Oven Roasted Potato Wedges
Servings 8
Calories 121kcal
Ingredients
- 4 medium russet potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Wash the potatoes, cut them in half lengthwise, and then cut each half into 3-4 wedges, depending on the size of your potatoes. Place the wedges in a bowl, cover them with cold water, and soak them for 30 minutes.
- While waiting, combine the cornstarch, paprika, fine sea salt, garlic powder, onion powder, black pepper, and cayenne pepper. Set it aside for later.
- Preheat the oven to 425˚F. Drain the water and dry the wedges well with paper towels. Drizzle them with vegetable oil and stir until evenly coated. Then, sprinkle with the seasoning mixture and stir to coat evenly.
- Transfer the seasoned potato wedges to a well-greased rimmed baking sheet. Arrange them in a single layer. You can also stand them up, skin side down.
- Bake at 425˚F for 35-45 minutes, flipping halfway through, until they are crispy on the outside and fork-tender on the inside. Use a metal spatula to remove them from the pan.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in an air fryer, oven, or microwave.
Nutrition
Serving: 4wedges | Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 297mg | Potassium: 458mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
