If I am going to eat fries, they have to be crispy. I can not stand a soggy fry. These fries are not only crispy but also well seasoned to give the some good flavor. To make them even better they are baked and not fried.
Seasoned Baked Potato Wedges
Ingredients:
- 5 large russet potatoes
- 1/3 cup canola oil
- 5 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
Directions:
- Preheat the oven to 450ºF. Line two baking sheets with aluminum foil and spray with cooking spray.
- Wash and dry the potatoes. Slice the potatoes in half lengthwise and then slice into equally sized wedges, about 4.
- Add the potatoes to a large bowl and drizzle with canola oil and add in garlic. Stir until well combined.
- Add in the parmesan cheese, cornstarch, pepper, onion powder, paprika and chili powder. Stir until the potatoes are well coated in the seasoning.
- Spread the potatoes out onto the prepared baking sheets leaving space in between each wedge.
- Bake for 15 minutes.
- Reduce the oven temperature to 375º F and bake for 15 minutes. Remove the baking sheets from the oven and flip the potatoes over and bake for an additional 25 minutes or until crispy and golden brown.
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Nutrition Facts |
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Servings: 8 |
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Amount Per Serving |
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Calories: 218 |
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Total Fat |
13.9g |
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Saturated Fat |
3.7g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
2.7g |
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Monounsaturated Fat |
6g |
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Cholesterol |
7.5mg |
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Sodium |
250.4mg |
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Total Carbohydrates |
19g |
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Dietary Fiber |
1.7g |
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Sugars |
0.7g |
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Protein |
8.1g |
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Calcium |
17% |
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Iron |
4.9% |
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Potassium |
415.8mg |
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Vitamin A |
9.7% |
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Vitamin C |
29.1% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from The Chunky Chef.
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