Baked Crispy Potato Wedges

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Baked Crispy Potato Wedges – Perfectly tender on the inside and just the right amount of crisp on the outside – these potato wedges  are healthy, light, and and a cinch to make .

I have been indulging on these recently – Yes, sometimes am fixated on a particular recipe or meal and just keep eating it until am stuffed .

Luckily for me, this is baked not fried -thank God! Am all for that ! Don’t want to spend  some  extra time at the gym – I love running but hate going to the gym- doing those strength training reps -Arrgh!

 Anyways,  these potato wedges are so easy to make , I have tried it several ways and it just works – And it would satisfy a wide range of palates – from the picky eaters to  French fries lovers.

For me the best time to indulge is just right out of the oven – it’s just perfect .

Another way to up your potato wedge game is to use parmesan  cheese or  add some herbs to it . Combine in garlic with olive oil and lightly toss when it comes out of the oven  –I have used parsley, thyme and rosemary before and they all taste great!

 And I always have my creole spice blend (my secret weapon) , on hand, to spice things up. You can always  use a mild spice blend like Italian spice or any of your favorite . Salt and pepper works just fine too! 

Before you proceed there are a few tricks to getting them really crisp.

Here are a couple, I have tried and works for me but to be totally honest, I don’t not follow them most of the time because am perfectly satisfied with the taste and sometimes I am in a hurry.

• Soak your potatoes in cold water for about 5-20 minutes to help the potatoes release some starch from the potatoes and help them get crispy. It is a little bit of pain sometimes to dry them up but so worth it.
• Make sure you dry your potatoes thoroughly before adding oil to it- Whenever, I do not follow this step it does not crisp- it becomes soft instead.
• According to cooks illustrated, you need to use a heavier baking sheet does produce crisp fries- so you if you have an option pick a heavy sheet pan.
• Do not over crowd baking sheet (I am guilty of that some times. Just want to get it over with quickly.

Now that you have a few tried and tasted tips don’t you think it is time to give it a go. What do you have to lose- the potatoes cost less than 2 dollars.

What can you serve these with? A dipping  sauce – because it never makes it to the table. 

Enjoy!

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Crispy baked potato wedges

Baked Crispy Potato Wedges - Perfectly tender on the inside and just the right amount of crisp on the outside - these potato wedges  are healthy, light, and and a cinch to make .

5 from 5 votes

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

American

Servings 3 -4

Ingredients

• ▢ 2-3 russet potatoes about 1 1/2 pounds
• ▢ 1 teaspoon paprika
• ▢ 2 tablespoons canola or vegetable oil
• ▢ 1 Tablespoon garlic powder
• ▢ ½-1 teaspoon Cajun spice , Italian (use your favorite spice)
• ▢ 1 teaspoon salt (adjust to taste)
• ▢ 1-2 tablespoons chopped fresh parsley optional

Instructions

• Preheat oven to 400  degrees F.
• In a small pan set over medium low heat, combine the canola oil, paprika garlic, spice , and salt. 
• Scrub potatoes clean and cut them into wedges  – the thinner the cut the less time to cook - make sure they are even for even cooking.
• Mix together the the spice rub with the potatoes. You may reserve some to rub on after you bake .
  
• Spread the potatoes in a single layer over a baking sheet. Bake the potatoes for 20-25 minutes, flipping them every 10- 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 20 minutes you have to check on them often.
• Toss the fries with the reserved spices, if desired or parmesan  cheese , fresh parsley, to taste. (options)
• Allow to cool slightly,and serve immediately.

Nutrition Information:

Calories: 248kcal (12%)| Carbohydrates: 29g (10%)| Protein: 3g (6%)| Fat: 14g (22%)| Saturated Fat: 11g (69%)| Sodium: 9mg| Potassium: 628mg (18%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 310IU (6%)| Vitamin C: 13.8mg (17%)| Calcium: 35mg (4%)| Iron: 1.6mg (9%)

Author: Imma

Course: Main

Cuisine: American

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