By Zubda Malik
POTATO WEDGES
13 steps
Prep:1hCook:1h
These Baked Potato Wedges are soft pillows on the inside, crunchy on the outside and in the end creamy with parmesan cheese. Homemade are so much better than store bought.
Updated at: Thu, 17 Aug 2023 09:45:56 GMT
Nutrition balance score
Great
Glycemic Index
84
High
Glycemic Load
26
High
Nutrition per serving
Calories232.3 kcal (12%)
Total Fat10.5 g (15%)
Carbs30.8 g (12%)
Sugars1.5 g (2%)
Protein4.9 g (10%)
Sodium244.5 mg (12%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Take 6 medium sized potatoes and thoroughly wash these.
Step 2
Cut potatoes into lengthwise in half then slice each half into 4 wedges.
Step 3
Place wedges in a bowl of cold iced water and soak for 15-20 minutes.
Step 4
Drain well after and let it drip in colander for 15 minutes.
Step 5
Pat dry with a paper towels to remove extra moisture.
Step 6
Transfer in a large mixing bowl.
Step 7
Season with salt, black pepper, smoked paprika, dried parsley, onion powder, and garlic powder.
Step 8
Drizzle olive oil generously.
Step 9
Toss to coat potatoes.
Step 10
Place wedges onto the lined baking sheet.
Step 11
Bake wedges in a preheated oven for 60 minutes or until wedges are crispy and brown on the outside and still soft and tender inside.
Step 12
After baking add potato wedges in a tray or bowl, and sprinkle parmesan cheese and chopped parsley and give it a mix. but this step is totally optional.
Step 13
Serve and Enjoy with dipping sauce or ketchup.
