Guys!! I made the best tasting Crispy Oven Baked Potato Wedges I’ve ever had and I can’t wait to share the recipe!
How did it happen? I was looking for a quick and easy side to go with chicken burgers and coleslaw I was making for dinner. I was feeling like fries without all the work so I decided to whip these up and they were SO GOOD!
I think the key to these Crispy Oven Baked Potato Wedges is the seasoning! The seasoning coats the potatoes giving them a beautiful crust that is packed full of flavour.
Confession. Levi and Selah aren’t huge fans of potatoes unless they are in the french fry form. They don’t really like mashed, twice baked, smashed, scalloped or even wedges. It’s crazy. In fact, I’m not even sure they’re mine. Kidding!
Last night however, they devoured these Oven Baked Crispy Potato Wedges and Levi was even bold enough to say across the dinner table “Mom! These are the best potatoes I’ve ever had!” So, there you have it! Don’t take it from me, listen to a picky toddler who in fact ate 1/4 of a pan of these crispy wedges. Mom win!
Without further adieu, here is the recipe for the best Oven Baked Crispy Potato Wedges. Perfect for a quick side dish to any meal and the perfect accompaniment now that BBQ season is finally underway! Bless you summer!
Crispy Oven Baked Potato Wedges
- 6 medium russet potatoes (peeled)
- 2 tbsp olive oil
- 1 tbsp bragg soy seasoning (or soy sauce)
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast flakes
- salt and pepper to taste
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper
- Peel the potatoes and cut in half, then cut each half in thirds.
- In a large bowl combine olive oil, soy seasoning, onion powder, paprika, garlic powder, smoked paprika, nutritional yeast flakes and salt and pepper. stir to combine.
- Add cut potatoes to mixture and stir well to coat.
- Arrange wedges in single layer on cookie sheet.
- Bake for 10 minutes then flip them over. Continue baking an additional 15 minutes or until they are brown, crispy and fork tender.