Ingredients
• 2 large russet potatoes, cut into wedges
• 1 tbsp olive oil or avocado oil spray
• 1 tsp freshly cracked black pepper
• ½ tsp flaky sea salt
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of paprika or cayenne (optional)
• Fresh parsley or chives for garnish
Instructions
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss potato wedges lightly with oil spray, then season with black pepper, salt, garlic powder, onion powder, and paprika.
• Arrange in a single layer on the baking sheet, ensuring space between each wedge for maximum crispiness.
• Bake 20-25 minutes, flipping halfway, until golden brown and crispy on the edges.
• Remove from oven, let cool 2 minutes, then garnish with fresh herbs and serve immediately with Greek yogurt dip!
• Toss potato wedges lightly with oil spray, then season with black pepper, salt, garlic powder, onion powder, and paprika.
• Arrange in a single layer on the baking sheet, ensuring space between each wedge for maximum crispiness.
• Bake 20-25 minutes, flipping halfway, until golden brown and crispy on the edges.
• Remove from oven, let cool 2 minutes, then garnish with fresh herbs and serve immediately with Greek yogurt dip!
PREP TIME & NUTRITION :
Prep Time : 8 mins, Cook Time : 25 mins, Total Time : 33 mins, Servings : 4, Calories : 135, Net Carbs: 24g, Fats: 3g, Protein: 4g
Prep Time : 8 mins, Cook Time : 25 mins, Total Time : 33 mins, Servings : 4, Calories : 135, Net Carbs: 24g, Fats: 3g, Protein: 4g