Seasoned Baby Potato Wedges
These baked fries are a staple in my home; easy to make and an essential side for burger nights.
Free of: gluten and all top allergens
Ingredients
Seasoned Salt
- 1 tbsp fine sea salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper (optional)
Baby Potato Wedges
- 1 pound baby potatoes
- 1/2 tsp olive or grapeseed oil
Instructions
Seasoned Salt
- In a small bowl, combine sea salt, black pepper, paprika, garlic powder, onion powder and cayenne pepper until well combined. Set aside.
Baby Potato Wedges
- Preheat oven to 400° F and line a baking sheet with a silicone baking mat or parchment paper.
- Cut baby potatoes in half vertically. Cut each half into three wedges vertically – to get 6 long wedges per baby potato.
- Place wedges on the prepared baking sheet and toss with olive or grapeseed oil. Sprinkle with 3/4 teaspoon seasoned salt mixture and toss to coat. Spread wedges on baking sheet, skin side down, and bake for 30 to 40 minutes, or until lightly browned.
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