Try these Easy 3-Ingredient Baked Potato Wedges any day of the week. Toss all ingredients together and "throw" in the oven.
No need to peel the potatoes. Potato skins are a great source of potassium! Save time on peeling!
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Which Potatoes to Use:
Choose starchy potatoes rather than waxy. Starchy potatoes are best for baking because they are lower in moisture and are great for making crispy wedges!
Some of the most used starchy potatoes include Russet, Yukon Gold, and Idaho potatoes.
How to Cut Potato Wedges:
First things first:
Rinse potatoes well before cutting: Rinse potatoes in cool water and wash off any dirt. You may brush them with a vegetable brush for a more thorough clean.
Throw away potatoes with a green tinge: A green tinge in a potato may indicate toxicity, so check before cooking.
To cut the potatoes into wedges:
- Cut the potato in half lengthwise:
- Slice each half of the potato into another half, lengthwise, to create quarters:
- Slice each quarter directly through the center (lengthwise) to create a wedge:
Each potato will give you 8 wedges. If the potatoes are large enough, you may need to cut the wedges one more time, to make them a bit thinner.
Onion Soup Mix:
I use the Knorr onion soup Mix. It's available at any local grocery store. Two tablespoons for four large potatoes is all you need.
How to Prepare the Easy 3-Ingredient Baked Potato Wedges:
- Preheat oven to 450°F. Rinse potatoes well to get rid of any dirt. Cut 4 large potatoes into wedges.
- Line baking sheet with parchment paper and place potato wedges on the parchment paper.
- Add 2 tablespoons of onion soup mix and 2 tablespoons of olive oil and toss together with the potatoes.
- Distribute potatoes evenly in one layer and bake at 450°F for approximately 40 minutes.
You may garnish with dried parsley if you wish! A little bit for the presentation!
Try these side dishes:
The Recipe:
Recipe
Easy 3-Ingredient Baked Potato Wedges Recipe
Ingredients
- 4 large potatoes
- 2 tablespoons dry onion soup mix
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450°F. Rinse potatoes well to get rid of any dirt. Cut potatoes into wedges: Cut potato in half, lengthwise, then cut each half into another half to create quarters. Slice each quarter directly through the center (lengthwise) to create a wedge.
- Line baking sheet with parchment paper and place potato wedges on the parchment paper.
- Add the onion soup mix and the olive oil and toss together with the potatoes.
- Distribute potatoes evenly in one layer and bake at 450°F for approximately 40 minutes.
Notes
- It's best to reheat the leftovers in the oven at 400 degrees F, rather than in the microwave. Reheating in the microwave will cause the potato wedges to become soggy.
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