Looking for a lighter, yet flavorful alternative to traditional fries? These baked potato wedges are golden, crispy, and packed with subtle spices—perfect as a snack, side, or party treat. Easy to prepare and full of texture, they bring both taste and nutrition to your plate.
| Ingredient | Quantity |
|---|---|
| Potatoes | 4 medium, unpeeled for extra nutrients |
| Eggs | 2 large, for a light coating |
| Salt | 1 teaspoon |
| Cumin | ½ teaspoon, adds earthy warmth |
| Paprika | ½ teaspoon, optional for smoky flavor |
| Garlic powder | ½ teaspoon, optional for savory depth |
1. Preheat the Oven
Set your oven to 200°C (390°F). Line a baking tray with parchment paper to prevent sticking and make cleanup simple.
2. Prepare the Potatoes
Wash the potatoes thoroughly and pat them dry. Slice them into uniform wedges to ensure even cooking. Leaving the skin on gives extra texture and nutrition.
3. Whisk the Egg Mixture
In a large bowl, beat the eggs until smooth. Stir in salt, cumin, paprika, and garlic powder until well combined.
4. Coat the Wedges
Add the potato wedges to the egg mixture and toss gently until each wedge is evenly coated.
5. Bake to Crisp Perfection
Arrange the coated wedges in a single layer on the prepared baking sheet, making sure they’re not touching for maximum crispiness. Bake for 25–30 minutes, flipping halfway through. Remove when the wedges are golden brown and crunchy on the outside.
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