Oven Baked Potato Wedges

This crispy oven-baked potato wedges recipe does double duty as a side dish for dinner or as an appetizer with your favorite dips for game day. This wholesome recipe also features an easy, homemade seasoning mix.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 140kcal

Author Sharon Rhodes

Ingredients

4 medium russet potatoes *scrubbed clean
1 tbsp brown rice flour
¼ tsp cayenne pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp sea salt
1 tbsp olive oil

Instructions

Heat your oven to 425°. Line 2 baking sheets with parchment paper and set aside.
Slice the scrubbed clean potatoes in half, then into quarters, then into eighths. Try to keep them as uniform as possible for even baking.
Place them in a large Ziploc bag and sprinkle with the flour and seasonings. Seal the bag and shake the potatoes really well to coat. Add the oil to the bag, re-seal, and shake again really well.
Place your wedges on the lined baking sheets, leaving the width of your fingertip between each to space them evenly.
Bake for 10 minutes, flip them over and bake for an additional 15 minutes.
Enjoy right away for optimum crispness.

Nutrition