Spiced Potato and Onion Wedges
Spiced Potato and Onion Wedges
Ingredients
For the Potato and Onion Wedges
- 2 pounds potatoes, Yukon Gold or Russet, scrubbed and cut into 1/2-inch wedges
- 1 yellow onion, large, peeled and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano, optional
For the Creamy Dusting
- 2 tablespoons powdered milk, whole or skim
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the potato wedges and onion wedges. Drizzle with olive oil and toss until evenly coated.
⏱️ 3 min
- 3
Add the smoked paprika, garlic powder, onion powder, 1 teaspoon of salt, black pepper, and dried oregano (if using) to the bowl. Toss thoroughly until all the potatoes and onions are well coated with the spices.
⏱️ 5 min
- 4
Spread the seasoned potato and onion wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting and crisping.
⏱️ 2 min
- 5
Roast for 20 minutes, then flip the wedges with a spatula. Continue roasting for another 10-15 minutes, or until the potatoes are tender and lightly browned.
⏱️ 30 min•🌡️ 400
- 6
While the wedges are roasting, prepare the creamy dusting. In a small bowl, whisk together the powdered milk and 1/4 teaspoon of salt.
⏱️ 2 min
- 7
Once the potatoes and onions are tender, remove the baking sheet from the oven. Evenly sprinkle the powdered milk mixture over the hot wedges. Return to the oven for an additional 3-5 minutes, or until the powdered milk mixture has lightly adhered and created a subtle creamy crust.
⏱️ 5 min•🌡️ 400
- 8
Remove from the oven and serve immediately as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Potato and Onion Wedges
Ingredients
For the Potato and Onion Wedges
- 2 pounds potatoes, Yukon Gold or Russet, scrubbed and cut into 1/2-inch wedges
- 1 yellow onion, large, peeled and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano, optional
For the Creamy Dusting
- 2 tablespoons powdered milk, whole or skim
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the potato wedges and onion wedges. Drizzle with olive oil and toss until evenly coated.
⏱️ 3 min - 3
Add the smoked paprika, garlic powder, onion powder, 1 teaspoon of salt, black pepper, and dried oregano (if using) to the bowl. Toss thoroughly until all the potatoes and onions are well coated with the spices.
⏱️ 5 min - 4
Spread the seasoned potato and onion wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting and crisping.
⏱️ 2 min - 5
Roast for 20 minutes, then flip the wedges with a spatula. Continue roasting for another 10-15 minutes, or until the potatoes are tender and lightly browned.
⏱️ 30 min•🌡️ 400 - 6
While the wedges are roasting, prepare the creamy dusting. In a small bowl, whisk together the powdered milk and 1/4 teaspoon of salt.
⏱️ 2 min - 7
Once the potatoes and onions are tender, remove the baking sheet from the oven. Evenly sprinkle the powdered milk mixture over the hot wedges. Return to the oven for an additional 3-5 minutes, or until the powdered milk mixture has lightly adhered and created a subtle creamy crust.
⏱️ 5 min•🌡️ 400 - 8
Remove from the oven and serve immediately as a delicious side dish.
⏱️ 1 min