Blackened Potato Wedges

Oven Fried Blackened Potato Wedges

What Potatoes Work Best for Oven Frying?

The sort answer is, whatever potato you enjoy the most can certainly be made in the oven. Russet potatoes have a different texture to golden potatoes when roasting, just as when boiling or mashing. While I use russet most often, this recipe can be made with any of your favorite variety.

Helpful Tips

• This recipe uses olive oil to coat the potatoes. If you’d like to lighten them up a bit, spray the potato wedges with cooking spray.
• You may use russet, golden or red potatoes for this recipe.
• Blackened seasoning blends vary in the amount of heat and sodium. I recommend adding the blackened seasoning 1 teaspoon at a time until you reach your desired level of heat. Also, you may adjust the amount of salt to your taste.
• Parmesan cheese forms a tasty crust on the surface of the potato but, these potatoes are delicious made with the seasoning alone.
• Start the potatoes cut side down and flip them halfway through cooking to crisp both sides.
• You can enjoy these with yum yum sauce, comeback sauce or your favorite fry sauce for dipping.
• You may like to try these honey chipotle sweet potato wedges also made in the oven, or these chili lime baked potato chips from Diethood.

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Oven Fried Blackened Potato Wedges

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: blackened-potato-wedges, fried-potatoes, oven-fried-potato-wedges

Servings: 6 servings

Calories: 382kcal

Author: Melissa Sperka

Ingredients

• 6 large large russet potatoes
• 1/4 cup olive oil
• 1-2 tsp blackened seasoning adjust to taste
• 1 tsp salt adjust to taste
• 1/4 cup grated Parmesan cheese
• Suggested dipping sauces: garlic-herb buttermilk dressing, comeback sauce or any of your favorite dipping sauces

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 450°F. Line two baking sheets with aluminum foil. Spray each pan liberally with cooking spray and set aside.
• Wash the potatoes and remove any blemishes leaving peels intact. Cut each potato in half lengthwise, then cut each half into 3 wedges.
• Place the wedges into a large mixing bowl tossing with olive oil. Season with 1 teaspoon of blackened seasoning and salt.
• Toss the potatoes until they're evenly coated then add the grated Parmesan cheese.
• Place the potato wedges cut side down onto the prepared baking sheets about 1 1/2 inches apart. Sprinkle the tops with additional blackened seasoning.
• Place the baking sheet into the oven and bake for 20 minutes, then increase the heat to 475°F. Turn the wedges over and bake for another 8-10 minutes or until the wedges are tender and crispy.
• Serve immediately with garlic herb buttermilk dressing, comeback sauce or any of your favorite dipping sauces.

Notes

As a rule of thumb, allow one potato or 4-6 wedges per person. If you'd like to lighten up these wedges, spray the potatoes liberally with a cooking spray in place of the olive oil.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 65g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 562mg | Potassium: 1559mg | Fiber: 8g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 73mg | Calcium: 91mg | Iron: 3mg

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