Roasted Potato Wedges
My crispy baked potato wedges are easy to make and the perfect side dish for busy weeknight dinners and fancy enough for an elegant dinner party.
Servings: 8
Calories: 106kcal
Ingredients
- 2 lbs potatoes cut into wedges
- 2 tablespoon olive oil
- 2 teaspoon kosher salt or coarse sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin - optional
Instructions
- Preheat the oven to 375 degrees F.
- Add the seasonings to a small bowl and whisk to combine.
- Rinse the potatoes in cold running water, then pat dry with paper towels. For extra crispy roasted potato wedges, soak the cut potatoes in cold water for 30 minutes before preparing the recipe, it will make a big difference.
- Cut the potatoes in half long ways, then cut in half again making 4 quarters cut the long way. Cut the quarters into wedges (3 or 4 cuts depending on the size of the potato).
- Add the wedges to a large bowl and coat them with olive oil.
- Season the potato wedges liberally with the seasoning blend.
- Place the seasoned wedges in a single layer on a baking sheet lined with aluminum foil or parchment paper.
- Place the sheet pan on the middle rack of the preheated oven and bake for 40 - 50 minutes (depending on how crispy you want the potatoes) at 350 degrees F. You should be able to easily pierce the potato with a fork (internal temperature approx 200-210 degrees F)
- Serve and enjoy!
Nutrition
Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 488mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg