Make crispy wedges with potato and a blend of spices – a great side dish for any meal.
Baked Potato Wedges
- Prep Time 15 min
- Total 45 min
- Servings 4
- Ingredients 7
Ingredients
- 3/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder, if desired
- 3 large baking potatoes (russet or Idaho), about 8 oz each
- Cooking spray
Instructions
-
Step1Heat the oven to 425°F. In a small bowl or measuring cup, mix the salt, sugar, paprika, mustard and garlic powder.
-
Step2Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato in half lengthwise. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges. In a 13x9-inch pan, arrange the potato wedges with skin sides down.
-
Step3Spray the potato wedges with the cooking spray until lightly coated. Sprinkle with the salt mixture.
-
Step4Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. The baking time will vary depending on the size and type of the potato used.
Nutrition
140
Calories
1g
Total Fat
3g
Protein
28g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 460mg
- 19%
- Potassium
- 700mg
- 20%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 2g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 10%
- 10%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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