Baked Potato Wedges

269
Calories
9 g
Protein
60 g
Carbs
0.4 g
Fat

Ingredients


643g russet potatoes, sliced into wedges (not too big, other wise they don't get as crispy)

1 tbsp nutritional yeast

2 tsp paprika

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp onion powder

1/4 tsp salt (optional)

Directions


  1. Preheat oven to 425F and line two a baking sheet with parchment paper.
  2. Slice potatoes into small wedges about 1/4- to 1/2-inch wide. Boil or steam for approx. 2 minutes (start timer once the water is boiling again).
  3. Transfer to a large bowl and mix with the seasonings. Toss gently to coat.
  4. Arrange in an even layer on baking sheet, trying not to overlap or have them touch each other to get crispy.
  5. Bake for 20 minutes at 425. Take out of the oven, increase oven temp to 450F. Flip the wedges to get brown on the other side. Bake for 5 minutes.
  6. Serve hot.
  7. (If you have leftovers, reheat them in the oven.)


Makes 2 servings

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