Oven Baked Crispy Potato Wedges
Servings: 4 people
These oven baked crispy potato wedges are oil free and crispy on the outside while tender on the inside. The trick is boiling them till almost tender before baking.
- 4 russet potatoes medium
- 1 Tablespoon flour
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 Tablespoon Italian Herbs
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/4 teaspoon fine ground black pepper
- oil spritz optional
Preheat oven to 380° f
In a medium-sized pot, boil water.
Prepare baking sheet with parchment paper, silicone baking mat or spray with cooking spray.
Leaving skins on, cut washed potatoes into as uniform wedges as possible.
Carefully place in boiling water. Using a fork, start checking in about 7-10 minutes. You don't want them to be too soft. They should be almost fork tender. quickly drain and run under cold water to stop the cooking process.
While potatoes are boiling, combine all other dry ingredients in a large bowl.
Carefully toss the potatoes into the dry mixture, coating as well as possible.
Put in a single layer on your prepared baking sheet. Optional: spritz with a little cooking spray. This will help brown them better. If you are trying to eat oil free then skip this step.
Bake at 380° for about 30 minutes till just browned and crispy. Let cool slightly before eating.
Serving: 1potato | Calories: 185kcal | Carbohydrates: 42g | Protein: 5g | Sodium: 593mg | Potassium: 921mg | Fiber: 3g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 12.1mg | Calcium: 48mg | Iron: 2.5mg