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Baked Crispy Potato Wedges are a perfect side dish for burgers, steaks, and grilled foods of all kinds! Crispy on the outside but soft on the inside, they are a healthier choice than french fries and just as tasty.
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Crispy Baked Potato Wedges
My family is wild about this potato wedge recipe. Whenever I cook up burgers or steaks, especially if I’m grilling out, I know I’ll get asked if I’m making this easy side dish!
We are huge fans of Ina Garten recipes, and are always inspired by her. Barefoot Contessa’s Roasted Potato Wedges with a touch of rosemary were our inspiration for this recipe. Rosemary fries are the best!
Tossed in olive oil and seasoning, the crispy exterior of these potatoes is to die for. Perfectly soft on the inside, this recipe brings crunchy potato wedges to a whole new level.
I’m warning you now – once you make this recipe, you are going to want to make them with practically every meal. I’m serious! These are the best potato wedges ever (I like them even more than Ina Garten potato wedges!).
🍽 Tools
- Knife
- Cutting board
- Large bowl
- Baking sheet
- Parchment paper
You can use a knife to cut the potatoes for this recipe, but if you want to simplify things even more, slice your potatoes with a mandoline by following our How to Use a Mandoline guide!
Seasoning for Potato Wedges
The simplest way to season them is with paprika, salt, and garlic. A few green onions or a sprinkle of fresh parsley can be added if you like.
If you want to get creative, add additional spices to your seasoned potato wedges. Some great choices are rosemary, allspice or black pepper.
If you’re coming back to make this recipe again (and I can guarantee you will), why not change things up?
My Garlic Parmesan French Fry Seasoning works perfectly for these wedges, too. Pair them with Sriracha Fry Sauce, and they’re even better!
Sauce for Potato Wedges
You can really serve any sauce you like with this easy recipe. Peri Peri Wedges have become one of my new favorites.
How to Cut Potatoes into Wedges
- Rinse potatoes very well, but don’t peel them.
- Cut each potato lengthwise in half, and then cut the halves in half again. Finally, halve the remaining pieces. That way, each potato should be cut into eight wedges.
Frequently Asked Questions
Use quality russet potatoes for the best crispy baked potato wedges. Avoid red skin potatoes, new potatoes, and fingerling potatoes. Russet potatoes crisp up the best when baking!
Yes. If you want to cut the potato wedges ahead of time, you can prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice.
Yes. Soak the potatoes in cold water. This allows them to lose some of the potato starch and become crispy while baking. This is the secret to super crispy fries!
The key to crispy baked potato wedges is to flip them only once. You must wait until the potatoes are golden in color and crispy and then flip them, around the 20-30 minute mark.
🔥 How to Reheat
Reheat in the oven spread out on a baking sheet at 400°F for about 10 minutes until heated through. If reheating from frozen, reheat for about 15 minutes.
❄ How to Freeze
Freeze on the baking sheet for about 1 hour or until frozen solid. Once frozen, transfer to a freezer-safe bag or container and label with the freezing date.
What to Serve with Potato Wedges
You can serve crispy potato wedges with just about anything, but they work perfectly as steak and potatoes or with burgers.
- Juicy Garlic Butter Steak Bites
- Grilled Beef Short Ribs
- Bison Burger Recipe
- Easy Mushroom Swiss Burger
- Grilled Chuck Steak with Compound Garlic Butter
Try our German Potato Salad next!
Enjoy this dish as a part of a Tapas Menu!
💬 Reviews
These turned out really yummy. Will def make these again! Family enjoyed them a lot.
Kelly on Pinterest
These were the BEST wedge fries ever! Huge hit with the whole family.
Wendi on Pinterest
These tasted so good!!!
Lynzee on Pinterest
📋 Recipe
Baked Crispy Potato Wedges
Equipment
- Baking sheet
- Parchment paper
- Cutting board
- Oven
Ingredients
- 5 medium russet potatoes
- ¼ cup olive oil
- 1 teaspoon paprika
- 3 teaspoons garlic powder
- 2 teaspoons onion powder or dried green onion
- 2 teaspoons salt
- 2 teaspoons dried rosemary leaves (optional)
- chopped fresh parsley (optional)
- freshly ground black pepper (optional)
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Rinse potatoes very well but don’t peel them. Cut each potato lengthwise in half and then halve each half. Halve also the remaining pieces. That way each potato should be cut into eight wedges.
- Soak the wedges in cold water for 10-15 minutes.Preheat oven to 400 degrees Line a large baking tin with parchment paper.In a large bowl combine olive oil, salt and spices, except parsley.
- Drain potatoes and dry them out with a tea towel (or thick paper towel). Place them in the bowl with the spices. Rub them with the seasoning, until all potatoes are evenly covered.Arrange the potato wedges on the prepared tin, preferably with the cut side onto the paper. Make sure they are not overlapping one another. If they are too many to fit evenly in the tin, bake them in two batches.
- Bake for about 20 minutes and then invert them, using a spatula. Bake for another 10-15 minutes, until dark, golden and crispy.Remove from the oven and sprinkle with fresh parsley. Let cool for 5 minutes and then serve.
Video
Notes
- Spices: You can use for your baked potato wedges the spices listed or any other spices you like!
- Soaking the Potatoes: Don’t neglect to soak the potatoes in cold water. This allows them to lose some of the starch and become crispy while baking. If you skip this step, they will not be as crispy.
- Make-ahead: If you want to cut the potato wedges ahead of time, you can prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice.
- The key to crispy potato wedges is to flip them only once. In order to do this, you must wait until the potatoes are golden in color and crispy and then flip them. This will be at the approximate 20-30 minute mark. Not a minute sooner!
Nutrition
Photography by Daniela Lambova.
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