Description
Delicious and versatile crispy potato wedges, perfect for snacking or as a side dish. Easy to make with simple ingredients for a satisfying treat.
Ingredients
Scale
- 2 lbs Russet Potatoes
- 4 tablespoons Olive Oil
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper (optional)
- Fresh Parsley (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper or grease lightly with olive oil.
- Wash the russet potatoes thoroughly under cold water and pat them dry.
- Cut each potato into wedges, aiming for uniform sizes.
- Soak the potato wedges in cold water for at least 30 minutes (optional but recommended) to enhance crispiness.
- Drain and pat the soaked wedges dry.
- In a large bowl, combine the dried potato wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper (and cayenne, if using). Toss until evenly coated.
- Spread the seasoned potato wedges in a single layer on the prepared baking sheet, avoiding overcrowding.
- Bake in the preheated oven for 25-30 minutes, checking for doneness at 25 minutes.
Notes
Serve hot with dips like ketchup or ranch. Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg