Easy Yukon Gold Potato Wedges
These seasoned Yukon Gold potato wedges bake up perfectly crispy on the outside and creamy on the inside.
Servings 4 Servings
Ingredients
- 1 ½ pounds Yukon Gold potatoes
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 3 tablespoons avocado oil or olive oil
Instructions
- Preheat your oven to 375F.
- Wash and dry the potatoes, then cut each one into 6–8 wedges, depending on size.
- Place the wedges on a large sheet pan. Sprinkle with salt, pepper, smoked paprika, garlic powder, and cayenne (if using). Drizzle with the oil, then toss to coat evenly.
- Spread the potatoes out in a single layer, placing the cut sides down on the pan for better browning.
- Bake for 30 minutes, flipping halfway through, until the wedges are golden and tender.
- Remove from the oven, add more salt to taste, and serve hot.
Notes
Lining Your Baking Sheet - You don’t need to line your baking sheet with parchment paper, but doing so can make cleanup easier.
Other Potatoes - Yukon Gold potatoes are ideal for this recipe because of their thin skin and creamy texture. Russet potatoes will also work, but their skin is tougher, so you may want to peel them.
Nutrition
Serving: 1Serving | Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Fiber: 4g | Sugar: 1g
