Potato Wedges
These crispy potato wedges are oven-baked to be soft on the inside and crunchy on the outside. This is an easy recipe with no pre-soaking required and simple, classic seasonings.
Servings: 4 servings
Ingredients
- 2 pounds Yukon potatoes unpeeled
- 3 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Thinly slice the potatoes: slice them in half lengthwise and then cut each half into four more slices (each potato should make about 8 thin wedges). The thinner you slice your potatoes, the crispier they will be.
- Add the potatoes along with the remaining ingredients to a large bowl. Toss until the potatoes are coated in the oil and seasonings.
- Place the potatoes on the baking sheet. The potatoes should be flat in one layer and not overlapping, if possible. Use two baking sheets and bake in batches if necessary.
- Bake for 25 - 35 minutes, flipping after 15 minutes. The potatoes should be browned and firm. Depending on how thin your potatoes are, your wedges may take longer or shorter to cook.
- Serve hot, optionally topped with more salt and pepper to taste.
Notes
Potatoes: Yukon/gold potatoes, russet potatoes or red potatoes can all be used for this recipe