Whole30 Crispy Baked Wedge Potatoes
Elevate your side dish game with these Whole30 Crispy Baked Wedge Potatoes, the perfect blend of simplicity, flavor, and crunch! Made with skin-on Russet potatoes for a nutrient boost, these golden wedges are seasoned with a savory blend of paprika, garlic powder, onion powder, and a hint of black pepper. Baked to crispy perfection in the oven, they’re tossed in olive oil for an irresistibly crunchy exterior without any frying. With just 15 minutes of prep and no added sugar or off-plan ingredients, these wedges are Whole30-compliant, gluten-free, and equally suited as a hearty snack or a versatile side dish. A sprinkle of fresh parsley completes this crowd-pleasing recipe—ideal for pairing with your favorite dips or enjoying as is!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2
Wash and scrub the potatoes thoroughly, as we will be leaving the skins on for extra texture and nutrients.
Step 3
Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges depending on the size of your potato, aiming for equally-sized pieces to ensure even cooking.
Step 4
In a large mixing bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Stir to create a spice mixture.
Step 5
Add the potato wedges to the bowl and toss them until they are thoroughly coated in the seasoned oil mixture.
Step 6
Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping as this helps them to crisp up nicely.
Step 7
Bake in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet and flip each wedge over using a spatula to promote even crisping.
Step 8
Return the baking sheet to the oven and continue baking for an additional 15-20 minutes or until the wedges are golden brown and crispy.
Step 9
Once cooked, remove the wedges from the oven and sprinkle with freshly chopped parsley before serving hot.
Step 10
Serve these crispy baked wedge potatoes as a delightful side or a satisfying snack, suitable for Whole30 compliant meals.
Nutrition Facts
| Serving size | (742.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 954.6 |
| Total Fat 28.5g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2466.8mg | 0% |
| Total Carbohydrate 158.5g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 8.4g | |
| Protein 21.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 139.3mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 4054.8mg | 0% |
Source of Calories