Seasoned Baked Potato Wedges Recipe

I recently discovered a new way to enjoy potatoes that is truly irresistible. Picture a plate of crunchy seasoned baked potato wedges coming from the oven with an explosion of zesty flavor and perfectly crisp edges contrasted by a soft center. Each bite invites a deeper exploration into delicious simplicity.

I’ve been messing around with flavors lately, and these Seasoned Baked Potato Wedges really surprised me. I started with 4 large russet potatoes I scrubbed and cut into wedges, tossed them in 3 tablespoons olive oil, and then added salt, black pepper, garlic powder, paprika, and a little bit of onion powder.

For a tiny extra kick one time, I even threw in a dash of cayenne pepper. As they baked, the wedges turned out crispy like those perfect oven potato wedges you see online, yet remained soft inside.asIf you love crunchy seasoned baked potato wedges that remind you of homemade oven fries potato wedges, this recipe is for you.

I like to sprinkle 1 tablespoon of chopped fresh parsley over them right before serving for a pop of color. Trust me, these potato side dishes are a game changer for a simple meal.

Enjoy!

Why I Like this Recipe

I love this recipe because:

1. I really dig how simple it is to prepare – I just toss the potato wedges in olive oil and seasonings, spread’em out, and then let the oven do its thing. I always feel like a total chef when I see them sizzlin’ in the oven.

2. The flavor combo is off the charts. The mix of garlic powder, paprika, and a little cayenne pepper (when I want it spicy) gives a kick that brightens up plain old potatoes into something really mouthwatering.

3. I appreciate the texture, too – it’s so satisfying when the outsides come out perfectly crispy while the insides remain soft and fluffy. That’s exactly what I’m after for a comforting snack or side dish.

4. I like that I can tweak it however I want. Sometimes I go for extra parsley to add a pop of color and flavor, or I adjust the spices to suit my mood. It means each time I make it, it feels like my own personal twist on a classic.

These baked potato wedges are seasoned with a zesty mix of spices and baked until they get super crispy on the outside, but still soft and fluffy on the inside. It’s like, every bite is a perfect balance that makes me look forward to every single bite.

Ingredients

• Russet potatoes are starchy and high in carbs while providing fiber and vitamins.
• Olive oil is a heart healthy fat that boosts flavor with a smooth taste.
• Garlic powder offer rich flavour, potential health peeks and a mellow aroma.
• Paprika delivers a subtle smoky flavor with vibrant color and extra warmth.
• Onion powder deepens taste and balances spices with its sweet, tangy notes.
• Fresh parsley adds brightness and a hint of herbal aroma as a garnish.
• Cayenne pepper provides a fiery kick that awakens the flavor profile instantly.
• Salt is essential for enhancing flavors and bring out natural taste in every bite.

Ingredient Quantities

• 4 large russet potatoes, scrubbed and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Optional 1/4 teaspoon cayenne pepper for a little extra kick
• Optional 1 tablespoon chopped fresh parsley for garnish

How to Make this

1. Preheat your oven to 425°F and line a baking tray with parchment paper or lightly grease it.

2. Cut the 4 large russet potatoes into wedges after scrubbing them well.

3. In a big bowl, drizzle 3 tablespoons olive oil over the potato wedges.

4. Sprinkle in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika and 1/2 teaspoon onion powder. If you want a little kick, add the optional 1/4 teaspoon cayenne pepper too.

5. Toss the wedges really well so they are evenly covered with the oil and spices.

6. Spread the seasoned potatoes out on the baking tray in a single layer, making sure they aren’t overlapping.

7. Bake them in the preheated oven for about 25-30 minutes or until the outsides turn crispy and golden while the insides stay soft. You might want to flip them once halfway through.

8. Once they’re ready, take them out and if you like, sprinkle over 1 tablespoon chopped fresh parsley for some extra flavor and color.

9. Allow them to cool a little before serving so you dont burn your tongue.

10. Serve your Seasoned Baked Potato Wedges hot and enjoy the zesty crunch!

Equipment Needed

1. An oven capable of reaching 425°F
2. A baking tray (with parchment paper or a way to lightly grease it)
3. A large mixing bowl
4. A knife for cutting the potatoes
5. A cutting board for scrubbing and cutting the potatoes
6. Measuring spoons for the olive oil and spices
7. A spatula or tongs for tossing and flipping the potato wedges
8. A small knife (or similar utensil) and cutting board for chopping the fresh parsley (if using)

FAQ

Seasoned Baked Potato Wedges Recipe Substitutions and Variations

• Instead of russet potatoes, you can use sweet potatoes or Yukon Gold which give a slightly sweeter flavor.
• If you run out of olive oil, try using avocado oil or even melted coconut oil (keep in mind it might give a hint of coconut taste).
• Instead of regular salt, you could use sea salt or kosher salt; just be aware the measurement might need a slight tweak.
• If you dont have garlic powder, use about one clove of minced garlic instead but mix it well so the flavor spreads evenly.

Pro Tips

1. Try soaking your potato wedges in cold water for about 30 minutes before seasoning them; this helps get rid of extra starch and makes the outsides extra crispy during baking.
2. Make sure to cut the potatoes evenly so they cook at the same rate. If some wedges are much thicker, you might end up with undercooked ones while the rest gets too crispy.
3. Don’t crowd the tray. Leaving enough room for each piece means the oil and spices can work their magic better, and you’ll get that awesome crunch even more consistently.
4. If you’re feeling adventurous, toss in some extra herbs like rosemary or thyme along with your spices. They give a new twist to the flavor without messing up the basic concept.