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.
Prevent your screen from going dark
Preheat Oven at 210 C / 420 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.
Drain the potatoes – leaving any excess moisture in there.
In the Microwave –
Place potato wedges in a microwave-safe bowl. Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more.
On the Stove-top –
Place potatoes in a pot of cold water and boil for approximately three minutes. They should be firm, not soft.
BAKE THE POTATO WEDGES
Drain the potato wedges well on a paper towel – wipe excess moisture
Season with oil, salt, pepper.
Add and any seasoning you want -(such as paprika, garlic, rosemary, lemon). I used garlic powder and paprika today.
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you