Baking · Lunch · Main · Recipes · Sides · Snacks

Easy Oven Baked Potato Wedges

Photo 1 _ Natashas Kitchen


  • 4 organic russet potatoes, washed
  • 1/4 cup coconut oil (make sure it is in liquid form, if it’s solid just melt it over the
  • stove on low heat)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper (optional)
  • 2 tablespoons chopped parsley (optional)
  • 1/4 cup organic cheese of your choice, grated (optional)


  1. Cut the potatoes into wedges by cutting in half lengthwise then slice each half into 3 slices. If you don’t want the peel, then peel all the potatoes before this step.
  2. Place the potato wedges into a bowl of ice water and let sit for 30 min then pat dry.
  3. Add the salt, pepper and any other seasonings into a large zip-lock bag. Add the potatoes and shake them together, next add the coconut oil and toss until all the potatoes are fully coated.
  4. Line a baking seat with parchment paper. Place the potatoes on the lined sheet and bake at 450°F/232°C for 30-35 min until the potatoes are cooked through, browned and crispy. The cooking time may vary depending on the size of the potatoes.
  5. The last step is to toss the baked potato wedges with parsley and your choice of cheese.

Serve with ketchup or ranch

Inspired by Natasha’s Kitchen

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