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Potato wedges are a rage nowadays and Sheena, my daughter, being a hard-core potato lover, got hooked to it in no time. Tasty nevertheless, I was a bit concerned about serving her fried, oily food.

Hence, I looked up the recipe online and came across this healthier version which ditches any deep-frying altogether. The potato wedges are oven-baked with only a dash of oil to lock the moisture in the veggie. I gave my own desi twist with a dash of red pepper and garlic powder to go with our spice-loving taste buds – the outcome was more than satisfactory.

Now she’s addictive to it and so will you once it hits the palate!

Oven-Baked Potato Wedges By ruchi Skill Scale: Easy

Serving: 3

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients russet potatoes - 8

olive oil - 2 tablespoon

kosher salt - 1 tsp

garlic powder - 1/2-1 tsp, optional if you don't want garlic powder

red pepper - 1/4 tsp

black pepper - 1/4 tsp

lime - 1/2 - 1, optional Instructions Wash and cut potatoes into wedges. Place potato in a bowl. Add olive oil and mix well until potato wedges are coated. In a small bowl, mix salt, garlic powder, red pepper, and black pepper well. Add salt mixture to potato wedges and shake them together. Place potato wedges on the baking sheet. Bake 450F for 30-40 until potato wedges are cooked through browned and crispy. Squeeze lime juice over the potato wedges. Serve with ketchup or anything you like. Adapt: DinnerPlanner.com Print

Step by Step Photos: Oven-Baked Potato Wedges

1. Wash and cut potatoes into wedges.



2. Place potato in a bowl. Add olive oil and mix well until potato wedges are coated.



3. In a small bowl, mix salt, garlic powder, red pepper, and black pepper well.



4. Add salt mixture to potato wedges and shake them together.



5. Place potato wedges on the baking sheet.



6. Bake 450F for 30-40 until potato wedges are cooked through browned and crispy.



7. Squeeze lime juice over the potato wedges.



8. Serve with ketchup or anything you like.

