baked potato wedges

Healthier than fried, these chunky wedges are a true delight and perfect for busy weeknight meals. They&#039;re so good, they taste like the ones you&#039;d get from a restaurant.

Best EVER Potato Wedges

oz waxy potatoes ((about 4 large potatoes))

paprika

garlic powder

onion powder

sea salt

black pepper

low-fat cooking spray (or olive oil)

Preheat the oven to 400F/200C.

Wash the potatoes to get rid of any dirt (there&#039;s no need to peel them).

Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.

Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat.  Season well with salt and pepper.

Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.

Remove from the oven and while they are still hot, season with salt to taste.

https://embed.mediavine.com/videos/psmezdirkktyykppank0

This super simple recipe for Seasoned Baked Potato Wedges is a great recipe for fussy kids.  It turns an ordinary potato into delicious, homemade wedges that will top any frozen, oven fry by a mile!

Seasoned Baked Potato Wedges

Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!

BEST Potato Wedges Recipe

red potatoes (about 6-8 potatoes)

salt

smoked paprika (may substitute regular paprika

mayo (regular,

bbq sauce (any favorite bbq sauce works)

Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)

Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)

In a large bowl, combine potato wedges and oil, toss to coat.

Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.

Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren&#039;t overlapping, and doing your best to have them not touching (it&#039;s fine if some of them are).

Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.

These spicy baked sweet potato wedges are easy to make, healthier than traditional fries, and SO delicious!

Spicy Baked Sweet Potato Wedges

potatoes

olive oil (or other cooking oil)

chili powder

mayo

sriracha sauce ((use less

Preheat oven to 375 degrees. Place potato wedges in a large bowl. Drizzle with oil, then toss to coat. Place potato wedges skin side down in a single layer on a large, greased baking sheet.

In a small bowl stir together salt, chili powder, and garlic powder. Sprinkle mixture over potato wedges.

Bake potato wedges for 15-25 minutes until fork tender. Stir together mayo and sriracha sauce for dipping.

Spicy garlic sriracha fries baked to tender and crispy perfection right in the oven - no frier needed!

Baked Garlic Sriracha Fries

oil ((vegetable, canola, olive, etc))

sriracha sauce ((hot chili sauce, found

salt (to taste)

Preheat oven to 375 and grease a large baking sheet.

Place potato wedges in a large zip lock bag. In a small bowl whisk together oil, sriracha sauce, and garlic powder. Pour mixture into bag with potatoes, seal, and shake to coat well.

Arrange potato wedges (skin side down when possible) in a single layer on prepared baking sheet. Sprinkle with salt to taste.

Bake for 20-25 minutes until fork-tender and edges begin to brown. Serve warm with dipping sauces if desired. If you can handle the heat, drizzle with extra sriracha sauce!

Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket!  I found that the trick to make crunchy wedges is to use the right amount of oil. Too much results in soggy wedges and the seasoning comes off!

olive oil

tsp onion powder ((or sub with more garlic powder))

tsp pepper

Sour cream and

Sweet chili sauce

Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish

Avocado Dipping Sauce

Preheat oven to 220°C/430°F (200°C/390°F fan/convection)

Mix the Seasoning ingredients.

Cut the potatoes in half lengthwise, then cut each half into 4 &quot;wedges&quot; (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.

Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.

Spread out on tray, ensuring cut side lies flat on the tray.

Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.

Serve immediately!

Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.

Baked potato wedges are easy to make at home! Just toss the spuds in olive oil so they crisp up nicely in the oven and sprinkle with Parmesan cheese.

Baked Potato Wedges

russet potatoes (each about 4-inches long)

non-stick cooking spray (for wire rack)

paprika (sweet)

black pepper (plus more for sprinkling)

parsley

Parmesan cheese (freshly grated)

sour cream (light kind)

milk (or more to thin sauce)

chives (sliced)

Set the oven rack to the center position and preheat to 450°F (232ºC).

Scrub and wash the potatoes. Cut them in half lengthwise, and then slice each half into 4 wedges (8 total per potato), about 1-inch wide.

Immediately transfer to a large bowl with enough cold water to submerge the potatoes. This helps to prevent browning.

In a small bowl mix the paprika, garlic powder, salt, and black pepper.

Thoroughly dry each potato wedge with a paper towel. Transfer to a small baking sheet pan lined with a paper towel. Refrigerate uncovered, for 10 minutes to help the potatoes dry out further.

Add potatoes to a medium bowl. Add the seasoning mix and olive oil and toss until evenly coated.

Line a large sheet pan with foil. Place a wire rack on top of the pan. Spray the rack with nonstick cooking spray. Evenly spread out the potato wedges out so that none are touching.

Bake for 30 minutes, then flip each potato wedge over. Bake until cooked through, browned and crisp, about 15 to 20 minutes.

Toss the hot wedges in a large bowl with parsley leaves, parmesan cheese, salt, and pepper. Serve immediately.

Potato Wedges

In a small bowl combine sour cream, milk, onion powder, and chives. Add more milk if needed to thin out the consistency. Add salt if desired. Serve with warm oven fries.

Dipping Sauce

Greek Oven Fries

Salt and black pepper

Extra virgin olive oil

garlic

thyme leaves

dry oregano

cayenne pepper (optional)

feta cheese (to your liking)

parsley (a handful to your liking)

Tzatziki sauce (Use Homemade Tzatziki Sauce Recipe)

Heat the oven to 400 degrees F.

Place the potato wedges in a large bowl and cover with hot water for 10 minutes. Drain and spread the wedges on a large, clean towel and pat very dry.  Dry the large bowl to use again.

Return the potato wedges back to the dry bowl. Season generously with Kosher salt and black pepper. Drizzle about 3 tablespoons of extra virgin olive oil. Toss to combine, making sure all the potatoes are well-coated.

Arrange the potatoes in a single layer on a large, lightly oiled sheet pan (non-stick if possible). If you don&#039;t have a sheet pan that is large enough, use two pans.

Bake for 35 to 45 minutes, turning the potato wedges over after the first 20 minutes of baking. When the potatoes are crisp on the outside and tender on the inside, they are ready. Remove from the oven and carefully arrange the potatoes on a serving dish.

If using tzatziki sauce for dipping, prepare it according to this recipe, while the potatoes are baking.

In a small bowl, combine 3 tbsp extra virgin olive oil, minced garlic, thyme, oregano, and cayenne. Spoon the sauce over the hot potatoes. Add fresh parsley and crumbled feta to your liking. Serve with a side of tzatziki sauce. Enjoy!

These oven-baked potato wedges are an easy, delicious side dish or snack! Serve them with a sprinkle of parsley, Parmesan cheese, and your favorite dipping sauce.

sea salt (more

¾ teaspoon smoked paprika

parsley (optional, for sprinkling)

Parmesan cheese (optional,

Tartar Sauce (ketchup, and/or mustard,

Preheat the oven to 425°F and line two baking sheets with parchment paper.

In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper, and spread evenly on the baking sheets. Roast 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.

If using, sprinkle with the parsley and Parmesan cheese. Season with more salt and serve with desired dipping sauces.

Baked Garlic Parmesan Potato Wedges are one of my family’s favorite side dishes. They are so easy to make and have such amazing flavor. Crispy potato wedges coated in garlic and Parmesan perfect for parties or just an appetizer.

Baked Garlic Parmesan Potato Wedges

russet potatoes

Italian seasoning

Parmesan cheese ((finely shredded))

Preheat

Preheat oven to 400 degrees. Prepare a large baking sheet by spraying it with a non-stick cooking spray. 

Cut Potatoes

Prepare potatoes by scrubbing and rinsing them off. Cut each potato into 8 equal wedges and place in a large bowl.

Season

Pour olive oil over potatoes and toss to coat. Add salt, onion powder, Italian seasoning, and shredded Parmesan cheese. Toss until the potatoes are completely coated in seasonings.

Place On Baking Sheet

Place potato wedges on the prepared baking sheet, laying potatoes on one cut side.

bake

Bake for 15 minutes, turn potatoes for an additional 15 minutes. Then, turn on the broiler and broil for 2-3 minutes to give them a crispy exterior.

Serve

Serve while hot with your favorite dipping sauce.

Here I share with you some game-changing tips for getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

The most INCREDIBLE Oven Baked Potato Wedges

tbsp Olive Oil

tsp + 1/2 tsp tsp Salt,

Paprika

Garlic Powder

tsp Dried Thyme ((can sub Oregano))

tsp Cayenne Pepper, ((adjust

Black Pepper

Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, place flat side down and slice those in half, then flip again and slice in half again.

Add to a pot of cold water with 1 tsp salt, then bring to boil. Once bubbling, allow to boil for 3-4mins. The edges should just begin to fray and you should only just be able to slice with a knife.

Drain and give them a shake in the colander. Sit and rest to steam dry for at least 5 minutes, but preferably until they stop steaming. The longer the better (the more steam that escapes the fluffier the inside and crispier the outside).

Meanwhile, in a small bowl/ramekin combine 2 tbsp olive oil, 1 heaped tsp paprika &amp; garlic powder, 1/2 tsp thyme &amp; salt, 1/4 tsp cayenne pepper (or to taste) and 1/8 tsp black pepper. Preheat the oven to 200C/390F.

Combine the wedges with the oil seasoning and mix to fully coat. Sprinkle in 1/2cup/40g freshly grated parmesan and give a gentle toss. Don&#39;t overmix the parmesan or it&#39;ll clump up with the seasoning and fall off the wedges.

Evenly space out the wedges on a large greaseproof baking tray (use 2 trays if you have to). Spacing out is important so they don&#39;t steam on each other and have room to crisp up!

Bake for 25-35mins, or until deep golden and visibly crispy. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping. They will crisp up slightly more as they rest.

Serve up and enjoy!

https://content.jwplatform.com/videos/ix4UupJD.mp4

Here I share with you a some game changing tips to getting Oven Baked Potatoes Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

The Most INCREDIBLE Oven Baked Potato Wedges

These ultra crispy baked potato wedges are coated in seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal, they&#x27;re just as flavorful as the deep fried variety but with way less calories!

smoked paprika

pepper

parmesan cheese

cooking spray

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.

Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon sized resealable bag.&nbsp;

Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.

These oven-baked potato wedges are easy and delicious every time. They are crispy on the outside and tender in the center. Don&#39;t skip the parmesan topping - it takes these over the top.

Crispy Baked Potato Wedges Recipe

russet potatoes ((1 1/2 to 2 lbs) scrubbed and rinsed)

extra virgin olive oil

kosher salt)

tsp black pepper

Tbsp parsley (finely chopped)

parmesan cheese (grated)

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.

https://www.youtube.com/watch?v=jat_pwsRbiw

How To Make Baked Potato Wedges.

►PRINT RECIPE HERE: https://natashaskitchen.com/oven-baked-potato-wedges/

FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

#shorts #potatowedges #natashaskitchen

The Secret To Super Crispy Potato Wedges #shorts

Learn how to bake sweet potato wedges so they aren’t soggy! This is the ultimate recipe if you’re looking for crispy sweet potatoes wedges that are full of flavour. They are oven baked, and a much healthier alternative to the deep-fried restaurant version, yet just as satisfying!

The Best Baked Sweet Potato Wedges (Not Soggy!)

sweet potatoes ((medium size))

avocado oil

thyme

tsp sea salt

tsp ground pepper

tsp chili flakes

coconut yogurt

tsp apple cider vinegar

dill

Preheat oven to 450F/230C. Line two baking sheets with parchment paper.

Slice the sweet potatoes in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Place in a large mixing bowl.

In a small bowl, mix together the oil, thyme, salt, garlic powder, onion powder, pepper and chili flakes. Pour over the wedges and toss to combine.

Arrange the sweet potatoes onto the baking sheets, ensuring there is adequate space between each, and they are not over-crowded. Bake in the oven for 20 minutes, then remove from heat and flip the potatoes to roast the other side, bake for an additional 15 minutes, or until crispy and golden.

Prepare the ranch dip: In a small bowl, combine the coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika and pepper. Mix to combine.

Transfer the sweet potatoes to a bowl and serve along with the ranch for dipping.

Baked, crispy potato wedges that are bursting with flavour of homemade Greek seasoning.

Top 15 baked potato wedges recipes from across the web

The most viewed baked potato wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best EVER Potato Wedges

BEST Potato Wedges Recipe

Spicy Baked Sweet Potato Wedges

Baked Garlic Sriracha Fries

Seasoned Baked Potato Wedges

Baked Potato Wedges

Greek Oven Fries

Best EVER Potato Wedges

Baked Potato Wedges

Baked Garlic Parmesan Potato Wedges

The most INCREDIBLE Oven Baked Pota...

Baked Potato Wedges

Crispy Baked Potato Wedges Recipe

The Best Baked Sweet Potato Wedges ...

Greek Style Potato Wedges

Top 15 baked potato wedges recipes from across the web

The most viewed baked potato wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best EVER Potato Wedges

BEST Potato Wedges Recipe

Spicy Baked Sweet Potato Wedges

Baked Garlic Sriracha Fries

Seasoned Baked Potato Wedges

Baked Potato Wedges

Greek Oven Fries

Best EVER Potato Wedges

Baked Potato Wedges

Baked Garlic Parmesan Potato Wedges

The most INCREDIBLE Oven Baked Pota...

Baked Potato Wedges

Crispy Baked Potato Wedges Recipe

The Best Baked Sweet Potato Wedges ...

Greek Style Potato Wedges

The most viewed baked potato wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine