Potato wedges are seasoned with paprika, garlic powder, coriander and sea salt, then baked to perfection in the oven producing that soft potato inside with the crispy potato jacket everyone loves.
Seasoned Potato Wedges
Ingredients Makes: 4 servings
8 medium potatoes
1/4 cup extra-virgin olive oil
1/3 tsp sea salt + light sprinkle of sea salt after potatoes on tray
1/2 tsp garlic powder
1/4 tsp paprika powder
1/5 tsp ground coriander seed
few shakes of ground black pepper
Prepare oven. Empty the oven and raise the wire shelf to half-way up or even one rung higher to help prevent potatoes from burning. Preheat the oven to 380 degrees Fahrenheit.
Prepare potatoes. Clean the potatoes and peel, cutting out any sore spots and eyes. Cut the potatoes in half and then in half again lengthwise. Cut the quartered potato piece in half to form the potato wedge. Pat the potato wedges dry if wet.
Combine Ingredients. In a large sealable solid plastic or glass container, add the potato wedges, the olive oil and the seasonings. Seal the container and then toss the potatoes to coat in the mixture.
Prepare baking tray. When the potatoes are evenly coated in the oil / seasoning mixture, pour out unto a large baking tray or two medium trays. Spread out the potato pieces so that they are not touching each other. Potatoes will be crispy if not touching, over-crowding will make them soggy. Sprinkle potato wedges with just a little more of the sea salt.
Bake. Bake the potato wedges in a preheated oven for 22 minutes, then take them out, gently flip the potatoes, lightly sprinkle with sea salt and then bake for about 15 minutes longer. Check for readiness and remove from oven when ready. Serve immediately.
Recipe shared by: J. Marshall
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