Description
These seasoned baked potato wedges are crispy on the outside and tender on the inside, perfectly coated with a flavorful blend of paprika, garlic, and onion powder. Baked until golden brown, they make a delicious and healthy side dish or snack, especially when paired with classic dipping sauces like sour cream and sweet chili sauce.
Ingredients
Scale
Potato Wedges
- 2 lb / 1 kg potatoes, peeled (about 4 large potatoes)
- 3 tbsp olive oil
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or substitute with additional garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
Dipping Sauces
- Sour cream
- Sweet chili sauce
- Optional: Ketchup, tomato sauce, aioli, mayonnaise, yogurt, BBQ sauce, relish
Instructions
- Preheat the oven: Set your oven to 220°C/430°F (or 200°C/390°F if using a fan/convection oven) to prepare for baking the potato wedges.
- Prepare the seasoning mix: Combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create your spice blend.
- Cut the potatoes: Slice each peeled potato in half lengthwise, then cut each half into 4 wedges, yielding 8 wedges per large potato. For smaller potatoes, cut into 6 wedges total.
- Toss potatoes with oil and seasoning: Place the potato wedges in a large bowl, drizzle the olive oil and seasoning mixture over them, then toss thoroughly using your hands to ensure even coating on all pieces.
- Arrange on baking tray: Lay the wedges out on a baking tray in a single layer, making sure the cut side of each wedge lies flat on the tray for even crisping.
- Bake to perfection: Bake the wedges for 35 to 45 minutes, turning them once halfway through, until they are dark golden brown and crispy on the outside.
- Serve immediately: Remove from the oven and serve hot for the best texture and flavor experience.
- Choose your dipping sauces: Traditionally served with sour cream and sweet chili sauce, but feel free to enjoy with ketchup, tomato sauce, aioli, mayonnaise, yogurt, BBQ sauce, or relish as preferred.
Notes
- Use starchy potatoes like Russets for the crispiest wedges.
- Adjust the seasoning to taste; add cayenne pepper for a spicy kick.
- Turning the wedges halfway through ensures even browning.
- For extra crispiness, soak cut potatoes in cold water for 30 minutes before baking, then pat dry.
- These wedges can be reheated in the oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Australian
Keywords: baked potato wedges, seasoned potato wedges, crispy potato wedges, healthy snack, side dish, baked potatoes
