Calories: 212kcal
Equipment
Ingredients
- 4 small or medium Russet potatoes unpeeled
- ¼ cup olive oil
- 2 teaspoons chopped thyme leaves
- ¾ teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup grated parmesan cheese plus more to taste
- 2 tablespoons finely chopped Italian parsley
Instructions
- Preheat oven to 425 degrees F. Line 2 large sheet pans with parchment paper (preferably not aluminum foil, see note below).
- Wash and scrub potatoes until clean. Cut each potato into about 8 wedges, making sure they are about the same size for even cooking. I usually cut each in half lengthwise, and then cut each half into 4 wedges.
- Place the sliced potatoes in a large bowl. Toss with the olive oil, thyme, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Transfer to the lined sheet pans and lay every edge flat. Don’t overcrowd, as overcrowding can cause the potatoes to steam instead.
- Roast for about 35 to 40 minutes total, flipping them after about 25 minutes into the baking time. Once ready, they should be golden brown and crispy.
- Remove from the oven and immediately toss with grated parmesan cheese and chopped parsley. Serve warm. Enjoy!
Notes
- Russet potatoes: Ideally, find ones that are smaller or medium in size.
- I’d highly recommend using parchment paper rather than aluminum foil. Sometimes food sticks to foil even when greased.
- Want them extra crispy? Soak sliced uncooked potatoes in cold water for about 20 minutes, then pat dry and proceed as directed. This will remove excess starch, which helps to make potatoes crunchier.
- Store leftovers in a sealed container for up to 3 or 4 days.
- Freezing: Let the baked potatoes cool down completely. Freeze in a single layer until hardened, and then transfer to a resealable bag. Freeze for up to 3 months.
- Reheat frozen wedges in the oven at 350F for 20 minutes, or in the air fryer at 375 for 10 minutes.
- Russet potatoes: Yukon gold or red potatoes. If substituting, find larger ones, since these tend to be smaller than russets.
- Seasoning: Feel free to customize the seasoning blend with your favorite spices.
Nutrition
Serving: 5wedges | Calories: 212kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 663mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg