CRUNCHY seasoned baked potato wedges – Golden brown. Super crunchy.
Perfectly seasoned.
This roasted potato recipe is a flavourful and satisfying dish that can be enjoyed by all.
The combination of crispy roasted potatoes and the aromatic spices creates a fantastic, delicious dish.
1.5 kg potatoes, washed and peeled
3 tbsp oil
1 ½ tsp salt
1 tbsp finely grated garlic
1 tbsp lemon juice
11/2 tspn Paprika
½ tspn Onion powder
Do this:
Get your ingredients together.
Cut the potatoes into wedges by first cutting each potato into half, vertically, then each half into half again.
Put the potatoes in a bowl.
Drizzle the oil onto the potato wedges in the bowl.
Toss them about ensuring each wedge is evenly coated.
Add the salt, paprika, onion powder and lemon juice.
Toss again one more time to evenly coat the potatoes.
Put the potatoes onto your baking sheet or oven tray.
Roast at 180°C for 35 – 40 minutes or until crispy and golden brown.
Enjoy!
Helpful tip!
The secret to getting super crisp baked potato wedges (well one of them anyway), is to make sure the wedges are spread out a bit on the baking sheet.
If you pile them all up on the baking sheet, there won’t be enough room for the hot air to circulate, and they will end up sort of steaming, instead of getting golden brown and crispy.
So for that reason, I like to bake these on several baking sheets, and they all end up beautifully crisp.
Variations of this recipe
Oil – you can use just about any oil you would like for this recipe.
Vegetable, olive, avocado, sunflower, etc.
Paprika – this recipe calls for regular paprika, but for some extra flavour, try using smoked paprika instead.
Seasonings – speaking of seasonings, feel free to use a combination of your favourites, and/or adjust the seasoning amounts to your tastes.
Garlic – to save some time, feel free to use pre-minced jarred garlic, or a squeeze of garlic paste. You will want about 2 Tbsp.
Air fryer – while I have not tested this recipe in my air fryer, I am certain it can be done.
I cannot speak to the exact baking time and temperature, but if you experiment, I would love to know how it turns out! – Online.
