Baked Potato Wedges
With this recipe for crispy baked potato wedges, simple pantry staples create the best snack or side dish.
Servings: 4 to 6 servings
Calories: 200
Equipment
Ingredients
- 4 medium potatoes
- 1 Tablespoon olive oil or other oil
- ¼ to ½ teaspoon kosher salt
- ¼ to ½ teaspoon freshly ground black pepper
- ¹⁄₁₆ to ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 425˚F. Line a baking tray with parchment paper.
- Wash potatoes and cut into eighths. Dry potatoes with paper towels or towels.
- Add potatoes to baking tray, sprinkle with olive oil, and toss to coat. Spread potatoes in a single layer.
- Bake for 15 minutes. Turn potatoes, and bake for 15-20 minutes, or until golden brown.
- Sprinkle with salt, pepper, and cayenne if using.
Notes
- For best results, soak cut potatoes in ice water for 20 minutes to remove excess starch, then pat thoroughly dry before baking.
- Refrigerate leftover potato wedges in an airtight container for up to 4 days.
- Quickly reheat leftovers under the broiler for 2-3 minutes for best results.
- Freeze wedges in zippered bags. Thaw in the refrigerator and reheat as directed above.
Nutrition
Calories: 200 | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 891mg | Fiber: 3g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg