Crispy Potato Wedges
Crispy Potato Edges are a delicious addition to a lunch bowl, side dish to a meal or to have as a snack! They are full of flavor, made with clean ingredients and easy to make.
It’s never bad to spice up your routine and in this particular case, your baked potatoes.
This is a fun but healthy recipe that doesn’t take too much work and will be full of flavor.
Paprika mostly gives a great color to the potatoes while the garlic and onion powder do the heavy lifting in the flavor department.
My favorite way to enjoy these Crispy Potato Wedges is by dipping them into ketchup.
However, I do have to say that they are just as delicious on their own.
An important note is that this recipe is both kid and meal-prep friendly that everyone in your household will love.
Main Ingredients
- Russet Potatoes
- Paprika
- Onion Powder
- Garlic Powder
- Salt
- Pepper
- Olive Oil Nonstick Spray
How to Make Crispy Potato Wedges
- Preheat the oven to 425 degrees F
- Line a baking sheet with aluminum foil and cover with nonstick olive oil spray
- Wash the russet potatoes and cut each in half
- Cut each half into wedges and put in a large mixing bowl
- Add the paprika, onion powder and garlic powder to the bowl
- Mix until all the potato wedges are fully covered
- Spread in an even layer on the baking sheet and season with salt and pepper (to taste)
- Put in the oven and bake for 30 minutes (until the side down is golden)
- Remove from oven and flip each potato wedge to crisp the other side
- Put back into the oven for about 20-25 minutes, until the other side of the potato wedges are golden and crisp
- When done, the potato wedges should be crispy but not burnt
- Enjoy them plain or dip them into ketchup or your favorite dipping sauce!
Frequently Asked Questions
This is where the olive oil spray will be your best friend. Use enough spray to coat the whole pan so that no parts of the potatoes stick. Using the spray will also create the crispy potato wedges.
This is not a must-do for this recipe, in fact, I usually don’t. However, i will say that soaking your cut potato wedges in cold water prior to baking will create a crispier texture.
You will be able to tell if the potato wedges are crisp enough to flip. And then by the time the other side is crispy, they will be done baking.
It doesn’t take as long to bake the potatoes as it does to get the crispy edge.
Sometimes i make these just to have aa snack. However, they pair great with burgers, grilled chicken and other roasted vegetables. You can pair these potatoes with my Baked Chicken Caprese recipe.
Yes, you can! They will obviously taste different than a regular potato but will still be delicious.
The spices will hold up well with sweet potato and you can still prepare the recipe in the same exact way.
NOTE: You can make this recipe with any type of potato or sweet potato that you have on hand.
Related Recipes
Crispy Potato Wedges
Ingredients
- 3 russet potatoes
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt, to taste
- pepper, to taste
- olive oil spray
Instructions
- Preheat the oven to 425 degrees F
- Line a baking sheet with aluminum foil and cover with nonstick olive oil spray
- Wash the russet potatoes and cut each in half
- Cut each half into wedges and put in a large mixing bowl
- Add the paprika, onion powder and garlic powder to the bowl
- Mix until all the potato wedges are fully covered
- Spread in an even layer on the baking sheet and season with salt and pepper (to taste)
- Put in the oven and bake for 30 minutes (until the side down is golden)
- Remove from oven and flip each potato wedge to crisp the other side
- Put back into the oven for about 20-25 minutes, until the other side of the potato wedges are golden and crisp
- When done, the potato wedges should be crispy but not burnt
- Enjoy them plain or dip them into ketchup or your favorite dipping sauce!