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crispy baked potato wedges

Crispy Baked Potato Wedges

Crispy baked potato wedges made with your favorite seasonings. Gluten-free and vegan.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 2
Calories 350 kcal


  • 2 medium-sized russet potatoes
  • 1/4 cup canola/vegetable oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Black cracked pepper optional


  • Preheat oven to 400 F degrees
  • After washing and scrubbing your potatoes, grab a chopping board and lay it over a counter.
  • Next, set the potato on its side and cut it lengthwise. With the cut half of the potaoto, cut into quarters.
  • Now, we'll soak the potatoes. Grab a large bowl and fill with cold water. You can even add some ice to drop the temperature of the water even fruther.
  • Allow the wedges to sit in the water for a minute. Pour out the water and replace with fresh cold water. Repeat until water is no longer cloudy from the starch.
  • Drain the water from the potatoes. Pat dry each wedge with a paper towel or a clean reusable towel. Get them as dry as possible.
  • In a bowl, mix the oil and seasonings Toss each wedge in the oil and seasoning mixture, or using a basting brush.
  • Place each wedge onto baking sheet lined with parchment paper. Bake for 35 minutes, flipping halfway.
Keyword Baked, Easy, Gluten Free, Low Fat, Plant-Based, Quick, Vegan, Vegetarian