Description
These Crispy Oven-Baked Potato Wedges (Pub Style) are bursting with flavor and simplicity. Made with russet potatoes, infused with garlic and onion powder, they’re a delightful addition to any meal or snack.
Ingredients
Scale
- 2 pounds russet potatoes (6 small or 4 medium), scrubbed clean
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- Cut each potato in half lengthways, then again to make quarters. Cut each quarter diagonally to form wedges, aiming for 8 wedges per potato that are similar in thickness.
- Soak the potato wedges in hot water for 10 minutes.
- Drain and pat dry the potato wedges. Place them on the prepared baking sheet and drizzle with olive oil. Sprinkle garlic powder, onion powder, salt, and black pepper on top.
- Toss the wedges to ensure they are evenly coated, then arrange them in columns with the cut side down on the baking sheet.
- Bake for 30 minutes, then flip the wedges and arrange them in a single layer before returning to the oven.
- Continue baking until the wedges are golden and crisp, about 25 to 30 additional minutes, checking for doneness.
- Optionally, sprinkle with chopped parsley before serving hot.
Notes
For crunchier wedges, ensure they are well spaced on the baking sheet.
Using fresh herbs can enhance the flavor of the wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg