I’m excited to share my seasoned potato wedges recipe with you. These crispy yet tender potato wedges, lightly coated with mayonnaise and a dash of season salt, are the perfect snack or side dish.
Level: Easy
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings
I love making seasoned potato wedges because they are simple, tasty, and satisfying. This recipe is perfect for potato lovers who want a crunchy treat with a hint of creaminess. Whether you’re enjoying an afternoon snack or a late-night bite, these potato wedges are sure to hit the spot.
Description
In this recipe, I use four medium russet potatoes that are washed and cut into even wedges. I coat the cut sides with a thin layer of mayonnaise and then sprinkle them with season salt. After arranging them on a greased baking sheet, I bake the wedges until they are tender on the inside and crisp on the edges. The result is a delicious dish that brings out the natural flavor of the potatoes with a simple yet delightful twist.
Ingredients
- 4 medium russet potatoes, washed
- 3 tablespoons mayonnaise
- 2 teaspoons season salt
Directions
- Prepare the Potatoes:
- Cut each potato in half lengthwise.
- Then, cut each half into 3 wedges (about 6 wedges per potato).
- Coat with Mayonnaise:
- Spray a large baking sheet with nonstick cooking spray.
- Place the potato wedges in a single layer on the baking sheet.
- Spread the mayonnaise evenly over the cut sides of the potatoes.
- Season and Bake:
- Sprinkle the season salt evenly over all the potato wedges.
- Preheat your oven to 350°F.
- Bake for 45 minutes, or until the potatoes are tender and the edges turn lightly brown.
- Serve:
- Remove the baking sheet from the oven and serve the wedges hot.
Process Details
- Even Cutting: I make sure to cut the potatoes into similar-sized wedges so they bake evenly.
- Mayonnaise Coating: Spreading a thin layer of mayonnaise helps the season salt stick to the potatoes and adds a subtle creaminess.
- Baking Technique: Baking at 350°F allows the potatoes to become soft on the inside while keeping the edges crisp.
Tips for Success
- Choose the Right Potatoes: Medium russet potatoes work best for this recipe because they have the right balance of starch and moisture.
- Uniform Wedges: Try to cut the potatoes evenly so that every wedge cooks at the same rate.
- Check for Doneness: Test a wedge with a fork to ensure it’s tender before you finish baking.
- Extra Crunch: For a crispier finish, you can broil the wedges for the last 5 minutes of baking. Just keep a close watch to prevent burning.
Serving Ideas
- Snack: Enjoy these potato wedges as a standalone snack with your favorite dipping sauce like ketchup or a simple garlic mayo.
- Side Dish: They make a great side for grilled chicken, burgers, or a fresh salad.
- Party Appetizer: Serve them as a finger food at your next get-together to add a fun and flavorful twist to your spread.
Nutrition Info (Approximate per Serving)
- Calories: 200–250
- Fat: 7–9 grams
- Carbohydrates: 30–35 grams
- Protein: 3–4 grams
I truly enjoy making these seasoned potato wedges because they are a quick, flavorful treat that fits any meal or snack time. Their crispy edges and tender insides make them a favorite in my kitchen, and I hope you find them just as delightful. Give this recipe a try and share your thoughts—I always love hearing your feedback!