Crispy Baked Potato Wedges (Whole30, Gluten Free)
These Crispy Baked Potato Wedges are an easy and delicious side dish! Perfect for serving with burgers, fish and chips, or ribs! Dip them in ranch, ketchup, or any sauce of choice! Gluten free, Paleo, Whole30.
- 4 medium-sized russett potatoes, skin on
- 2.5 tbsp olive oil
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
Preheat your oven to 400.
First, scrub your potatoes. Then, slice them into wedges. You can do this by slicing the potatoes in half horizontally (so you have 2 long halves), then slicing those in half, then those pieces in half, and so on. Place all of your potato wedges into a large bowl of water and let them soak for 10 minutes.
Next, dry the potatoes using paper towels. Place them in another clean bowl and toss with the olive oil, salt, pepper, garlic powder, onion powder, and paprika.
Line a large baking sheet (I used 15 x 21 inches – a half sheet pan) with parchment paper. Foil will work too – but I find they stick to it! Lay the potatoes so they have a flat side facing down and they are spread out from each other.
Bake for 30 minutes at 400. Remove the pan from the oven and bump the temperature up to 425. Flip any pieces that are pretty browned. Leave any pieces that aren’t browned on the bottom yet. Bake for an additional 15-20 minutes until they are all browned and crispy.
Serve with dipping sauce of choice!
Calories: 249kcal, Carbohydrates: 39g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Sodium: 596mg, Potassium: 924mg, Fiber: 5g, Sugar: 2g, Vitamin A: 44IU, Vitamin C: 44mg, Calcium: 31mg, Iron: 2mg