Crispy Baked Potato Wedges (Edit recipe)

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If you’re looking for a side dish that never disappoints, these Crispy Baked Potato Wedges are it. Golden and crunchy on the outside, soft and fluffy on the inside, comfort food done right. They’re the kind of potatoes that work with just about everything, from burgers to chicken dinners, or even as a snack with your favorite dip.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

10

Serves: 4

Ingredients

2 lb Potatoes, Russet, peeled, and cut into wedges
6 cloves Garlic, minced
0.333 cup Chicken Broth, Low Sodium
0.333 cup Extra Virgin Olive Oil
1 whole Lemon, juiced
1 Tbsp Organic Oregano - Primal Palate
1 tsp Kosher Salt
1 pinch Black Pepper
1 Tbsp Parmesan Cheese, grated (optional)
1 Tbsp Parsley, chopped (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease a large sheet pan with olive oil and preheat the oven to 400F
Whisk stock, oil, lemon juice, garlic, oregano, and salt in a large bowl. Add pepper to taste.
Peel and cut four large russet potatoes into equal wedges. Each potato will yield about 8 wedges.
Evenly line the wedges onto the greased sheet pan and pour the broth mixture across the entire pan.
Bake uncovered for about 45 minutes, or until wedge side down is golden browned.
Flip all the wedges and bake for an additional 30-40 minutes, until wedges are evenly browned.
Sprinkle wedges with parsley and grated parmesan cheese, if using.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	19 g
Carbohydrates:	47 g
Protein:	7 g
Cholesterol:	1 g
Sodium:	334 mg
Fiber:	6 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.