Baked Potato Wedges
Baked potato wedges are an easy side dish, requiring just a few basic ingredients: potatoes, olive oil, salt, and pepper. They take a little longer than frozen fries, but the flavour and texture are much better. If you are short on time, microwave the cut potatoes for a minute or two to soften them before baking to shorten the baking time.
We often toss some dried rosemary to give a different flavour profile, but you can add other seasonings, depending on what you are serving. A little garlic powder or chipotle seasoning is a nice addition.
Baked Potato Wedges
- 4 russet potatoes, washed and unpeeled See Notes, below.
- 1-2 tbsp olive oil
- salt and pepper, to taste
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Cut potatoes into wedges. If using potatoes that are smaller than russets, cut them in half or quarters. Try to keep them to a uniform size.
- Put potatoes in a large bowl. Drizzle with olive oil. The amount suggested is approximate. You want to ensure all the potatoes are covered but not swimming in oil. Sprinkle with salt and pepper to taste.
- Toss potatoes to coat with oil and seasonings. Add more oil or seasoning if needed. Place potatoes on prepared baking sheet, being sure they don't overlap.
- Bake potatoes for 15-17 minutes, then turn. Continue baking until they are fork-tender and golden, approximately 15-20 minutes longer. Test with a fork and if not cooked through, bake longer, keeping an eye on them so they don't burn.
- Remove from oven and let cool a few minutes before serving.
- Russets are great for baking but I don't always use them because their size makes them hard to cut into uniform wedges. You can also use Yukon Gold, any yellow potato, or even small potatoes cut in half or quartered. Just be sure to keep the size of the cut pieces as uniform as possible.
- The smaller the potato, the shorter the cooking time, so if you cut the potatoes smaller, keep an eye on them so they don't overcook.
- Mix up your seasonings if you like. Start with the basic recipe and add ground dried rosemary, chipotle seasoning, or granulated garlic to change up the flavour.
- Baked potato wedges offer all the taste of fries, without the grease and extra fat. Serve with the usual dips, like ketchup or mayonnaise, or try garlic aioli or chipotle mayonnaise. You could also try any dill-based dips, like ranch or tzatziki.
- Store leftover baked potatoes in a covered container in the fridge. To reheat, microwave for 30 seconds or so then bake in a 375F degree oven until hot, or fry in a lightly oiled pan until crisp and heated through.
Potatoes are a good source of nutrients like vitamins C and B6 and minerals like potassium and manganese. (Source: Self) The potential downside is their high glycemic load. As the Harvard School of Public Health notes, the carbohydrate in potatoes is rapidly digested by the body, creating a sugar high similar to that of candy or pop. Spikes in sugar can lead people to feel hungry again soon after eating, causing overeating. High consumption of foods like potatoes can contribute to obesity, diabetes, and heart disease. The bottom line: consume in moderation and ensure you are having a complete meal around the potatoes you serve, including a source of fibre to help control sugar spikes.