Description
Crispy and flavorful Potato Mojos baked to golden perfection with aromatic garlic, paprika, and oregano. These oven-baked potato wedges make a perfect snack or side dish that’s both easy to prepare and deliciously seasoned.
Ingredients
Scale
Potatoes
- 4 large potatoes, peeled and cut into wedges
Seasonings and Oil
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking the potatoes, which helps achieve a crispy texture.
- Toss the potatoes: In a large bowl, combine the potato wedges with olive oil, minced garlic, paprika, oregano, salt, and black pepper. Mix thoroughly until every wedge is evenly coated with the flavorful oil and spices.
- Prepare the baking sheet: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the potatoes out in a single layer to promote even baking and crispiness.
- Bake the potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 25 to 30 minutes. Flip the wedges halfway through the cooking time to ensure they brown evenly on all sides.
- Garnish and serve: Once the potatoes are golden brown and crispy, remove them from the oven. Optionally, sprinkle chopped fresh parsley over the top for a fresh, vibrant finish. Serve hot as a delicious snack or side dish.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then pat dry thoroughly.
- You can adjust the paprika to smoky paprika for a deeper flavor.
- Serve with your favorite dipping sauce like aioli, ketchup, or a spicy mayo for added taste.
- Leftover mojos can be reheated in the oven or air fryer to regain crispiness.
