Potato Wedges Recipe
These simple oven-baked potato wedges are an easy and delicious appetizer or side dish. With a few simple ingredients, they turn out crispy on the outside and perfectly fluffy on the inside.Step-by-step photos can be seen below the recipe card.
Servings: 6 servings
Ingredients
- 4 large russet potatoes cut into 4-8 wedges depending on size (about 3lbs), Yukons work well too.
- 1 tablespoon baking soda
- 3 tablespoons avocado oil
- Sea salt to taste
Instructions
- Preheat oven to 400°F.
- Bring a large pot of water to a boil, once boiling add the baking soda and potatoes. Cook for 7-10 minutes until tender on the outside but still firm when pierced with a fork.4 large russet potatoes, 1 tablespoon baking soda
- Remove the potatoes with a slotted spoon and place on a baking sheet. Let cool completely and give the pan a shake to rough the potatoes up just a bit—be careful not to break the wedges. Drizzle each side with oil.3 tablespoons avocado oil
- Transfer the pan to the oven and bake for 40 minutes, flipping once, until golden brown and crispy. Season with salt and serve immediately.Sea salt
Video
Notes
- Don't skip parboiling the wedges before baking them. This helps them get nice and fluffy.
- Bake the wedges on a baking tray in a single layer. If they are overlapping, they won't get crispy all over.
- Prefer to use your Air Fryer? Follow the instructions for these Air Fryer potato wedges instead!
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 554mg | Potassium: 592mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg