Crispy Oven Potato Wedges
Servings 4
Calories 394kcal
Ingredients
- 4 large Russet potatoes 950 g
- 3 tbsp extra virgin olive oil 45 ml
- 2 tsp garlic powder 10 ml
- 2 tsp onion powder 10 ml
- 2 tsp paprika 10 ml
- 1 tsp fine sea salt 5 ml
- 1 tbsp fresh parsley optional
Instructions
- Pre-heat your oven to 400°F with a rack in middle. At the same time, heat a pot of cold water to just before boiling and turn off the heat.
- Rinse and gently scrub your potatoes and cut them lengthwise into 8 wedges. Place them gently into the hot water and let rest for ten minutes.
- Drain the potato wedges and dry them off completely with a clean, lint-free cloth and set them on a large parchment-lined baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder and sea salt and gently toss to evenly coat.
- Arrange potato wedges in rows on the baking sheet. They should not overlap and should have just a little space between them to allow air to circulate and result in crispy outsides!
- Bake the wedges for 30 minutes before flipping them and baking for an additional 20 to 25 minutes. We found that 20 minutes was just right. Don't take them out before they're nice and crispy, but watch them to make sure they don't burn around the edges.
Nutrition
Calories: 394kcal | Carbohydrates: 69g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Sodium: 602mg | Potassium: 1577mg | Fiber: 5g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 3mg
