Crispy Baked Potato Wedges II
Crispy Baked Potato Wedges II features thick-cut potatoes tossed in a tangy lemon and oil mixture, then roasted until crunchy on the outside and fluffy within. The bright citrus note lifts the simple seasoning, making these wedges an ideal side for weeknight dinners, cookouts, or casual gatherings.
- Prep10 min
- Cook30 min
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat it with vegetable cooking spray.
- 2
In a shallow bowl, mix the oil and lemon juice. Dip the potatoes into the oil and lemon mixture, then season with salt and pepper to taste. Arrange them on the baking sheet.
- 3
Bake in the preheated oven for 20 minutes. Take the wedges out and flip them over. Put them back in the oven and cook until crisp and browned on both sides, about 10 minutes more.
- Calories 94.91 kcal Low Source
- Protein 0.58 g Low Source
- Carbs 5.48 g Moderate
- Total Fat 8.14 g Moderate
- Saturated Fat 1.23 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 92.52 mg Low Source
- Fiber 0.54 g Low Source
- Sugar 0.12 g Low Source
- Added Sugar 0.01 g Low Source
- Calcium 0.7 mg Low Source
- Iron 0.19 mg Low Source
- Potassium 81.17 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 1.23 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
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