Oven Fried Potato Wedges
Transform your potato game with these irresistible Oven Fried Potato Wedges—crispy on the outside, tender on the inside, and bursting with bold, savory flavors! This healthier alternative to deep-fried fries combines the natural earthiness of Russet potatoes with a delightful medley of seasonings, including garlic powder, paprika, and oregano, all tossed in a drizzle of olive oil for a golden, crunchy finish. By soaking the wedges to remove excess starch and baking them at a high temperature, you’ll achieve that perfect crispy texture without the need for frying. Serve these golden wedges fresh from the oven, optionally dusted with Parmesan cheese and sprinkled with fresh parsley for an extra touch of flavor. Perfect as a snack, side dish, or party appetizer, these easy homemade potato wedges will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parmesan cheese (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture and flavor.
Cut each potato into even-sized wedges. To do this, slice the potato in half lengthwise, then slice each half into 3-4 wedges, depending on the size of your potato.
Place the potato wedges in a large bowl and cover with cold water. Let them soak for 20 minutes to remove excess starch, which helps them crisp up in the oven.
After soaking, drain the potato wedges and pat them completely dry using a clean kitchen towel or paper towels.
In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper.
Place the dried potato wedges back in the large bowl. Pour the seasoned olive oil mixture over the wedges and toss until they are evenly coated.
Arrange the potato wedges in a single layer on the prepared baking sheet. Ensure the wedges are not overlapping for even cooking.
Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through to ensure they cook evenly. They should be golden brown and crisp by the time they are done.
If desired, sprinkle the hot wedges with Parmesan cheese immediately after removing them from the oven.
Garnish with fresh parsley before serving. Serve the wedges warm with your favorite dipping sauce, such as ketchup, ranch, or garlic aioli.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 14.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6861 mg | 146% | |
*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.
