Baked Potato Wedges

Kimberly Killebrew

Enjoy these potato wedges with a variety of entrees or savor them as a stand-alone snack!

5 from 2 votes

Prep Time 10

Cook Time 40

Soaking Time 30

Total Time 1 20

Course Appetizer, Side Dish, Snack

Servings

Calories 294 kcal

3 large Russet potatoes or about 2 pounds Yukon Gold potatoes (Russets produce the crispiest results; Yukon Golds are rich and buttery)
1/4 cup olive oil
2 teaspoons Italian seasoning (combination dried rosemary, thyme, oregano, basil, sage, parsley)
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons sea salt
1 1/2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan (optional)

Preheat oven to 400 F. Line a large baking sheet.
Scrub the potatoes (don't bother to peel them) and cut them into wedges. Place them in a bowl of cold water for at least 30 minutes or up to 2 hours. Drain and blot them with paper towels.
Place potato wedges in a large bowl, drizzle with the olive oil, and toss to evenly coat them. Place the seasonings in a small bowl and stir to combine. Add to the potato wedges and Parmesan cheese (if using) and toss to evenly coat them. Place the potato wedges in a single layer on the baking sheet and bake for 35-40 minutes or until golden brown, flipping them over for the last 10 minutes or so. Serve immediately.

See blog post for alternative seasoning ideas.

Keyword Baked Potato Wedges, Potato Wedges

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