Roasted Potato Wedges (2 ways!) - video
Servings: 4 servings
Equipment
- baking sheet
- mixing bowl
Ingredients
spicy potatoes:
- 2 lbs (900g) potatoes*
- 1/4 cup (60g) olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon chili powder spice mix not pure ground chili pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
lemon parmesan parsley potatoes:
- 2 lbs (900g) potatoes*
- 1/2 cup grated Parmesan cheese 45g
- 1/4 cup (60g) olive oil
- 3/4 tablespoon garlic powder
- 3/4 tablespoon dried parsley
- zest of 1 lemon
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Line baking sheet with parchment paper.
- Wash potatoes and clean them thoroughly with a brush (if you choose not to peel them).
- Cut potatoes into wedges: place the potato on its side and slice it in half lengthwise, then place the cut side of the potato down on the cutting board and cut it into 2, 3, or 4 parts, depending on the size of the potato (see photos in the body of the post for reference). You should get 4 wedges from small potatoes, 6 wedges from medium potatoes, and 8 wedges from large potatoes. Add potatoes to a large bowl.2 lbs (900g) potatoes*
- For spicy potatoes: combine olive oil with garlic powder, paprika, oregano, chili powder, salt, and black pepper. Toss potatoes with olive oil and spices until evenly coated.1/4 cup (60g) olive oil, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon oregano, 1/2 teaspoon chili powder, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
- For parmesan potatoes: combine olive oil with garlic powder, parsley, lemon zest, salt, and pepper. Toss potatoes with olive oil, spices, and parmesan cheese until evenly coated (leftover cheese in the bowl should be applied on the side of the wedge that will be facing baking sheet, otherwise it will slide off of the potatoes while roasting and burn on the baking sheet).1/2 cup grated Parmesan cheese, 1/4 cup (60g) olive oil, 3/4 tablespoon garlic powder, 3/4 tablespoon dried parsley, zest of 1 lemon, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
- Lay the potato wedges spaced out on a baking tray with the cut-side down (without overcrowding them).
- Roast for 30 minutes or until golden and crunchy. The baking time may vary depending on the oven. Keep an eye on the potatoes for the last 5 minutes, making sure they are not burning.
- Enjoy!
Video
Notes
- I tested all types of potatoes with this recipe and we liked waxy potatoes (white, red, fingerling, new potatoes) or all-purpose potatoes (yukon gold) best. They are super crunchy and have nice firm flesh. If you prefer fluffy/plushy insides and crispy outsides, choose mealy potatoes (like russets, Idaho). Both potato types will be crunchy on the outside.
- I prefer skin-on potatoes. If you don't like potato skins, peel your potatoes.
- Don't add more parmesan cheese as it will slide off of the potatoes and burn on the baking sheet. You could add a little bit more cheese under the potatoes - be sure to add it on the side that is facing the baking sheet which will create a crusty bottom.
- The spicy potatoes are not overly spicy. If you'd like them really spicy add more chili powder or cayenne pepper to the spice mix.
- Calories = 1 serving of spicy potatoes (1/4 of the recipe) = 288 kcal. 1 serving of parmesan potatoes (1/4 of the recipe) = 317 kcal. This is only an estimate!
Nutrition
Calories: 288kcal