Description

These Crispy Oven-Baked Potato Wedges (Pub Style) offer an irresistible flavor with simple preparation and key ingredients like russet potatoes and olive oil, perfect for a quick dinner or as a side for your favorite meal.

Ingredients

Scale

2 pounds russet potatoes (6 smallish 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

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Instructions

Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Cut each potato into quarters lengthwise, then slice each quarter diagonally to create wedges.
Soak the potato wedges in hot water for 10 minutes.
Drain and pat the wedges dry before drizzling with olive oil and seasoning with garlic powder, onion powder, salt, and pepper.
Toss the wedges to ensure they are well-coated, then arrange them in a single layer on the prepared baking sheet.
Bake for 30 minutes, then flip the wedges using a spatula and return to the oven.
Continue baking until golden and crisp, about 25-30 more minutes, checking for doneness.
Optionally, sprinkle with parsley before serving hot.

Notes

Ensure potato wedges are of uniform size for even cooking.
If necessary, use two baking pans to avoid overcrowding.
Keep an eye on the wedges towards the end of baking to prevent burning.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg