Description
These Crispy Oven-Baked Potato Wedges (Pub Style) are packed with flavor and easy to prepare. With just a few simple ingredients, you can create a delicious side dish that pairs perfectly with any meal. Enjoy the crispiness and satisfying texture that will please everyone at the table!
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 your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then again to make quarters. Cut each quarter diagonally to create wedges, aiming for uniform thickness.
- Soak the wedges in hot water for 10 minutes to remove excess starch, then drain and pat dry with a clean towel.
- Spread the potato wedges on the prepared baking sheet and drizzle with olive oil. Season with garlic powder, onion powder, salt, and a generous amount of black pepper.
- Toss the wedges to ensure they are well coated in oil and spices. Arrange them in columns with cut sides down on the pan.
- Bake for 30 minutes, then flip the wedges over and return to the oven.
- Continue to bake until the wedges are golden and crispy, about 25 to 30 additional minutes.
- If desired, sprinkle with chopped parsley before serving hot.
Notes
Make sure the wedges are evenly placed in a single layer for optimal crispiness.
For extra flavor, feel free to add other spices like paprika or cayenne.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg