Wicklewoodwenchs Wicked Wedges
Get ready to transform simple spuds into a show-stopping side with Wicklewoodwench's Wicked Wedges! These oven-baked potato wedges are seasoned to perfection with a flavorful blend of paprika, garlic powder, onion powder, and a hint of cayenne for a spicy kick. Crispy on the outside and tender on the inside, these wedges boast a rustic charm thanks to their skin-on preparation. Add a cheesy upgrade with a sprinkle of Parmesan during the final minutes of baking, or keep it classic with the creamy sour cream and chive dipping sauce for an irresistible pairing. Perfect as a crowd-pleasing appetizer or a delicious side dish, these wicked wedges are your go-to recipe for crispy potato perfection without the deep fryer.
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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
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Parmesan cheese (optional, grated)
- 0.5 cup Sour cream
- 1 tablespoon Chives (optional, finely chopped)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Thoroughly wash and scrub the potatoes to remove any dirt, but leave the skins on for added texture and flavor. Pat them dry with a clean paper towel.
Slice each potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of your potatoes.
In a large mixing bowl, combine olive oil, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper. Mix to form a spice blend.
Add the potato wedges to the bowl and toss until they are evenly coated with the seasoned oil.
Spread the potato wedges in a single layer on the prepared baking sheet, making sure they aren't overcrowded. This ensures even browning.
Bake in the preheated oven for 20 minutes, then flip the wedges over with a spatula. Continue baking for another 15 minutes, or until golden brown and crispy on the outside.
While the wedges are baking, prepare the optional dipping sauce by mixing sour cream and chopped chives in a small bowl. Keep it in the refrigerator until ready to serve.
If you'd like to add a cheesy twist, sprinkle grated Parmesan cheese over the wedges during the last 5 minutes of baking.
Remove the wedges from the oven and let them cool slightly before serving. Serve hot with the sour cream and chive dipping sauce or your favorite condiments.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 20% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6858 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.
