Wedge Fries

I’ve always been a fan of wedge-style fries, but couldn’t figure out a delicious way to cook them without using a bunch of oil– until now!  These fries are SPECTACULAR!  They have the right texture and seasonings and give me everything that I want from a wedge fry without all of the grease and guilt!

Nailing the recipe for baked wedge fries sort of happened on accident.  In the past, I had not had success making tasty, low-oil russet potato fries, so when Chris requested them, I kept it super simple.  I honestly thought, “What’s the point in trying too hard when it’s a hopeless endeavor?”  And they turned out to be perfect!  Lesson of the day?  If you want delicious fries you have to go about it in a very lazy way!  Enjoy!

Wedge Fries

Wedge Fries

  • Servings: 4
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  • 2 large russet potatoes
  • 2 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper


1. Preheat oven to 400 degrees Fahrenheit. Cut the potatoes into wedges and arrange on two parchment lined baking sheets so that none overlap.
2. In a small bowl, mix together the seasonings.  Use your fingers to pinch the seasonings and sprinkle half of the mix over the fries.
3. Bake for 20 minutes. Flip the potatoes, and lightly coat wedges with olive oil spray. Sprinkle on remaining seasonings and bake for another 20 minutes or until golden.

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