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Homemade Crunchy Garlic Potato Wedges

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.

A plated serving of my crunchy garlic potato wedges with ketchup for dipping

A plated serving of my crunchy garlic potato wedges with ketchup for dipping

Have you ever had a crazy food craving that needed to be sated? I often crave potato wedges. I love really thick crunchy potato wedges that have a lot of soft potato inside, dipped in ketchup. And I love that I have a handy recipe for cooking them super-quick in the oven, so I can get a nice healthy snack or side for dinner at the last second.

Honestly, it really doesn't matter what you eat with them. Sometimes we have them with chili. But they would also go great with my cheeseburger casserole or oven-baked chicken recipes. Although who needs an occasion, or the right dish, to eat potato wedges? Right?! And even better, my kids love them! And that's what really matters. Making good food for your family shouldn't be hard. These babies only take about 25 minutes to make.

See how easy they are to make and enjoy them tonight!

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

Two cookie sheets of wedges

Ingredients

  • 6 medium potatoes
  • a little coconut oil
  • a pinch of salt
  • 1/4 cup onion powder
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 425 degrees F and line two cookie sheets with parchment paper.
  2. Wash and slice about 6 potatoes into 1/8th slices. This means you should get 8 wedge-shaped slices out of each potato.
  3. Lay your potato slices out on your prepared cookie sheets.
  4. Spray or brush all of your potato slices with coconut oil.
  5. Sprinkle salt, onion powder and grated Parmesan cheese over all of your potato slices.
  6. Slide them into the oven and bake for 25 minutes, until brown and crispy on the outside and soft on the inside.
  7. Enjoy with ranch dressing, BBQ sauce, or good ol' ketchup. Yum!
My children love dunking potato wedges in ketchup almost as much as I do!

My children love dunking potato wedges in ketchup almost as much as I do!

Of course, it would be super easy to buy some frozen potato wedges at the store and fry them up in some oil, but this version is so much healthier for you, especially with the coconut oil.

Coconut oil is high in healthy saturated fats that have different effects than most other fats in your diet. Coconut oil can boost fat burning and provide your body and brain with quick energy. According to Healthline, it is one of the few foods that can be classified as a "superfood."

And the health properties of potatoes—baked, not fried, and skin on—will surprise you. Many of the vitamins in potatoes are in the skin. According to PotatoGoodness, eating your potato wedges skin-on provides you with a number of vitamins and minerals, including nearly half of your daily value of vitamin C, more potassium than a banana, a good amount of vitamin B6, fiber, magnesium, and antioxidants that have been proven to be great for your brain.

I bet you didn't know that you could get so many great vitamins and minerals from something as simple as homemade potato wedges. Unfortunately, if you were to purchase these from the store frozen and fry them at home, you would lose the majority of those nutrients due to commercial processing.

Not only are these better for you—they're cheaper as well. All you need is a simple bag of potatoes and some seasonings. Enjoy!

© 2018 Victoria Van Ness

Comments

Victoria Van Ness (author) from Fountain, CO on July 16, 2018:

We always leave the skins on our potatoes as well, baked, mashed or wedges, lol. The skins have tons of nutrition! I use both onion powder and garlic powder in my recipe. :)

Victoria Van Ness (author) from Fountain, CO on July 16, 2018:

We always leave the skins on our potatoes as well, baked, mashed or wedges, lol. The skins have tons of nutrition! I use both onion powder and garlic powder in my recipe. :)

Shauna L Bowling from Central Florida on July 16, 2018:

I always leave the skin on potatoes, even when I mash them (I use red potatoes). Red potatoes would work for this recipe, too. However, the title is "Homemade Crunchy Garlic Potato Wedges". Do you replace the onion power with garlic powder or add both?

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