Crispy Potato Wedges
Crispy Baked Potato Wedges are an easy and inexpensive side dish that any level of home cook can easily replicate. Made with onion soup mix, and olive oil, these are baked in the oven until golden brown on the outside and fluffy on the inside.
Servings: 5 people
Calories: 300cal
Ingredients
- 2 lbs Russet Potatoes washed, cut into wedges
- 2 tbsps olive oil
- 1 oz onion soup mix
- 1/2 cup Heluva Good! French Onion Dip optional
Instructions
- Preheat your oven to 425 degrees.
- Line a baking sheet with non-stick aluminum foil.
- Scrub your potatoes clean and cut them into wedges. You can easily do this by cutting them in half the long way, and then in half again. Each normal sized potato makes about 12 wedges.
- Add the wedges to a glass bowl and toss with the oil, and soup mix. Use your hands to coat all pieces evenly.
- Place wedges on your baking sheet with space for them to get browned. You do not want them heavily packed on there.
- They will cook for about 30-35 minutes time and will need to be flipped at the 15 minute mark to evenly brown on each side.
Notes
Nutritional Values may differ than actual values and are meant to be a guide.
Dip is optional and lowers the nutritional values if omitted.
Nutrition
Serving: 1serving | Calories: 300cal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Sodium: 722mg | Potassium: 797mg | Fiber: 3g | Sugar: 4g | Vitamin C: 11mg | Calcium: 92mg | Iron: 2mg