Potato Wedge Bar
5
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- ★★
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Prep time 12mins
Cook time 45mins
Recipe Card
ingredients
- 6 large russet potatoes, rinsed
- Avocado oil spay, as needed
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons fine sea salt
- 2 teaspoons smoked paprika
- Huy Fong Chili Sauce Ketchup and Folds of Honor Ketchup, for serving
- Suggested toppings: chives, green onions, shredded cheddar, bacon bits, sour cream, red onion
Method
Step 1
Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper.
Step 2
Cut each potato into 8 long pieces, and add to a large mixing bowl.
Step 3
Using avocado oil spay, spray generously and add in the spices. Toss well to combine.
Step 4
Arrange the potato wedges on the parchment lined sheets skin side down.
Step 5
Bake for 45 minutes, switching the pans from top to bottom rack halfway through.
Step 6
Once potatoes are crispy, golden, and fork tender, remove them from the oven.
Step 7
Arrange potato wedges on a large serving tray with prepared toppings.