Baked Potato Wedges are the perfect side dish to accompany almost any meal. Absolutely delicious and easy to prepare with just a few simple ingredients. These seasoned potatoes are always a hit! Vegan and gluten free.
Preheat oven to 400 F and place the oven rack in the middle.
Wash, peel and cut potatoes into quarters, and then cut into 2-3 wedges per quarter.
In a large bowl combine olive oil, thyme, paprika, garlic powder, sea salt, and black pepper. Toss the sliced potato wedges and cover well with spices and olive oil mixture.
Arrange potatoes in a single layer in 2 foil-lined baking sheets. Bake at 400 F for about 30 minutes flipping the potatoes halfway through.
Serve warm, and sprinkle with chopped parsley for garnish and freshly grated Swiss cheese if desired.
NOTES
Tips for Best Potato Wedges
Use Russet potatoes for wedges that are crunchy on the outside and fluffy & mild inside.
Cut the potatoes into equally thin wedges to ensure even baking.
Dry your wedges. Lay them on a paper towel and cover with another paper towel, press down and dry them thoroughly. This will help them to get nice and crispy.
Ensure that the potatoes are evenly coated with the oil and seasonings. You can mix them in a large bowl or in a large Ziploc bag.
Place the potatoes in a single layer on the baking sheet. If they are too crowded they will steam and they won't get crispy.
Roast at high heat for potato wedges crispy on the outside and soft on the inside.
Flip the potatoes halfway through for even baking on both sides.
Be sure to bake the potato wedges in a preheated oven for the best results.
NUTRITION
Nutrition Facts
Baked Potato Wedges
Amount Per Serving (224 g)
Calories 234Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 593mg25%
Potassium 900mg26%
Carbohydrates 39g13%
Fiber 3g12%
Sugar 1g1%
Protein 5g10%
Vitamin A 294IU6%
Vitamin C 14mg17%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.