Low Sodium Classic Potato Wedges

Total time50 min

Prep time10 min

Cook time40 min

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place a large baking sheet on the center rack while the oven heats.
2
Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges of roughly equal thickness (about 3/4 inch at the skin side) so they cook evenly.

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