Crunchy Potato Wedges

Get ready to elevate your snack game with these irresistible Crunchy Potato Wedges! Perfectly seasoned with a zesty blend of garlic powder, paprika, and oregano, these wedges are baked to golden perfection for a satisfying crunch with every bite. Russet potatoes are the star, their starchy richness amplified by the secret ingredient—cornstarch—that ensures a flawlessly crisp exterior. Best of all, this easy recipe keeps things wholesome with a light drizzle of olive oil, making it a healthier alternative to frying. Top them off with optional Parmesan cheese for a savory twist and garnish with fresh parsley for a burst of color. Whether served as a crowd-pleasing appetizer, a side dish for your favorite mains, or paired with dipping sauces like garlic aioli or ketchup, these homemade potato wedges are guaranteed to delight everyone at the table.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Russet potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Cornstarch
• 2 tablespoons Grated Parmesan cheese (optional)
• 1 tablespoon Chopped parsley (for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Scrub the russet potatoes thoroughly and pat them dry. Leave the skin on for extra texture and flavor.

Step 3

Cut each potato in half lengthwise, then cut each half into 3-4 wedges depending on the size of the potato. Aim for evenly sized wedges to ensure uniform cooking.

Step 4

Place the potato wedges into a large bowl and cover them with cold water. Let them soak for 10 minutes to remove excess starch, which helps them crisp up. Drain and pat the wedges completely dry with a clean kitchen towel or paper towels.

Step 5

In a small bowl, mix together the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper.

Step 6

Sprinkle the cornstarch over the dried potato wedges and toss them to coat evenly. This step helps achieve a crunchy exterior.

Step 7

Drizzle the seasoned olive oil mixture over the wedges and toss again until they are evenly coated.

Step 8

Arrange the seasoned wedges in a single layer on the prepared baking sheet, making sure there is space between each wedge to allow even roasting.

Step 9

Bake in the preheated oven for 25 minutes. Flip the wedges over using tongs or a spatula, and bake for an additional 10 minutes, or until golden brown and crispy.

Step 10

If desired, sprinkle the hot wedges with grated Parmesan cheese immediately after they come out of the oven.

Step 11

Garnish the potato wedges with freshly chopped parsley before serving. Serve hot with your favorite dipping sauces like ketchup, ranch, or garlic aioli.

Nutrition Facts

Serving size	(930.6g)

Amount per serving	% Daily Value*
Calories	1320.0

Total Fat 45.2g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 8mg	0%
Sodium 2634.9mg	0%
Total Carbohydrate 204.7g	0%
Dietary Fiber 16.3g	0%
Total Sugars 10.1g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 262.3mg	0%
Iron 11.4mg	0%
Potassium 4861.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 8.6%

Carbs: 61.0%