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5 from 1 vote

Potato Wedges

Crispy Potato Wedges are a no-fuss, oven-baked appetizer or side dish that's simple to make. This easy dinner side is seasoned to perfection!
Course Side Dish
Cuisine American
Keyword Potato Wedges
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 243kcal
Author Jen


  • 2 lb Yukon Gold Potatoes about 4-5 waxy potatoes
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper


  • Preheat the oven to 400.
  • Line a baking sheet with aluminum foil. Set aside.
  • Wash the potatoes.
  • Cut potatoes lengthwise into quarters. If too large, cut quarters in half lengthwise again.
  • Add the wedges to a large mixing bowl. Sprinkle with 1 teaspoon salt. Add enough water to cover potatoes and stir with your hand to dissolve salt into water.
  • Allow to soak for 10 minutes.
  • Drain water and pat dry.
  • Return potatoes to dry bowl.
  • Drizzle with olive oil and sprinkle with paprika, garlic powder, onion powder, kosher salt and pepper.
  • Toss to coat.
  • Arrange the wedges in a single layer on prepared sheet.
  • Bake for 45-50 minutes until golden brown.


Calories: 243kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 1177mg | Potassium: 964mg | Fiber: 5g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 47mg | Calcium: 27mg | Iron: 2mg