Oven-Baked Potato Wedges aka Oven-Fried Potato Wedges
These oven-baked potato wedges make perfect sides to the main course, with burgers, roast chicken or just as a snack when you craving for some delicious fried food. A simple, easy and effortless recipe that will have you eating oven fried-potato wedges with a fraction of oil used in traditionally deep-fried potato wedges.
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 6 servings
- 4 Baking potatoes large
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried rosemary
- 1 tbsp Lemon
- Garlic powder
- 1 tbsp Paprika
Preheat Oven at 200 C / 400 F.
Peel and wash potatoes.
Cut each potato cut in half. Then each half into three vertically.
Keep in a bowl of water if not using them immediately to prevent oxidation.
In the Microwave -
Place potato wedges in a microwave-safe bowl. Heat in the microwave on high for 2 minutes, toss them to cook evenly and
Cook for another one minutes on high. OR
On the Stove-top -
Place potatoes in a pot of boiling water and boil for approximately three minutes. They should be firm, not soft.
Drain the potatoes well.
Bake the Potato Wedges
Place potatoes in a bowl.
Add the oil, salt, pepper and any seasoning you want (such as paprika, garlic, rosemary, lemon).
Line a baking tray with baking parchment.
Lightly spray the baking parchment with cooking spray to prevent sticking.
Place potatoes on a baking tray.
Bake for about 30 to 40 minutes turning them around once or twice as needed, until golden brown and crisp.
I usually turn them over around 20 mins and keep a close watch over them towards the end because different ovens cook at different timings.
Mine took about 35 minutes.
Serving: 108grams | Calories: 110kcal | Carbohydrates: 19.9g | Protein: 2.4g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 787mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 1.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%