Crispy Oven Baked Potato Wedges
Crispy baked potato wedges are tossed in bold barbecue seasonings for an easy weeknight side dish!
Servings: 6 servings
Calories: 235kcal
Ingredients
- 2 ½ pounds potatoes about 8-10 medium-size
- 4 Tablespoons olive oil, for drizzling
- 1 ½ teaspoons sweet or smoked paprika
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450 degrees F.
- Wash the potatoes well, then slice into wedges, either by cutting the potatoes into fourths or eighths, depending on how large your potatoes are. In a small bowl, combine all of the spices.
- For extra crispy potato wedges, soak the cut potatoes in a large bowl of very cold water for 30 minutes to remove excess starch, then drain off and pat dry before seasoning and baking. This step is optional, but it does make a difference in achieving the crispiest baked potato wedges!
- Drizzle the potato wedges generously with olive oil and toss to coat, then sprinkle with the barbecue seasoning blend and toss again until all of the spices are evenly distributed. Spread the potatoes out on a large baking sheet so they are in a single layer.
- Bake for 40-45 minutes, or until fork-tender with browned, crispy exteriors. Remove from oven and serve immediately.
Notes
- Potatoes: You can really use any kind of potato with this recipe, although red potatoes and Yukon golds are my favorites. But Russets work as well if that's what you have on hand.
- Storage: Store leftover baked potato wedges in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or on a baking sheet in a 400ºF oven until warmed through, about 10 minutes.
Nutrition
Calories: 235kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 408mg | Potassium: 833mg | Fiber: 5g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 37mg | Calcium: 29mg | Iron: 2mg