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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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February 25, 2020

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Crispy Baked Potato Wedges

 A midday snack is never a bad idea, I think, especially if it can be made with simple every day ingredients. Crispy, baked-not-fried, lightly spiced and topped with some tangy ranch and thinly sliced green onions. Maybe a little sriracha for a little extra spice. Yum. These would also be great as a side dish. Imagine them served with some chicken, topped with gravy. The possibilities are endless. I sure hope you give these a try. Enjoy!




Crispy Baked Potato Wedges

Serves 3-4




    5 large Russet potatoes (no need to peel)

    4 Tablespoons olive oil

    1/2 Teaspoons salt (or more, as preferred)

    1/2 Teaspoon pepper

    1/2 Teaspoon garlic powder

    1/2 Teaspoon onion powder

    1/2 Teaspoon paprika







1.  Preheat oven to 400 degrees F.


2.  Prep Potatoes. Wash well and gently scrub any stubborn dirt off the potatoes, then cut each potato into approximately 6-8 wedges.


3.  In a small bowl, mix all spices together. Toss the potato wedges in 4 tablespoons oil, and sprinkle over the spices and toss to coat evenly.


4.  Lay out in one layer on a cookie sheet, and bake in preheated oven for approximately 35-40 minutes, or until crisped and golden brown.


5. Let cool slightly, then top as desired. Enjoy.












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