Description
Delicious crispy potato wedges made in the oven, perfect as a side dish.
Ingredients
Scale
- 2 lbs Russet potatoes
- 4 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.
- Wash the russet potatoes under cold running water and pat them dry.
- Cut the potatoes lengthwise, then into quarters to create wedges.
- Soak the wedges in cold water for 30-60 minutes, then drain and pat them dry thoroughly.
- Toss the wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a large bowl.
- Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Bake for 25-30 minutes, flipping halfway through until golden and crispy.
Notes
For optimal crispiness, ensure the potatoes are thoroughly dried before tossing with oil and cornstarch. Enjoy them fresh out of the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg