Is it potato wedges or Jojo's?! Either way, let's face it... Potatoes wedges are the star of the show in any meal, even if they're just the side-piece. Don't come at me but potato wedges taste better than fries too! Don't agree? You must try these vegan wedges first. Perfect for the oven or air fryer!
Today I am showing you a quick and easy way to transform boring russet potatoes into flavor-rich wedges that are actually healthy. You really can't mess this up! All you need are russet potatoes, olive oil, salt, pepper, garlic powder, parika and Lawry's Seasoned Salt if you have it on hand. I typically use the oven, but have used the air fryer too!
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TIPS FOR BEST POTATO WEDGES:
Keep the skin, dice in halves.
I like to keep the skin because it enhances the flavor. I recommend you dice by cutting along the long side in quadrants. This will ensure each bite has flavorful potato skin on it!
Toss in a large bowl, spread evenly.
I find it is easiest to toss in a large bowl to ensure even coating of the oil (optional) and spices. Spread evenly on a baking pan. Line with parchment paper or cooking spray to prevent them from sticking to the baking sheet.
Recipe:
Ultra Crispy Potato Wedges
Ingredients
- 4-6 russet potatoes
- 1 Tbsp water
- 1 Tbsp olive oil
- 1/2 Tbsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 Tbsp Lawry's Seasoned Salt optional
Instructions
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Preheat oven to 425 F (or 400 F if using convection oven). No need to preheat if using an air fryer but cook at 400 F.
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Wash and cut potatoes into quadrants along the long side. Dice to about 1 inch pieces. Place in a large bowl.
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Add water, olive oil, garlic powder, paprika, salt, ground pepper, and Lawry's Seasoned Salt. Toss until potatoes are evenly coated with seasoning.
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Spread seasoned potatoes on baking sheet lined with parchment paper or cooking spray. Bake for 23-28 minutes, until slightly toasted. Add more time for extra-crunchy wedges.
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