Potato Wedgies
Crispy, golden-brown, and bursting with flavor, these homemade Potato Wedgies are a crowd-pleasing alternative to traditional fries. Made with hearty russet potatoes, this recipe keeps the skins on for added texture and nutrients while infusing every wedge with a savory blend of garlic powder, onion powder, smoked paprika, and dried oregano. Tossed in olive oil and baked to perfection, these wedges deliver that satisfying crunch without the excess grease of deep-frying. Finish them with a sprinkle of Parmesan cheese and fresh parsley for a gourmet twist, and serve them warm alongside your favorite dipping sauce or as a versatile side dish. Ready in just 50 minutes, this easy-to-follow recipe is perfect for weeknight dinners, game-day snacks, or anytime cravings strike. With keywords like "crispy potato wedges," "easy baked side dish," and "healthy potato recipes," this dish is as SEO-friendly as it is delicious!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Parmesan cheese (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash the potatoes thoroughly to remove any dirt. Leave the skins on for extra crispiness and flavor.
Cut each potato in half lengthwise, then cut each half into 3 to 4 wedges, depending on the size of the potato.
In a large mixing bowl, combine the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Toss well to coat the potatoes evenly with the seasoning.
Arrange the potato wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overlapping to ensure even cooking.
Bake the wedges in the preheated oven for 30-35 minutes, flipping them halfway through to ensure both sides are crispy and golden brown.
Remove the potato wedges from the oven and let them cool slightly. If desired, sprinkle freshly grated Parmesan cheese and chopped parsley on top for added flavor.
Serve the potato wedges warm with your favorite dipping sauce or as a side dish with your main course.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1517 mg | 32% | |
*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.
