Description
Crispy and flavorful oven-baked potato wedges seasoned with a blend of paprika, garlic, onion powder, cayenne pepper, and sea salt, perfect as a delicious side dish or snack.
Ingredients
Scale
Potatoes
- 4 russet potatoes, scrubbed and sliced lengthwise into wedges
Seasonings & Oil
- ¼ cup olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for crispy potato wedges.
- Soak Potato Wedges: Place the sliced potato wedges in a bowl of water and let them soak for 15 minutes. This helps remove excess starch and results in crispier wedges.
- Drain and Dry: Drain the potato wedges and pat them dry thoroughly with paper towels to remove moisture, which prevents sogginess.
- Season Potatoes: Transfer the dried potato wedges into a large bowl. Add olive oil, paprika, garlic powder, onion powder, ground black pepper, sea salt, and cayenne pepper. Toss well to coat all wedges evenly with the oil and seasonings.
- Arrange on Baking Pan: Line a baking pan with foil and grease it lightly to prevent sticking. Place the wedges skin side down spaced apart on the pan for even cooking.
- Bake and Flip: Bake the wedges in the preheated oven for 15 minutes. Carefully remove the pan, flip the wedges over, and bake for an additional 10-15 minutes until the outside is crispy and the inside is tender when pierced with a fork.
- Serve: Remove from oven and serve the potato wedges hot as a side dish or snack.
Notes
- Soaking potatoes removes excess starch for crispiness.
- Patting dry is crucial to avoid soggy wedges.
- Flipping halfway ensures even browning.
- Adjust cayenne pepper to control the spiciness.
- Use a large baking pan to avoid crowding for best results.
