Description
Delight in these homemade crispy potato wedges that are golden, crunchy, and full of flavor—perfect for any occasion!
Ingredients
Scale
- 2 lbs Russet Potatoes
- 4 tablespoons Olive Oil
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper (optional)
- Fresh Parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the Russet potatoes under cold running water without peeling.
- Cut the potatoes into wedges for even cooking.
- Soak the wedges in cold water for at least 30 minutes for extra crunch.
- Toss with olive oil, cornstarch, and seasonings until coated.
- Arrange the wedges in a single layer on the baking sheet.
- Bake for 25-30 minutes until golden brown and crispy.
- Cool for a few minutes before serving.
Notes
Serve with ketchup, ranch dressing, or aioli. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg