Crispy Oven Baked Potato Wedges

Soft crispy potato wedges!

Crispy Oven Baked Potato Wedges

4 serving:  170 calories per serving

INGREDIENTS:                                     

• 4 medium russet potatoes                        
• 2 tbs of olive oil                                          
• parsley           
• paprika                                                        
• salt                                                      

Products I Used:

• russet potatoes (Irving Acres)
• extra virgin olive oil (Filippo Berio; Shoprite)
• parsley flakes (McCormick; Costco)
• paprika (Spice Classics; Shoprite)
• mediterranean sea salt (Kirkland; Costco)

*Feel free to omit, increase, or decrease any of the ingredients; 

calorie amounts may change

DIRECTIONS:

1. Preheat oven to 390 degrees F. 

2. Scrub, wash, and dry all of your potatoes. Cut in half vertically, then horizontally, making sure there all about the same size cut each of your four pieces in half.

3. Pour olive oil in a Ziploc bag and add the potatoes. Close the bag and massage the potato wedges making sure all are coated with olive oil; then add all your seasonings to your bag and toss in the bag. (Set aside some of the parsley to garnish with later.)

4. Place potato wedges on a nonstick baking pan skin side down. Bake for 30-40 minutes, turn wedges halfway through. Cook until wedges are crispy on the outside but soft on the inside.  

5. Garnish with remaining parsley and enjoy!

If you try the recipe I'd love to know how it turns out; comment or tag me

#naturalnickel