Oven-Baked Potato Wedges

Potato wedges are a rage nowadays and Sheena, my daughter, being a hard-core potato lover, got hooked to it in no time. Tasty nevertheless, I was a bit concerned about serving her fried, oily food.

Hence, I looked up the recipe online and came across this healthier version which ditches any deep-frying altogether. The potato wedges are oven-baked with only a dash of oil to lock the moisture in the veggie. I gave my own desi twist with a dash of red pepper and garlic powder to go with our spice-loving taste buds – the outcome was more than satisfactory.

Now she’s addictive to it and so will you once it hits the palate!

By ruchi

Skill Scale: Easy
Serving: 3
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

russet potatoes - 8
olive oil - 2 tablespoon
kosher salt - 1 tsp
garlic powder - 1/2-1 tsp, optional if you don't want garlic powder
red pepper - 1/4 tsp
black pepper - 1/4 tsp
lime - 1/2 - 1, optional

Instructions

Wash and cut potatoes into wedges.
Place potato in a bowl. Add olive oil and mix well until potato wedges are coated.
In a small bowl, mix salt, garlic powder, red pepper, and black pepper well.
Add salt mixture to potato wedges and shake them together.
Place potato wedges on the baking sheet.
Bake 450F for 30-40 until potato wedges are cooked through browned and crispy.
Squeeze lime juice over the potato wedges.
Serve with ketchup or anything you like.

Adapt: DinnerPlanner.com

Step by Step Photos: Oven-Baked Potato Wedges

1. Wash and cut potatoes into wedges.

2. Place potato in a bowl. Add olive oil and mix well until potato wedges are coated.

3. In a small bowl, mix salt, garlic powder, red pepper, and black pepper well.