Description
Crispy and flavorful seasoned baked potato wedges made with simple spices and olive oil, perfect as a snack or side dish. These wedges are oven-baked until golden brown and served with your choice of dipping sauces, such as sour cream and sweet chili sauce, making for a delicious and easy-to-make treat.
Ingredients
Scale
Potatoes
- 2 lb / 1 kg potatoes, peeled (about 4 large potatoes)
Seasoning & Oil
- 3 tbsp olive oil
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or sub with additional garlic powder)
- 1 tsp salt
- 1/2 tsp pepper
Dipping Sauces (Optional)
- Sour cream
- Sweet chili sauce
- Other options: ketchup, tomato sauce, aioli, mayonnaise, yogurt, BBQ sauce, relish
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (390°F) if using a fan or convection oven to ensure even cooking and crispiness.
- Prepare Seasoning: In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper thoroughly to create the seasoning blend.
- Cut Potatoes: Cut each peeled potato in half lengthwise, then cut each half into 4 wedges for large potatoes, yielding 8 wedges per potato. For smaller potatoes, cut into 6 wedges.
- Toss Potatoes with Oil and Seasoning: Place the wedges in a large bowl. Drizzle the olive oil over the potatoes, then sprinkle the seasoning mixture. Toss everything with your hands to ensure each wedge is evenly coated.
- Arrange on Baking Tray: Spread the potato wedges out on a baking tray in a single layer, making sure the cut sides lie flat against the tray for optimal browning.
- Bake: Bake in the preheated oven for 35 to 45 minutes, turning the wedges once midway through cooking to ensure even golden brown color and crispy edges.
- Serve: Remove the wedges from the oven when they are dark golden and crispy. Serve immediately while hot.
- Add Dipping Sauces: Traditionally, serve with sour cream and sweet chili sauce. Alternatively, try ketchup, BBQ sauce, aioli, yogurt, ranch dressing, or any favorite dips.
Notes
- Peeling the potatoes is optional; leaving skins on adds extra texture and nutrients.
- If you prefer spicier wedges, add a pinch of cayenne pepper to the seasoning blend.
- Ensure wedges are spread out evenly on the tray without overlapping for best crispiness.
- Use a fan or convection oven setting if available to get a crunchier exterior.
- Leftover wedges can be reheated in the oven or air fryer for best results, avoiding sogginess from microwaving.
