These crispy baked potato wedges are amazing. Take a bite through the crispy outside and savor that soft inside. Dip it in that delicious ranch dressing and you are in heaven!
Food heaven on your plate. No parboiling of the potatoes required. Just pop them in the oven, let them crisp up and you have the best side dish. Are you ready to learn how to make potato wedges? Let’s get started!
These oven roasted potatoes are the best side dish. The secret to these tasty wedges is the seasoning.
You can peel your potatoes but I like to leave the skin on and wash the skin. It will keep the vitamins in the potato and gives it a nice flavor.
This recipe is made with russet potatoes but can easily be swapped with sweet potatoes. It will have a totally different taste than regular potatoes.
How to cut potato wedges
The best way to cut potato wedges is to cut a potato in half lengthways. Then cut the halved potato in half and repeat one more time so one half result in 4 wedges and one potato yields 8 wedges.
Potato wedges ingredients
This is such an easy potato recipe and you only need a handful of ingredient. Take a look at what you need on your shopping list:
- Olive oil
- Taco seasoning
- Fresh Parsley
How to make potato wedges
Wash the potatoes and dry with a clean kitchen towel or kitchen paper. Cut the potatoes in half lengthways. The half the halved potato again lengthways resulting in 4 wedges per halved potato.
A whole potato yields in total 8 wedges. Take a big mixing bowl and add the oil, minced garlic, and taco seasoning. Stir through until fully combined.
If you use potatoes that contain a lot of starch wash and dry your potatoes before you add the wedges to the mixing bold. Stir the potatoes through the mixture until all the potatoes are coated evenly.
Then preheat the oven to 400°F/200°C. Line a baking sheet with baking paper. Divide the wedges on the baking tray and leave enough room in between.
Bake the potatoes for 35 minutes and turn them halfway through the baking time. Test after the baking time if the potato wedges are cooked and nice and golden brown.
Finely chop the fresh parsley and sprinkle on the warm wedges. Serve immediately.
Eat these wedges with
These oven roasted potatoes can be the perfect companion to any main course or eaten as a snack. Take a look at these recipes and add them to it:
- Garlic green beans
- Chimichurri steak
- Slow cooker pork chops
- Ranch dressing
- Mexican burger
- Tortilla burger
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS INTO YOUR INBOX!
These crispy potato wedges are oven baked and very easy. Wash, cut, season and in the oven. Take a look at this easy recipe for fluffy, tasty, potato wedges
- 6 russet potatoes
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 tablespoon taco seasoning
- 1 tablespoon fresh chopped parsley
- Cut potatoes in half lengthways, then cut each half in half lengthways again. Repeat halving until you have 8 wedges.
- Take a mixing bowl and add the olive oil, minced garlic, and taco seasoning. Stir the mixture and add the potato wedges. Stir until all the wedges are coated with the seasoning mixture
- Preheat the oven to 400°F/200°C. Line a baking with baking paper
- Divide the wedges onto the baking sheet. Bake for 35 minutes and turn them halfway through the baking time, until golden brown.
- Finely chop the parsley and sprinkle it on the warm wedges
Calories: 307; Fat: 11g; Carbs: 51g; Protein: 5.5g;