Thank-you Rebecca for making these first and sharing them with us!  She found her recipe here, and they were as tasty as they look – enjoy!

Oven Baked Potato Wedges

4 good-sized Russet potatoes, scrubbed and cut into thick, length-wise wedges

1/4 c. olive oil

1/4 t. EACH kosher salt, freshly ground black pepper AND garlic powder

1/2 t. paprika

2 T. chopped fresh parsley

1/4 c. grated Parmesan

Place the potato wedges into a large bowl of cold water with a couple of cups of ice cubes and leave them to soak for 30 minutes.

Preheat the oven to 450, line a large baking sheet with foil, and place the salt, pepper, garlic powder and paprika into a large Ziploc bag.  Pat the potatoes dry with a clean kitchen towel and then drop the wedges into the Ziploc with the spices, close it, and give it all a good shake.  Pour in the olive oil, make sure the bag is tightly sealed and shake the mix again.

Evenly disperse the potato wedges onto your prepared baking sheet and bake for 30 to 35 minutes until the potatoes are cooked through, browned and crispy.  When they’re done, toss them with the parsley and Parmesan (either in a large bowl or directly on the baking sheet), and serve them straight away with your favorite ‘french fry’ accompaniment.

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