Sometimes you just need some thick cut potatoes that are tastefully seasoned and crisped to perfection to go with your dinner. Or just to eat by themselves for dinner!
Skin or No Skin?
The choice is yours, but you will save lots of time for yourself if you keep the skin on these potato wedges.
Simply cut them in half, then half again and again, toss in olive oil and some seasoning and bake. Easy as that! They do take a little time to bake, but if you can save a step of not peeling potatoes, then I’m all for it!
The Seasoning Blend
We love things with a little kick in our house so I typically add some crushed red pepper to pretty much anything. Spice not your thing though? Don’t add it!
For a classic seasoned potato wedge though, use salt, pepper, crushed red pepper and some dried parsley for flavor in every single bite. You can make up your own seasoning blend too though! Find what works best for your tastebuds.
Note – I use 1.5 medium-sized potatoes for a generous serving. This recipe serves 2.
Ingredients
- 3 medium-sized Idaho potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper
- 1 tbsp dried parsley
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with foil or parchment paper for easy clean up.
- Cut potatoes in half lengthwise. Cut the halves in half and then cut into halves again. Essentially each half of the potato ends up being 4 wedges or 8 wedges per whole potato.
- In a medium to large mixing bowl, whisk together olive oil and seasonings.
- Toss cut potato wedges into oil and seasoning blend and stir until well-coated.
- Lay potato wedges on prepped baking sheet and spread out evenly.
- Bake for 17-20 minutes and flip the wedges.
- Bake for another 17-20 minutes or until potatoes are golden and crispy.
- Serve with ketchup, ranch dressing or your favorite dipping sauce and enjoy!
