Potato Wedges

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons melted butter and fresh parsley for serving

Steps

1. 1 Preheat oven to 425°F.
2. 2 Cut potatoes into wedges, leaving the skin on for extra texture.
3. 3 In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
4. 4 Arrange the wedges in a single layer on a parchment-lined baking sheet.
5. 5 Bake for 30 minutes, flipping halfway through, until golden brown and crispy.
6. 6 Optional: Drizzle with melted butter and sprinkle with fresh parsley before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add grated Parmesan cheese for a cheesy twist.
• Toss with chili powder for a spicy kick.

Substitutions

• Use canola oil in place of olive oil.
• Substitute sweet potatoes for a different flavor profile.

Pairings

• Grilled chicken
• Fresh garden salad
• Creamy coleslaw

Nutrition

Tips

• For extra crispy wedges, soak the potatoes in cold water for 30 minutes before tossing with seasonings.
• Make sure to spread the wedges out in a single layer to prevent steaming.

Storage

Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to maintain crispiness.

Freezing: Freeze uncooked wedges on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding 5-10 extra minutes to cook time.

Serving Suggestions

• Serve with aioli or ketchup.
• Pair with grilled burgers or a fresh salad.

FAQ