Description
These Baked Potato Wedges are crispy on the outside, tender on the inside, and loaded with flavorful herbs and spices. A perfect side dish for any meal!
Ingredients
Units
Scale
Potato Wedges:
- 4 small or medium Russet potatoes, unpeeled
Seasoning:
- 1/4 cup olive oil
- 2 teaspoons chopped thyme leaves
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated parmesan cheese, plus more to taste
- 2 tablespoons finely chopped Italian parsley
Instructions
- Preheat Oven: Preheat oven to 425 degrees F. Line 2 large sheet pans with parchment paper.
- Prepare Potatoes: Wash and scrub potatoes, cut into wedges.
- Toss Potatoes: In a bowl, toss potatoes with olive oil, thyme, paprika, garlic powder, onion powder, salt, and pepper.
- Bake: Transfer potatoes to sheet pans, roast for 35-40 minutes, flipping halfway through.
- Finish: Toss baked wedges with parmesan and parsley. Serve hot.
Notes
- Russet potatoes: Ideally smaller or medium-sized
- Use parchment paper instead of aluminum foil for better results
- For extra crispiness, soak potatoes in cold water before baking
- Leftovers can be stored for 3-4 days
- Freeze cooled wedges for up to 3 months
- Reheat in oven or air fryer when frozen
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 1g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
