These potato wedges are generously seasoned with a wonderful blend of spices and baked for a golden crispy potato skin with a soft interior. The perfect sidekick to your favorite burger, or paired with delicious vegan garlic aioli.
Instructions
Meet your burger’s new best friend. These come together in less than 30 minutes for the perfectly seasoned, crispy on the outside, soft on the inside potato wedge. I prefer Yukon gold potatoes, but they can be made with any potato variety.
- Preheat oven to 425. Prepare a baking sheet with a silicone mat.
- Wash potatoes and pat dry. Slice them into wedges.
- Add all the potato wedges to a bowl with the oil and seasoning and toss to coat well.
- Place wedges on the baking sheet so none are touching and bake for 20-30 minutes until crispy on the outside.
- Alternatively, you can also air-fry these wedges for 15 minutes.
I would recommend enjoying them immediately out of the oven. Keep them in the fridge in an airtight container for 3-5 days. Alternatively, freeze for up to 3 months in a freezer-safe container. To reheat, crisp them in the oven at 425 degrees for 15-20 minutes or the air fryer for 5-10 minutes.
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The Best Seasoned Potato Wedges
Ingredients
- 3-4 medium-sized yukon gold potatoes (substitute russet or any other potato)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 1/2 tsp ancho chili powder
Instructions
- Preheat oven to 425. Prepare a baking sheet with a silicone mat.
- Wash potatoes and pat dry. Slice them into wedges.
- Add all the potato wedges to a bowl with the oil and seasoning and toss to coat well.
- Place wedges on the baking sheet so none are touching and bake for 20-30 minutes until crispy on the outside.
- Alternatively, you can also air-fry these wedges for 15 minutes.
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