Crispy Baked Potato Wedges
Easy and crispy oven baked potatoes, seasoned with a blend of spices, soft on the inside and crunchy on the outside.
Ingredients
- 6 Russet Potatos Large
- 1 tbsp butter melted
- 2 tbsp baking flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili flakes
- 1 tsp parsely dried or fresh
- 1 tsp thyme dried or fresh
- 1 tbsp black pepper
- 1 tsp salt
Instructions
- Wash the potatos and pat dry. Cut each potato in half, then cut each half into 4 wedges. Transfer the cut wedges to a bowl and cover with cold water. Leave to stand for 20-30 minutes.
- While the wedges are soaking, preheat your oven to 400F; drain the water from the potatos and pat dry with a paper towel.
- In a small bowl, combine the melted butter and all the seasonings, except the baking flour.
- Add the seasonings to the potatos and mix together.
- Add the baking flour and combine.
- Transfer to a lined baking pan and spread evenly. Make a space in between the wedges, be sure not to crowd the pan. Bake for 40 minutes or until wedges are golden brown.
- For the homemade dipping sauce: combine 2 tablespoons of mayo, 1 teaspoon of siracha or hot sauce, ½ teaspoon sugar (or any sweetener), and a dash of lime juice. Mix together and serve with wedges.
Notes
*Soaking the potatos wedges in cold water helps to remove the starch, therefore, making the wedges crispier.
*You can replace butter for oil if you want.
*Refrigerate any leftovers in an airtight container for 2-3 days.
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