How To Cook: Potato Wedges - baked in the oven

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potato wedges

Sweet potatoes add nutrients and flavor, while frozen options save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often less expensive.

Preheat the oven to 450°F.

Wash and cut the 3 large russet potatoes in half, then cut each half into wedges that are half an inch thick.

Place the wedges in a bowl of cold iced water for 30 minutes.

Drain the water and pat the wedges dry.

Add the wedges to a large dry bowl.

Season the wedges with 1 teaspoon fine sea salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and a pinch of cayenne pepper.

Combine the seasoning with the wedges.

Add 1/3 cup extra virgin olive oil and combine immediately.

Place the wedges on a rimmed baking sheet lined with foil, cut side down, in a single layer.

Bake at 450°F for 20 minutes.

Carefully flip the wedges and bake for another 12 to 15 minutes, or until the outside is crisp and the inside is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary