Baked Potato Wedges
These fresh and crispy potato wedges are baked in the oven. A healthier to the deep-fried potato wedges. Crispy on the outside, warm & gooey on the inside.; they are so flavorful and very easy to make.
- 3 lb Russet potatoes
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- Cayenne pepper optional
Preheat oven to 425°F.
Combine the seasoning in a small bowl: paprika, garlic powder, onion powder, salt, black pepper, and Cayenne pepper (optional). Mix well and set aside.
Cut the potatoes in half lengthwise, then cut each half into 3 to 4 wedges until you have 6 to 8 wedges from each potato depending on how big your potatoes are. Be sure to cut the potatoes about the same thickness and size).
Place wedges onto the baking sheets. Add the mixed seasoning and olive oil. Mix well until the wedges are evenly coated.
Spread the wedges on a large baking tray and arrange them in a single layer. Bake for 35 to 45 minutes turning wedges halfway through the baking time until the wedges become golden and crisp.