Whether you need a great side dish or a fun appetizer, these baked potato wedges are delightful. They come out perfectly crispy with just the right amount of seasoning.
Ingredients
2lbsRusset potatoes6 small or 4 medium, scrubbed clean (don't peel)
3tbspavocado oil
1tspgarlic powder
1tsponion powder
½tspturmeric
½tspsmoked paprika
1tspsea salt
½tspblack pepper
Instructions
Cut potatoes into wedges.
Soak wedges in hot water for 10 minutes. Drain and pat dry.
Set oven to 400°F.
Place in a bowl and toss with oil and seasoning.
Place on parchment paper and roast for about 45 minutes, flipping halfway, until crispy.
Notes
Soaking the potatoes before baking makes them crispy on the outside and soft on the inside, instead of dry and shriveled up.
Russet potatoes produce the crispiest baked wedges, however, you can use the potato of your choice.
Easily turn these into 'cheesy' wedges by topping them with nutritional yeast before serving.