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Crispy Baked Potato Wedges

Crispy Baked Potato Wedges
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Learn how to make perfectly crispy baked potato wedges that are golden, crunchy, and bursting with savory flavor. This healthy, easy-to-follow recipe uses simple ingredients and smart baking techniques to create a guilt-free snack or side dish that’s sure to impress at any meal or gathering.

Ingredients

Scale

Main Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried rosemary or thyme (optional)

Instructions

  1. Prepare the potatoes: Wash and scrub the russet potatoes thoroughly, keeping the skins on for texture and nutrients. Cut each potato lengthwise into about 8 even wedges.
  2. Soak the wedges: Place the cut wedges in a bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain and dry the wedges thoroughly using kitchen or paper towels.
  3. Season the wedges: In a large bowl, toss the dried potato wedges with olive oil, salt, garlic powder, paprika, black pepper, and optional dried herbs, making sure each wedge is coated evenly.
  4. Arrange on a baking sheet: Line a baking sheet with parchment paper or use a lightly greased wire rack. Place the wedges spaced out in a single layer for even air circulation and crisping.
  5. Bake to crispy perfection: Preheat the oven to 425°F (220°C). Bake the wedges for 30-35 minutes, flipping them halfway through. The wedges should have golden brown, crispy edges with soft, tender interiors.
  6. Serve and enjoy: Remove the wedges from the oven and let them rest for a few minutes to deepen crispness. Serve immediately with your favorite dips or as a side dish.

Notes

  • Dry the potato wedges thoroughly after soaking to ensure crispiness.
  • Bake at high heat (425°F / 220°C) for the best crunch without drying out the inside.
  • Do not overcrowd the baking sheet to avoid steaming and soggy wedges.
  • Flip the wedges halfway through baking to ensure even browning on all sides.
  • Use russet potatoes for ideal texture; Yukon Gold can be used for a creamier result.

Nutrition

Keywords: crispy baked potato wedges, oven baked fries, healthy potato wedges, gluten free potato wedges, easy side dish, snack recipe

Find it online: https://recipesbykaeli.com/crispy-baked-potato-wedges/