Description
These crispy roasted potato wedges are seasoned to perfection, with a golden, crunchy exterior and a soft, fluffy interior. A simple yet delicious side dish or snack.
Ingredients
4 medium russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon onion powder
Salt and pepper, to taste
Fresh basil (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and scrub the potatoes well. Cut them into wedges, making sure they’re evenly sized for uniform cooking.
- Place the potato wedges in a large bowl and toss them with olive oil, garlic powder, paprika, oregano, onion powder, salt, and pepper.
- Arrange the wedges on the prepared baking sheet in a single layer, making sure there’s space between each wedge.
- Bake for 25-30 minutes, flipping them halfway through, until they’re golden brown and crispy on the outside.
- Remove from the oven and sprinkle with fresh basil, if desired.
- Serve hot with your favorite dipping sauce.
Notes
- For spicy wedges, add cayenne pepper or chili powder to the seasoning mix.
- For cheesy wedges, sprinkle grated Parmesan cheese over the wedges during the last 5 minutes of baking.
- Experiment with fresh herbs like rosemary, thyme, or parsley for a more herbaceous flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat wedges in the oven at 400°F (200°C) for 10-15 minutes, or in an air fryer for quicker reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
