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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 .
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 -4
Calories 248kcal
Author Imma


  • 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