Description
These Crispy Oven-Baked Potato Wedges (Pub Style) are a delicious side with irresistible flavor, easy prep, and a perfect treat for a cozy night in.
Ingredients
Scale
- 2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean (i didn’t peel mine)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Halve each potato lengthwise, then quarter each half, and cut into wedges on the diagonal, ensuring uniform thickness.
- Soak the potato wedges in hot water for 10 minutes, then drain and pat dry with a lint-free towel.
- Place the wedges on the prepared pan, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper.
- Toss the wedges to coat evenly in oil and spices, then arrange them with cut sides against the pan.
- Bake for 30 minutes, then flip the wedges and arrange them evenly before returning them to the oven.
- Continue baking until deeply golden and crisp, about 25 to 30 more minutes, checking for doneness as needed.
- If desired, sprinkle with parsley before serving hot.
Notes
Ensure the wedges are cut evenly for uniform cooking.
Using parchment paper simplifies clean-up, but you can grease the pan if preferred.
For extra crispiness, consider soaking the wedges in cold water for an hour before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg