Baked Potato Wedges
Crispy Baked Potato Wedges with a fluffy inside and big flavor from just 4 spices. Easy recipe with no soaking required.
Servings: 6 servings
Calories: 220kcal
Ingredients
- 3 pounds Yukon gold or Russet potatoes washed, dried & cut into wedges
- 2 tablespoons olive oil extra virgin
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, add potatoes, drizzle with oil and toss to coat, using kitchen tongs.
- Sprinkle with Italian seasoning, garlic powder, salt and pepper. Mix with tongs to coat evenly.
- Spread in a single layer on previously prepared baking sheet, so wedges are not touching each other (use another one if necessary). Bake for 35 minutes or until golden brown and fork tender, flipping once after about 20 minutes.
- Remove from the oven and serve with baked chicken drumsticks, any other protein or on their own with ketchup on a side.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Potatoes will lose their crispness though. Reheat in the microwave, oven, or air fryer. In the oven or air fryer, I’d reheat at 350 F until heated through.
- Freeze: I do not recommend to freeze this dish as it doesn't have a pleasant texture upon thawing.
Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 402mg | Fiber: 5g | Sugar: 2g