Baked Potato Wedges
Enjoy these potato wedges with a variety of entrees or savor them as a stand-alone snack!
Ingredients
- 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)
Instructions
- 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.
Notes
See blog post for alternative seasoning ideas.
Nutrition
Calories: 294kcalCarbohydrates: 33gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 7mgSodium: 1029mgPotassium: 743mgFiber: 3gSugar: 1gVitamin A: 461IUVitamin C: 9mgCalcium: 119mgIron: 2mg
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