Description
These Crispy Oven-Baked Potato Wedges (Pub Style) are bursting with flavor and a delight to make. With simple ingredients and easy preparation, they are perfect for a quick dinner or a delicious side at your next gathering.
Ingredients
Scale
- 2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean (i didn’t peel mine)
- 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°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Cut each potato in half lengthwise, then again to create quarters, and finally slice each quarter diagonally into wedges.
- Soak the potato wedges in a bowl of hot water for 10 minutes to remove excess starch.
- Drain the potatoes and pat them dry with a tea towel. Transfer them to the baking sheet and drizzle with olive oil.
- Sprinkle with garlic powder, onion powder, salt, and black pepper, tossing until evenly coated.
- Arrange the wedges in even columns cut side down on the baking sheet. Use two pans if necessary to avoid overcrowding.
- Bake for 30 minutes, then flip the wedges and return to the oven.
- Bake for an additional 25 to 30 minutes until golden and crisp. Remove from the oven when they are easily pierced with a fork.
- Garnish with parsley if desired and serve hot.
Notes
Ensure the potato wedges are of similar size for even cooking.
Use two baking sheets if necessary to avoid overcrowding.
Parmesan cheese can be sprinkled on top before serving for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg