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Potato Wedges Recipe

When cooking potato wedges, is a priority to be careful when cutting the pieces. If you cut them to thick they will need a prolonged baking time to have a right texture and they could be just a bit harder to take a bite out of them.

The potatoes are actually so easy to prepare that you will probably make them for your family or yourself at least on a weekly basis.

Preparation Time: 45 minutes

Cooking Time: 45 minutes

Servings: 2


  • 3 medium Russet potatoes
  • 1 tsp dried oregano
  • 1 tsp regular butter (or natural butter spread)
  • 1/2 tbsp extra virgin olive oil
  • 2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt


  1. Wash and dry the potatoes with a towel.

  2. Cut the potatoes in halves.

  3. Halves of potatoes

  4. Then cut each half in 3 wedges:

    • hold the half up and slice it forming the wedge angle

    Making wedges

    • slice the remaining half of the potato in another half

  5. In a big container add oregano, salt, olive oil, garlic powder and ground black pepper; mix everything with a spoon.

  6. Add the potatoes, cover the container with a lid and shake well.

  7. Potato wedges in a container

  8. Let it rest for about an hour in the refrigerator.

  9. Grease a baking sheet with the butter, then put each wedge individually so that they bake evenly.

  10. Bake for 45 minutes at 350°F (177°C) or for a bit more time until they are crispy.

  11. Crunchy potato wedges

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