Low Fat Crispy Fried Potato Wedges
Looking for a guilt-free indulgence? These Low Fat Crispy Fried Potato Wedges are baked to golden perfection, offering all the crunch you crave with none of the deep-fried guilt. Made from hearty Russet potatoes and seasoned with a flavorful blend of paprika, garlic powder, onion powder, and black pepper, these wedges pack a satisfying punch. The addition of cornstarch ensures a delightfully crispy exterior, while the olive oil keeps things light. Quick to prep and easy to bake, this recipe is ready in just 50 minutes and serves up a healthier alternative to traditional potato sides. Perfectly crispy on the outside and tender on the inside, these low-fat potato wedges are ideal for snack time, game day, or as an irresistible appetizer paired with your favorite dipping sauce. Add this crowd-pleaser to your rotation and savor a healthier twist on classic comfort food!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel.
Cut each potato in half lengthwise. Place the cut side down on the cutting board and slice each half into four wedges, making a total of eight wedges per potato.
In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and cornstarch. Mix until a paste-like consistency is achieved.
Add the potato wedges to the bowl with the seasoning mixture. Toss well to ensure every wedge is evenly coated with the seasoning.
Line a baking sheet with parchment paper for easy cleanup and even baking.
Arrange the potato wedges on the baking sheet in a single layer, making sure they do not overlap. This helps them bake evenly and become crispy.
Place the baking sheet in the preheated oven and bake for about 35 minutes, flipping the wedges halfway through cooking to ensure even crisping.
Check for doneness: The wedges should be crispy on the outside and tender on the inside. Bake for an additional few minutes if needed.
Remove the potato wedges from the oven and let them cool for a couple of minutes. Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 14.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6838 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
