Seasoned Baked 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 what you'd get from a restaurant.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
- 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
Preheat the oven to 400F/200C.
Wash the potatoes to get rid of any dirt (there's no need to peel them).
Cut each potato in half lengthwise, then cut each half into 2-4 wedges (depending on size. so that you end up with 6-8 wedges for each potato.
Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and 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.
The nutrition information is reflecting low-fat cooking spray. Using olive oil will result in higher calories.
- For fluffy wedges, use a waxy potato like Red potatoes, or Yukon Gold (although Russets will work too).
- Be sure to scrub the potatoes well as potatoes are not cleaned before being stocked at the grocery store.
- Try mixing all the seasoning and spices in a Ziploc bag and then use it to toss the wedges in. It’s easier and gives good coverage.
- When using cooking spray - For extra-crisp wedges, 1/2 way through the cooking time, spray again with the cooking spray and return to the oven.
Calories: 165kcal | Carbohydrates: 37g | Protein: 4g | Sodium: 42mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 19.5mg | Calcium: 23mg | Iron: 1.8mg