These oven-baked potato wedges are easy and delicious every time. They are crispy on the outside and tender in the center. Don't skip the parmesan topping - it takes these over the top.
Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2“- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
Nutrition Facts
Crispy Baked Potato Wedges Recipe
Amount per Serving
Calories
307
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Cholesterol
6
mg
2
%
Sodium
253
mg
11
%
Potassium
899
mg
26
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
329
IU
7
%
Vitamin C
15
mg
18
%
Calcium
100
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.