Oven Baked Crispy Potato Wedges
Servings: 4 people
Calories: 185kcal
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.
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Ingredients
- 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
Instructions
- 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.
Nutrition
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