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Crispy Baked Potato Wedges

Delight in these crispy baked potato wedges that are perfect for snacking, side dishes, or a main course addition. Crunchy on the outside and fluffy on the inside!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • to taste Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and scrub the potatoes thoroughly. There’s no need to peel them; the skin adds extra crunch and flavor.
  3. Cut each potato into wedges – about 6-8 wedges per potato, depending on their size.
  4. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until they are well coated.
Baking
  1. Arrange the seasoned wedges in a single layer on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  3. Once done, remove them from the oven and let them cool for a few minutes before garnishing with fresh parsley.

Notes

For extra crunch, soak the potato wedges in cold water for 30 minutes before baking. This helps remove some of the starch. Experiment with other seasonings like Italian herbs or cayenne pepper. Make sure not to overcrowd the baking sheet for perfect crispiness. Store any leftovers in an airtight container in the fridge for up to 3 days.