Whole30 Crispy Baked Wedge Potatoes
Golden, crispy, and seasoned to perfection, these Whole30 Crispy Baked Wedge Potatoes are a guilt-free indulgence you’ll want to make on repeat. Made with simple, wholesome ingredients like Russet potatoes, olive oil, and a flavorful blend of paprika, garlic powder, and onion powder, this recipe prioritizes both taste and health. Baked at high heat to achieve that irresistible crunch, these wedges are the perfect side dish for Whole30 meals or a satisfying snack. With a sprinkle of fresh parsley for a vibrant finish, they’re easy to prepare, naturally gluten-free, and packed with nutrients thanks to the skin-on potatoes. Whether you're meal-prepping or looking for a quick oven-baked alternative to fried potatoes, these crispy wedges are a crowd-pleasing choice.
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Recipe Information
Ingredients
- 4 medium 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 Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the potatoes thoroughly, as we will be leaving the skins on for extra texture and nutrients.
Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges depending on the size of your potato, aiming for equally-sized pieces to ensure even cooking.
In a large mixing bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Stir to create a spice mixture.
Add the potato wedges to the bowl and toss them until they are thoroughly coated in the seasoned oil mixture.
Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping as this helps them to crisp up nicely.
Bake in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet and flip each wedge over using a spatula to promote even crisping.
Return the baking sheet to the oven and continue baking for an additional 15-20 minutes or until the wedges are golden brown and crispy.
Once cooked, remove the wedges from the oven and sprinkle with freshly chopped parsley before serving hot.
Serve these crispy baked wedge potatoes as a delightful side or a satisfying snack, suitable for Whole30 compliant meals.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4055 mg | 86% | |
*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.
