Yummy Baked Taters or Wedges
Crispy, golden, and full of flavor, these Yummy Baked Taters or Wedges are the ultimate side dish or snack! Made with hearty Russet potatoes, a drizzle of olive oil, and a perfectly balanced seasoning blend of garlic powder, paprika, and oregano, this easy recipe delivers a crunchy exterior and fluffy interior that will have everyone reaching for more. For an extra layer of indulgence, sprinkle on Parmesan cheese during the final minutes of baking, and finish with a garnish of fresh parsley for a pop of color. Ready in just 45 minutes and baked to perfection in your oven, these potato wedges are perfect for pairing with your favorite dipping sauces—or serving as a healthier alternative to traditional fries. Quick, simple, and absolutely irresistible, this is the crispy baked potato recipe you'll want to make on repeat!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (optional)
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but the skin adds a nice crispy texture.
Cut the potatoes into wedges by slicing them in half lengthwise, then into quarters, and finally into eighths.
Place the potato wedges in a large mixing bowl.
Drizzle the olive oil over the potatoes and toss to coat evenly.
In a small bowl, mix together the garlic powder, paprika, dried oregano, salt, and black pepper.
Sprinkle the seasoning mixture over the potato wedges and toss until the potatoes are evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not overlapping. This ensures even cooking and crispiness.
Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until the potatoes are golden brown and crispy on the edges.
If using Parmesan cheese, sprinkle it over the wedges during the last 5 minutes of baking for a cheesy topping.
Remove the potato wedges from the oven and let them cool for a couple of minutes.
Garnish with freshly chopped parsley if desired, and serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 15.6 mg | 87% | |
| 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.
