Description

These Crispy Oven-Baked Potato Wedges are packed with flavor and easy to make. A perfect choice for a quick dinner or a yummy snack, featuring wholesome russet potatoes and a blend of garlic and onion seasoning.

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Cut each potato in half lengthways, then cut each half into four wedges, aiming for equal sizes.
Soak the potato wedges in hot water for 10 minutes to remove excess starch.
Drain and pat the potatoes dry, then place them on the baking pan and drizzle with olive oil.
Sprinkle garlic powder, onion powder, salt, and pepper over the potatoes, tossing to coat evenly.
Arrange the wedges in a single layer with cut sides down, using two pans if necessary for space.
Bake for 30 minutes, flip the wedges, and return to the oven.
Bake for an additional 25 to 30 minutes until golden brown and crisp, checking frequently.
Garnish with parsley if desired and serve hot.

Notes

Potatoes should be cut evenly for uniform cooking and crispiness.
Soaking helps achieve a crunchier texture; drain thoroughly before seasoning.
Bake in two pans if needed to ensure even cooking.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg