Baked Potato Wedges Recipe
Perfectly crispy potato wedges with just 5 ingredients! Simply chop, season, and bake for golden, restaurant-style results in 30 minutes. The ultimate easy side dish or snack!
Servings: 4
Calories: 447kcal
Equipment
Ingredients
- 5 potatoes
- 6 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 50 g grated parmesan
Instructions
- Preheat your oven to Grill Mode, medium heat or level 3.
- Wash the potatoes, cut them in big chunks, in quarters or thinner depending on how you like them. However, try to make sure that they are all the same size. Leave the skin on- there is no need to peel them.5 potatoes
- Place the potatoes in a bowl and sprinkle with olive oil, paprika, garlic powder, salt & pepper.6 tbsp olive oil , 1 tsp paprika, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder
- Transfer in a pan lined with parchment paper. Arrange them in even columns across the pan so they don’t stay on top of each other.
- Place the pan on top shelf of the oven. Bake for 20-30 minutes or until crunchy and golden.
- Sprinkle with parmesan cheese to serve.50 g grated parmesan
- Have it with fresh salad or on their own with your favourite dip. The possibilities are endless!
- Enjoy!
Video
Notes
- Storage: These potato wedges store well in the fridge for up to 1 day. They taste best when just taken out from the oven.
- Tip 1: Select starchy potatoes like russet or Yukon Gold for the best texture and flavour.
- Tip 2: Thoroughly toss your wedges in olive oil and your favourite seasonings, making sure they are well-coated for delicious flavour.
- Tip 3: Arrange the wedges on a baking sheet with enough space between them to ensure they crisp up evenly during baking.
Nutrition
Calories: 447kcal | Carbohydrates: 49g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 526mg | Potassium: 1163mg | Fiber: 6g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 52mg | Calcium: 145mg | Iron: 2mg
