Best EVER Potato Wedges
Healthier than fried, these chunky wedges are a true delight and perfect for busy weeknight meals. They're so good, they taste like the ones you'd get from a restaurant.
Servings 4 people
Calories 165
Ingredients
- 32 oz waxy potatoes (about 4 large potatoes)
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt
- freshly ground black pepper
- low-fat cooking spray or olive oil
Instructions
- Preheat the oven to 400F/200C.
- Wash the potatoes to get rid of any dirt (there's no need to peel them) and pat dry with paper towels. Then in a small bowl, mix the spices together.
- Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
- Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons of olive oil), then toss with the spice mix to coat. Season well with salt and pepper.
- Spread the wedges in a single layer over a large baking sheet lined with nonstick foil.
- Bake for 35 to 40 minutes, or until golden and cooked through.
- Remove from the oven and while they are still hot, season with salt to taste.
Air Fryer Instructions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with cooking spray to prevent sticking.
- Arrange the potato wedges in a single layer in the air fryer basket. Avoid overcrowding; you may need to cook them in batches.
- Cook the potato wedges at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through the cooking time to ensure even cooking. The wedges should be golden and cooked through.
Video
Notes
The nutrition information is reflecting low-fat cooking spray. Using olive oil will result in higher calories.
Tips:
- Soak the potatoes in ice water: If you have the time, once sliced, soak them for 30 minutes to remove some of the starch in the potatoes. This allows the wedges to crisp up a little more than they would otherwise.
- Dry your wedges thoroughly: Even if you don’t soak the wedges, once sliced, lay the wedges out on paper towels, cover with more paper towels and press down to dry them completely. The drier the better.
- Line a baking sheet with non-stick aluminum foil. The surface of a non-stick foil allows the potatoes to brown without sticking and burning.
- Don’t overcrowd the pan and be sure one of the flat sides is touching the foil.
- For an extra crispy finish, turn the wedges halfway through baking.
Nutrition
Calories: 165 | Carbohydrates: 37g | Protein: 4g | Sodium: 42mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 19.5mg | Calcium: 23mg | Iron: 1.8mg