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Crispy Potato Wedges

Crispy Potato Wedges

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Crispy Potato Wedges are the perfect side dish. Russet potatoes are cut into wedges and tossed in olive oil, an incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce!
Course Side Dishes
Cuisine American
Keyword appetizer, potato wedges, potatoes, russet, side dish
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 to 6
Calories 185
Author Laurie McNamara

Ingredients

FOR THE CRISPY POTATO WEDGES:

  • pounds small russet potatoes scrubbed and cut into eighths
  • 3 tablespoons extra light olive oil
  • 1 tablespoon [all-purpose seasoning salt]
  • 3/4 teaspoon dried parsley flakes
  • 1/2 teaspoon ground black pepper
  • 1/4 cup pecorino romano cheese freshly grated, plus more for serving
  • 2 teaspoons minced fresh parsley for serving - optional

FOR THE SPICY FRY SAUCE:

  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • sriracha to taste

Instructions

  • Preheat your oven to 425° and line a rimmed metal baking sheet with foil.
  • In a large bowl, add potato wedges, oil, season salt, parsley, black pepper and cheese. Use a rubber spatula to toss well until coated.
  • Spread the potatoes out evenly on the prepared pan and roast on the middle rack for 20 mintues.
  • After 20 mintues, carefully remove and flip each potato wedge before sliding the pan back in the oven for 15 more minutes.
  • Meanwhile, in a bowl combine mayo, ketchup and the sriracha to taste.
  • Before serving, taste a potato wedge and season with salt if needed. Serve the crispy potato wedges with a sprinkle of cheese. the minced parsley and dip in the fry sauce, ketchup or ranch!

Nutrition

Serving: 1g | Calories: 185kcal | Carbohydrates: 12g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 986mg | Fiber: 1g | Sugar: 3g