Oven Baked Potato Wedges
These oven baked potato wedges are crispy on the outside, fluffy on the inside and packed full of flavor. Roast these potatoes at a high temperature for a crunchy outside, then serve with your favorite dipping sauce for a tasty dinner side or a delicious appetizer.
Equipment
- Oven
- Cookie sheet pan
- Large bowl
- Medium sized bowl
- Cutting board
- Shark knife
- Parchment paper or aluminum foil (optional)
- Spray oil (optional)
Ingredients
- 4 Large potatos Russet potatos work well for this recipe. 4 large potatoes is about 2 lbs of potatoes.
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon mustard powder optional- but my family likes it added in and notices when it's gone
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons oil vegetable oil, peanut oil or avocado oil work best
Instructions
- Preheat oven to 400 degrees. Spray the pan lightly with spray oil.
- Cut the potatoes into large wedges. I usually cut my potatoes in half three times, which makes 8 wedges per potato. Try to cut your wedges as evenly as possible so they will cook evenly.
- Put the wedges in a large bowl. Cover the potatoes with hot water and allow to soak for 10 minutes. You can use warm water from the tap or hot water you've warmed up on the stove or in the microwave.
- Strain the potatoes and dry each wedge well. Drying well is a very important so the potatoes become crispier.
- In a small bowl combine paprika, cumin, onion powder, garlic powder, mustard powder (optional) salt and pepper. Mix until combined.
- Drizzle the oil and the seasoning mix over the potatoes. Toss potatoes in the oil and spices until all the potato wedges are coated evenly.
- Spread the potatoes out evenly on a pan. Try to keep the potatoes from touching on another as much as possible, as this will make them crispier.
- Bake for 30-35 minutes, flipping the potatoes once after fifteen minutes until the potato wedges are golden on both sides. Serve with your favorite dipping sauce and enjoy!
Video
Notes
Soaking the potatoes in hot water works for this recipe but only because we are roasting the potatoes in the oven. Do not soak potatoes in hot water if you intend to fry them in a deep fryer. Soak in cold water only if you choose to deep fry this recipe in oil.
You can also soak the potatoes in cold water for about 45 minutes before cooking for similar results.
Soaking the potatoes in water steams the potatoes on the inside when they cook. Drying the potatoes well after soaking helps to ensure the potatoes become crispy on the outside.
I often will coat the pan with a little spray oil also to help keep the potatoes from sticking to the pan.
You can line your pan with parchment paper or aluminum foil to help make cleanup easier. The potatoes are slightly less crispy if you line the pan.
Mustard powder and cumin give these potato wedges an extra flavor boost that tastes more like seasoning salt. If you prefer a simpler version, both the cumin and the mustard powder can be omitted
If you prefer a little more kick, you can also double the paprika and/or use smoked paprika.
Nutrition
Calories: 392kcal | Carbohydrates: 68g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1183mg | Potassium: 1567mg | Fiber: 5g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 3mg