- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 220 cal
- 10g fat (1.5g sat)
- 0mg chol
- 880mg sodium
- 31g carb
- 2g fiber
- 4g protein
Ingredients
- 3 tablespoons high-heat cooking oil, divided
- 1 1/2 pounds russet potatoes (about 3)
- 1 1/2 teaspoons sea salt
- Paprika or cayenne, to taste (optional)
Directions
Preheat oven to 425° F.
Use about 1 teaspoon oil to coat a baking sheet.
Scrub potatoes well but do not peel. Slice each potato lengthwise, into 8 wedges.
Combine potato wedges and remaining oil on the oiled baking sheet. Toss gently to combine, then season to taste with salt and paprika or cayenne.
Spread potatoes evenly across the pan. To prevent sticking, arrange them so each wedge has a cut side touching the baking sheet, and no potatoes are touching their neighbors.
Bake for 25 to 30 minutes, stirring halfway through cooking to help them brown evenly.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member