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5
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Potato Wedges
Baked homemade Potato Wedges make a tasty appetizer or side dish. Roasted in oven to crispy perfection and seasoned to taste, this recipe is the best!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
American
Servings:
4
-6 servings
Calories:
196
Author:
Candace
Equipment
Baking tray
Parchment paper
Ingredients
4
medium
potatoes
1
Tablespoon
olive oil
or other oil
¼ - ½
teaspoon
kosher salt
¼ - ½
teaspoons
freshly ground black pepper
1/16 - 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 dry before baking.
Refrigerate leftover potato wedges in a container for up to 4 days.
Quickly reheat leftovers under the broiler for best results.
Freeze wedges in zippered bags. Thaw in the refrigerator and reheat as directed above.
Nutrition
Calories:
196
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
158
mg
|
Potassium:
900
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
44
IU
|
Vitamin C:
42
mg
|
Calcium:
26
mg
|
Iron:
2
mg