Crispy baked potato wedges
Baked Crispy Potato Wedges - Perfectly tender on the inside and just the right amount of crisp on the outside - these potato wedges are healthy, light, and and a cinch to make .
Servings 3 -4
- 2-3 russet potatoes about 1 1/2 pounds
- 1 teaspoon paprika
- 2 tablespoons canola or vegetable oil
- 1 Tablespoon garlic powder
- ½-1 teaspoon Cajun spice , Italian (use your favorite spice)
- 1 teaspoon salt (adjust to taste)
- 1-2 tablespoons chopped fresh parsley optional
Preheat oven to 400 degrees F.
In a small pan set over medium low heat, combine the canola oil, paprika garlic, spice , and salt.
Scrub potatoes clean and cut them into wedges – the thinner the cut the less time to cook - make sure they are even for even cooking.
Mix together the the spice rub with the potatoes. You may reserve some to rub on after you bake .
Spread the potatoes in a single layer over a baking sheet. Bake the potatoes for 20-25 minutes, flipping them every 10- 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 20 minutes you have to check on them often.
Toss the fries with the reserved spices, if desired or parmesan cheese , fresh parsley, to taste. (options)
Allow to cool slightly,and serve immediately.
Calories: 248kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 628mg | Fiber: 2g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 13.8mg | Calcium: 35mg | Iron: 1.6mg