Description
These Crispy Oven-Baked Potato Wedges (Pub Style) are deeply golden and packed with flavor. With simple ingredients like russet potatoes, garlic powder, and onion powder, they make a delicious side or snack. Perfect for family dinners or gatherings!
Ingredients
Scale
- 2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley, optional
Instructions
- Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
- Halve each potato lengthwise, then cut each half into quarters and finally into wedges for a total of 8 wedges per potato.
- Soak the potato wedges in hot water for 10 minutes.
- Drain and pat the wedges dry with a clean cloth. Place them on the baking sheet and drizzle with olive oil.
- Sprinkle garlic powder, onion powder, salt, and pepper over the potatoes and toss to coat evenly.
- Arrange the wedges in a single layer with the cut side down. If needed, use two pans to bake them in a single layer.
- Bake for 30 minutes, flipping the wedges halfway through.
- Continue baking until golden and crisp, about 25 to 30 more minutes, checking for doneness towards the end.
- Garnish with parsley if desired and serve hot.
Notes
Soaking the potatoes helps make them crispier.
Ensure the wedges are cut evenly for consistent cooking time.
Use additional pans if necessary to avoid overcrowding the baking sheet.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg