Seasoned Potato Wedges
Seasoned, golden-fried wedges of baked potato.
Equipment
- cutting board
- kitchen knife
- glass bowl
- cookie sheet
- foil
- tongs
- medium skillet
Ingredients
- 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.
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
