Seasoned Baked Potato Wedges

Seasoned Baked Potato Wedges

Healthier than fried, these chunky wedges are a true delight and perfect for busy weeknight meals. They’re so good, they taste like what you’d get from a restaurant.


  • 32 oz waxy potatoes (about 4 large potatoes)
  •  teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • sea salt
  • freshly ground black pepper
  • low-fat cooking spray or olive oil

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1 ) Preheat the oven to 400F/200C.

2 ) Wash the potatoes to get rid of any dirt (there’s no need to peel them).

3 ) Cut each potato in half lengthwise, then cut each half into 2-4 wedges (depending on size. so that you end up with 6-8 wedges for each potato.

4 ) Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat.  Season well with salt and pepper.

5 ) Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.

6 ) Remove from the oven and while they are still hot, season with salt to taste.


Recipe Notes: Using olive oil will result in higher calories.


1 ) For fluffy wedges, use a waxy potato like Red potatoes, or Yukon Gold (although Russets will work too).

2 ) Be sure to scrub the potatoes well as potatoes are not cleaned before being stocked at the grocery store.

3 ) Try mixing all the seasoning and spices in a Ziploc bag and then use it to toss the wedges in.  It’s easier and gives good coverage.

4 ) When using cooking spray – For extra-crisp wedges, 1/2 way through the cooking time, spray again with the cooking spray and return to the oven.

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