View on phone
Roasted Potato Wedges
43 min
Snack
Appetizer
Side
10 ingredients or less
Servings
Total
43 minPrep
8 minCook
35 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
Potato wedges
-
4medium potatoes
-
1 Tbsp (15 mL)vegetable oil
-
¾ tsppaprika powder
-
½ tsponion powder
-
½ tspgarlic powder (optional)
-
½ tspsalt
-
1 pinchground black pepper
Serves well with
-
ketchup
Make your own
Directions
- Line two baking trays and preheat the oven to 350°F (180°C)*.
- Cut the potatoes in half lengthwise, then cut into wedges about ½ inch (1 cm) thick. Transfer to a large bowl.
- Drizzle with the oil, paprika, onion powder, garlic powder, salt, and pepper and mix to coat.
- Spread the potatoes out over the baking trays.
- Bake in the centre rack of the oven for 25 - 35 minutes, or until golden, stopping to give the potatoes a flip once halfway.
- Serve with your favourite dip(s). Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 3 days.
Print
Let us know what you think
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Show nutrition info
Leave a comment
These potato wedges are the absolute best! I've made them before, and I think Flavor God Classic seasoning is absolutely great! That, or McCormick seasoning salt. It's a lot crunchier, and crispy. I also use my air fryer at 425 degrees. Great recipe! I made these along with your ranch roasted potato wedges and potato crisps with creamy tahini dill dip and invited my husband to come and share.
essy and delicious! however, i will put the cut potatoes in water first next time to get rid of some of the starch and make them even more crunchy.
A healthier way to enjoy potatoes, but definitely a bit more time consuming especially for a student who has a small oven (though they were delicious!)
I've made them twice now (with burgers) and it's really good!! Almost no effort, and you get great tasting potatoes. Thank you PUL!
So good😍😍😍
Sooo tasty and so easy to make. Will definitely make these again.
I made these for Sunday breakfast. The wedges came out perfect!
I'm quite literally obsessed with potatoes, and this was delicious!!
These turned out great! Made it as recommended and added some fresh rosemary for additional flavor. We served it as a side instead of roasted potatoes. Definitely a keeper!
Yesss - made this as an evening snack. Hit the spot!
Easy + delicious! We devoured it in minutes!
Simple and delicious! I definitely recommend using two baking trays rather than one.
Delicious!
Very easy to prepare and cook in the oven. I used Amandine potatoes with a thin peel, so they got really crispy. Nice to vary the seasoning now and then, although salt is a definite winner.
Question: could you add in this recipe how many grams or kilos of potatoes you used for four servings?
It’s difficult to estimate since sizes vary so much.