Baked Potato Wedges

As seen on

Love & Lemons

Total Time

55 mins

Prep Time

10 mins

Cook Time

45 mins

Rating

(8)

Ingredients

4 servings

4 medium russet potatoes, about 2 pounds, cut into wedges
2 tablespoons extra-virgin olive oil
1½ teaspoons garlic powder
1 teaspoon sea salt, plus more to taste
¾ teaspoon onion powder
¾ teaspoon smoked paprika
Freshly ground black pepper
Chopped fresh parsley, optional, for sprinkling
Grated Parmesan cheese, optional, for sprinkling

American Baking Beginner Vegetarian ...

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Preparation

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Step 1

Preheat the oven to 425°F and line two baking sheets with parchment paper.

Step 2

In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper. Spread evenly on the baking sheets.

Step 3

Roast for 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.

Step 4

Sprinkle with parsley and Parmesan cheese, if using. Season with salt to taste and serve.

Chef’s notes

Use Russet potatoes for best results.

Don't peel the potatoes as the skins help them crisp up.

Give them plenty of space on the baking sheet to avoid steaming.

Flip them halfway through baking to ensure even crisping.

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Baked Potato Wedges

Ingredients

Preparation

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Step 2

Step 3

Step 4

Chef’s notes

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