Easy Potato Wedges- – Make them in your oven or air fryer! They are eaassyy and go with just about any dinner you are serving. You can also eat them for lunch, a snack or heck, breakfast!
Easy and really delicious. That hits the spot right now, don’t you think?
They are also carbs…comfort food at its best. Yum.
What Ingredients are Needed?
- Russet potatoes
- Olive oil
- Salt/Pepper
- Garlic powder /Onion powder
How to Make: First, scrub your potatoes clean.
Then, slice them into wedges: Cut the potato in half lengthwise, then, again, lengthwise. This will make a quarter. Then, cut the quarters in half, diagonally. You should finish with 8 wedges.
Place the wedges in a large bowl and fill it with cold water. Be sure to cover them all. Let them soak for 10-15 minutes.
Once they are done soaking, drain them and pat dry with a clean dish cloth.
Oven Version: Line a flat rimmed baking sheet with parchment paper or foil. If using foil, spray it lightly with cook spray and preheat your oven to 400 degrees.
Drizzle wedges with olive oil and sprinkle with dry spices. Give them a toss and spread out on your prepared baking sheet. Bake for 30 minutes, then, remove from oven and give them a flip with a spatula. Bake for another 30 minutes or until they are fork tender.
Air Fryer Version: Spray the basket of your air fryer lightly with non stick cooking spray.
Add about 8 wedges into the basket and cook for 10 minutes at 400 degrees. Remove the basket and give them a toss. Cook for an addition 5-8 minutes or until they are fork tender.
Dip Your Wedges!
Serve Your Easy Potato Wedges With:
- Chicken Teriyaki Burgers
- Italian Turkey Burgers
- BBQ Beef Biscuits
- Sesame Chicken Nuggets
- Baked Chicken Nuggets
linking up and weekend potluck
Easy Potato Wedges
Easy Potato Wedges- - Make them in your oven or air fryer! They are eaassyy and go with just about any dinner you are serving. You can also eat them for lunch, a snack or heck, breakfast!
Ingredients
- 4 medium size russet potatoes
- 2-3 TBSP olive oil
- salt/pepper
- garlic powder
- onion powder
Instructions
FOR OVEN:
- First, scrub your potatoes clean. Then, slice them into wedges: Cut the potato in half lengthwise, then, again, lengthwise. This will make a quarter. Then, cut the quarters in half, diagonally. You should finish with 8 wedges.
- Place the wedges in a large bowl and fill it with cold water. Be sure to cover them all. Let them soak for 10-15 minutes. Once they are done soaking, drain them and pat dry with a clean dish cloth.
- Preheat oven to 400 degrees. Line a large flat rimmed baking sheet with parchment paper or foil. If using foil, spray it lightly with cook spray.
- Drizzle wedges with olive oil and sprinkle with dry spices. Give them a toss and spread out on your prepared baking sheet. Bake for 30 minutes, then, remove from oven and give them a flip with a spatula. Bake for another 30 minutes or until they are fork tender.
FOR AIR FRYER:
- See steps 1 and 2 for oven version.
- Spray the basket of your air fryer lightly with non stick cooking spray.
- Add about 8 wedges into the basket and cook for 10 minutes at 400 degrees. Remove the basket and give them a toss. Cook for an addition 5-8 minutes or until they are fork tender. Repeat with remaining wedges.
Notes
- Use your own taste preference when it comes to salt, pepper, garlic powder and onion powder.
- Make sure wedges are spread out evenly on baking sheet for the oven version.
- Don't overcrowd your air fryer basket. Cook wedges in batches!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 114mgCarbohydrates: 26gFiber: 3gSugar: 1gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Joanne
Wednesday 25th of March 2020
Those look delicious and sound so nice and easy to make. Pinned.
Miz Helen
Tuesday 24th of March 2020
Your potato wedges will be gone so fast at our table! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,476. Miz Helen
Erin Table for Seven
Tuesday 24th of March 2020
Thank you for the party Miz Helen!
Liz
Friday 20th of March 2020
I made these last night for dinner. I usually find that a 1 minute cook time (pop the wedges in salted cold water, bring to a boil for 1 minute) results in a floury interior and crisp exterior. But they are delicious and so much better than frozen ones. Thank you for bringing them to FF.
Erin Table for Seven
Sunday 22nd of March 2020
Agreed Liz! Thanks for the party and stopping by!