Potato Wedges

Name: Potato Wedges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium russet potatoes, scrubbed clean and cut into 8 wedges each; 1 tbsp olive oil; 1/4 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp dried rosemary or thyme, crushed between fingers; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground; 2 tbsp Parmesan cheese, grated, optional; 1 tbsp fresh cilantro, chopped, for garnish

Crispy baked potato wedges seasoned with herbs and spices. A delicious and healthier alternative to fries.

45 minEasyServes 4180 cal/serving

AmericanSideOvenVegetarianVeganGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 medium russet potatoes, scrubbed clean and cut into 8 wedges each
1 tbsp olive oil
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried rosemary or thyme, crushed between fingers
1/4 tsp salt
1/4 tsp black pepper, freshly ground
2 tbsp Parmesan cheese, grated, optional
1 tbsp fresh cilantro, chopped, for garnish

Instructions

1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2

Scrub 4 medium russet potatoes thoroughly under running water to remove any dirt. Pat them dry with paper towels.
3

Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato. Try to keep the wedges roughly the same size for even cooking.
4

Place the potato wedges in a large bowl and add 1 tbsp olive oil. Toss to coat all wedges evenly with oil.
5

In a small bowl, combine 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp crushed between fingers dried rosemary or thyme, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Mix well to create a seasoning blend.
6

Sprinkle the seasoning mixture over the oiled potato wedges and toss again to ensure all wedges are evenly coated with the spices.
7

Arrange the potato wedges on the prepared baking sheet in a single layer, skin side down, making sure they're not touching or overlapping. This allows them to get crispy on all sides.
8

Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through the cooking time. They should be golden brown and crispy on the outside and tender on the inside when done.
9

If using 2 tbsp grated, optional Parmesan cheese, sprinkle it over the hot wedges during the last 5 minutes of baking time.
10

Remove from the oven and let the wedges cool for a few minutes. Garnish with 1 tbsp chopped, for garnish fresh cilantro before serving.
11

Serve hot with your favorite dipping sauce such as ketchup, aioli, or sour cream.

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Questions

How long does Potato Wedges take?

As written, 45 minutes: 10 of prep and 35 of cooking. The longest single stretch is step 8 (35 minutes): "Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through the cooking time."

What oven temperature does Potato Wedges need?

For Potato Wedges, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 35 minutes, in step 8.

Why pat it dry first in Potato Wedges?

Step 2 reads: "Pat them dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of Parmesan in Potato Wedges?

The entry for Potato Wedges calls for 2 tbsp Parmesan cheese, grated, optional. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I freeze Potato Wedges?

It is not a good candidate. Refrigerate what is left of Potato Wedges within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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