Oven Baked Potato Wedges
VeganPaleo
Prep time
35 mins
Cook time
32 mins
Total time
1 hours 7 mins
Ingredients
- 4 medium russet potatoes, scrubbed & rinsed (my potatoes were 28 oz = 1.75 lb for reference but you can do a comparable weight)
- ¼ tsp salt
- cracked black pepper to taste
- ¼ tsp garlic powder (optional)
- 2 tbsp olive oil
- toppings such as shredded parmesan & green onion (optional)
Preparation
- Cut the potatoes into wedges. I like to cut the potatoes in half lengthwise and then cut them in half again and in half again so you're left with about 8 wedges per potato.
- Place potato wedges in a large bowl of cold water. Add a cup of ice to the bowl. Let them stay in the bowl for 30 minutes.
- Preheat oven to 450 degrees. Line a rimmed baking sheet with non-stick foil.
- Drain the bowl, and dry the potato wedges very well. The dryer the potatoes, the crisper the potato wedges will be.
- Put the dry potato wedges in another large bowl. Add garlic powder, salt, and black pepper. Combine well. Add oil to bowl, and combine well.
- Put potato wedges on lined baking sheet in a single layer, skin touching the baking sheet. Bake for 20 minutes. Flip the wedges, and bake for about 12 more minutes or until the potato wedges are as crispy as you like.
- Enjoy warm! Can sprinkle parmesan cheese & chopped green onion. Pair with dipping sauces such as ketchup, yellow mustard, dijon mustard, spicy mustard, honey mustard, or BBQ sauce.
Occasion:
Super Bowl
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