Seasoned Potato Wedges

Seasoned and fried baked potato wedges. Delicious, and easy to make, they taste great served with a burger, or dipped in your favorite sauce.

Seasoned Potato Wedges

Scott James Gaspard

Seasoned, golden-fried wedges of baked potato.

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Print Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine American

Servings 2 people

Calories 377 kcal

Equipment

• cutting board
• kitchen knife
• glass bowl
• cookie sheet
• foil
• tongs
• medium skillet

Ingredients

  

1x2x3x

• 3 small Idaho potatoes – evenly sized, about 4 inches long each
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

 

• Choose evenly sized Idaho or Russet potatoes. They should be relatively small, no longer than four inches in length.
  
• Peel the potatoes.
  
• Cut each potato into eight evenly sized wedges.
  
• Soak the potato wedges in cold water for 25 minutes. Keep it in the refrigerator so the water says cold. This will help draw out any excess starch, making the potatoes crisp evenly.
  
• Lay the potatoes out on a cookie sheet lined with foil. Try to keep some room between each wedge.
  
• Pre-heat the oven to 450 degrees. Bake the potato wedges for 30 minutes.
  
• Remove the baked potato wedges from the oven and set aside.
  
• Melt butter in olive oil over medium-high heat.
  
• Add the baked potato wedges to the hot butter and oil.
  
• Brown the wedges evenly on all sides. Add seasonings just before removing the fries.
  
• Remove seasoned fries to a bowl. Keep warm until ready to serve.
  

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Nutrition

Calories: 377kcal | Carbohydrates: 60g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1226mg | Potassium: 1391mg | Fiber: 5g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 3mg

More Information

Potatoes to Use

Use small to medium-sized Russet or Idaho potatoes for the best results. These will be fluffy and soft on the inside, and crispy golden brown on the outside.

Soak the Potatoes

Russet or Idaho potatoes are starchy. After peeling and cutting, soak the wedges in cold water for about 30 minutes. This will help to remove excess starch, which will allow the wedges to brown more evenly.

Seasoning Options

I’m using a simple blend of paprika, garlic powder, onion powder, salt and pepper in this recipe. You can get more creative with the seasoning if you like. Seasoned potato wedges would taste great with Cajun or Creole seasoning, such as Tony Chachere’s. or a pinch of my Tex-Mex Spice Blend. Or keep it simple with a sprinkle of seasoned salt and seasoned pepper.

Apply seasonings just before or right after they are finished frying. If you fry the seasonings too long they will burn.

Sauces to Try

Seasoned potato wedges taste great simply dipped in ketchup, or mayonnaise. They are also very tasty with Truffle Aioli, Lemon Aioli, or Spicy Creole Remoulade.

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