Easy Potato Wedges
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- oil
- potatoes cut in quarters (and cut again if potatoe
- salt and pepper (i prefer sea salt and cracked bla
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 14 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.91154 g
- Serving Size 1 1 Recipe (14g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.616 g
- Calories 124 calories
I love making potato wedges because they are so easy to make and they are always a hit with my family and friends. I usually serve them with ketchup, but they are also great with other dipping sauces, such as sour cream, ranch dressing, or cheese sauce.
One of the things I love about potato wedges is that they are so versatile. You can make them with any type of potato, and you can season them with any herbs or spices you like. I usually just use salt and pepper, but you could also try adding garlic powder, onion powder, or paprika. You can even get creative and add some grated cheese or chopped bacon to the wedges before baking them.
Potato wedges are a great way to use up leftover potatoes, and they are also a great way to get your kids to eat their vegetables. If you are looking for a simple and delicious side dish, potato wedges are the perfect choice.
Step-by-step
- Cover cut potatoes in hot water and soak for 10-15 minutes.
- Heat oven to 475 degrees.
- Coat the bottom of a rimmed baking sheet with oil.
- Sprinkle the bottom of the pan evenly with salt & pepper.
- Drain potatoes, dry with a paper towel and place them on the baking pan (skin should not be facing out).
- Cover with foil and bake for five minutes, then remove foil and cook for 15 minutes.
- Remove from oven, flip each wedge over (skin still facing out) and return to oven for another 15 minutes (or until easily pierced with a fork,.
- Remove from oven. Serve with ketchup, sour cream, cheese sauce, ranch dressing or any other sauce.
