Baked Potato Wedges Easy Healthy Delicious

Why make these potatoes?

These wedges make perfect sides to any main course or as a snack when you craving some delicious fried food. Crispy on the outside, soft tender on the inside but baked, not fried. Perfect subsitute for French fries. This recipe uses a fraction of the oil used in traditional deep-fried potato Also, you need only 4 main ingredients which are all pantry staples you probably already have on hand. And, these are very customizable so you can flavor them any way you like from simple salt and black pepper to parmesan cheese, onion powder, chili powder, etc. By the way, you can also air fry them. Just spary the air fryer basket with cooking spray and fry for 20 mins tossing every 8 minutes You can also serve these along with other main course such as Crispy chicken, Breaded chicken, baked fish, Lamb Roast, Beef, Turkey, or veggie burgers

Ingredients and substitutes

Potatoes – It’s best to use potatoes like russets or yukon gold for these as they hold their shape better. Russet are high is starch so they are wonderfully tender on the inside when baked. Peel and wash potatoes. Slice each potato cut in half. Then each half into three vertically. Cooking oil – I love using olive oil but not when I cook on a very high heat like this. Olive oil burns in high heat and is not good for you. So while olive oil is usually healthier than cooking oil, in this case, it’s best to use cooking oil. Seasonings – The most basic is salt, pepper. But there is so much more you can do with seasoning. I love making different variations from turmeric to pumpkin spice as well as Parmesan or Cheddar. Today I have used, salt, pepper, garlic powder, and paprika. Feel free to throw in some dried herbs like rosemary, thyme or parsley.

Baked potatoo wedges recipe

Preheat Oven at 425°F/ 220°C/ Gas Mark 7 Parboil potatoes Microwave – Place potato wedges in a large bowl (microwave-safe bowl). Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more. Stovetop – Place potatoes in a pan of cold water and boil for approximately three minutes. They should be firm, not soft.

Drain the potato wedges well on a paper towel – wipe excess moisture.Pro tip – drying potatoes will ensure they are crisp when baking. Excess moisture will cause them to stew. Season with oil, salt, black pepper, and any other optional seasonings such as paprika, garlic, rosemary, lemon, Italian seasoning). I used garlic powder and paprika today. Tray – Line a baking sheet with parchment paper. Arrange the potatoes on the parchment paper in a single layer. I prefer parchment paper but you can also use aluminum foil.

Bake for about 20 to 25 minutes turning them around once in between until golden brown and crisp on the outside but still tender on the inside.Pro tip – turning them will ensure they crisp on both sides evenly. Serve hot with ketchup, mustard, mayo, mustard, ranch dressing. My favorite dipping sauce is a combination of ketchup, mayo, and mustard.

More potato recipes

Stovetop Melting Potatoes Mashed Potatoes Recipe or Skinny Mashed Potatoes Hasselback Potatoes Crispy Garlic Roasted Potatoes Roasted Sweet Potatoes Skinny Baked Chicken Potato Casserole See all potato recipes

Frequently asked questions

Troubleshooting

My baked potato wedges are dry, not moist inside.The oven temperature needs to be very hot no less than 200C so the potatoes are instantly crisp and brown. Low oven temperature will take longer to brown on the outside which makes them dry on the inside.

My potatoes are wet and sticky in the oven.The potatoes need to be drained well, and any excess moisture wiped off. If there is moisture in the potatoes they will stew, not roast in the hot oven.