Crispy Potato Wedges – a delicious recipe with potatoes, vegetable oil, black pepper, salt, garlic, ketchup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place potatoes in large bowl; add cold water to cover and let stand for 15 minutes. Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on a baking sheet. Bake for 20 minutes, using a spatula turn potatoes; sprinkle with garlic salt. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.
95
kcal
Calories
4
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 medium Russet potatoes (cut into large wedges), 1 Tbsp. vegetable oil, 1/4 tsp. black pepper, 1/8 tsp. salt, and more.
Yes, Crispy Potato Wedges falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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