Oven Baked Potato Wedges
If you are a fan of potatoes, you will love making these amazing Oven Baked Potato Wedges. They have a well-seasoned and crispy outer layer with an interior that stays soft and fluffy.
Ingredients
- 1½ - 2 lbs medium-sized potatoes like Russet, Yukon Gold, or Red potatoes (About 4)
- Water and Ice for soaking
- 3 tbsp olive oil
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅓ cup (33 g) grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley
Instructions
- Preheat the oven to 450°F (230°C).
- Rinse the potatoes well with cold water. Cut each potato in half and then cut each half into 3-4 wedges (or more, depending on the size of the potato). Make sure that each wedge doesn't measure more than ½ inch (less than 1 cm) thick.
- Soak the potatoes in a bowl of cold water with about one cup of ice for about 15-20 minutes. Then drain them and pat them dry with a paper towel.
- Transfer the potatoes to a large bowl and then add the oil, paprika, garlic powder, onion powder, half the amount of Parmesan cheese, salt, pepper, and parsley. Using your hands give them a good toss to make sure they are evenly coated.
- Place the potatoes on a baking sheet covered with parchment paper or aluminum foil in a single layer and bake for 15-20 minutes or until the underside is golden brown. Take them out of the oven and then carefully flip them over and bake them for another 10-15 minutes or until they are fork tender on the inside and crispy and golden brown on the outside.
- Serve them immediately with more Parmesan cheese, parsley, and your favorite sauces.
Nutritional values are approximate and calculated per serving.
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