Servings: 4
Estimated WW Points: 3 Points per serving
Exact Points can vary depending on the size of the potatoes and your WW plan.
Ingredients
- 2 medium russet potatoes, about 14–16 oz total
- 1 tsp olive oil
- Nonstick cooking spray
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried parsley
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp sesame seeds
- Pinch of red pepper flakes, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Scrub the potatoes well and leave the skins on.
- Cut each potato lengthwise into thick wedges, trying to keep them about the same size so they cook evenly.
- Soak the wedges in cold water for 15–20 minutes. Drain and dry them really well with paper towels.
- Place the potatoes in a large bowl and add the olive oil, garlic powder, smoked paprika, onion powder, parsley, Italian seasoning, salt, and pepper.
- Toss until every wedge is evenly coated. Give them a light mist of nonstick cooking spray for extra browning without adding much oil.
- Arrange the wedges in a single layer with the cut sides touching the baking sheet. Don’t crowd the pan.
- Bake for 20 minutes, then flip each wedge.
- Bake another 15–20 minutes, until deeply golden and crisp around the edges.
- Sprinkle with the sesame seeds and a little extra dried parsley during the final 5 minutes.
- Let them sit on the baking sheet for 2–3 minutes before serving.
Nutrition Facts
Per serving, approximately:
- Calories: 125
- Protein: 3g
- Carbohydrates: 25g
- Fat: 2g
- Saturated Fat: 0.3g
- Fiber: 2.5g
- Sugar: 1g
- Sodium: 175mg
Estimated WW Points: 3 per serving
The drying step makes a bigger difference than I expected with these. If the potatoes are still wet after soaking, they steam instead of getting those really browned edges. I dry mine almost excessively now, and I always put the cut side directly against the hot pan for the first half of baking. That’s usually where I get the best crispy spots.
