Description
Irresistibly crunchy potato wedges with a creamy center, seasoned to perfection.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and slice the russet potatoes into thick wedges about ½ inch thick.
- Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper in a large bowl until evenly coated.
- Spread the potato wedges on a baking sheet in a single layer.
- Bake in the preheated oven for 30-35 minutes, flipping halfway through.
- Remove from the oven and garnish with fresh parsley if desired. Serve hot.
Notes
For extra crispiness, soak potato wedges in cold water for 30 minutes before baking. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg