Baked crispy potato wedges are a food everyone loves! Soft on the inside and crispy outside, with a coating of simple seasoning, these baked potato wedges are a healthier choice than fries and just as tasty.
Ingredients for Easy Potato Wedges
You only need a few simple ingredients to make fantastic roasted potato wedges:
- Potatoes: preferably russet.
- Olive oil: it is healthier than any other oil, especially when it comes to cooking and baking.
- Seasoning: your choice; I use salt and pepper, paprika, garlic powder, onion powder, dried rosemary, and fresh parsley.
Potato Wedges Seasoning
The simplest way to season crispy baked potato wedges is with paprika, salt, and garlic. A bit of dried green onions or fresh parsley would go well too.
If you want to get creative, you could add rosemary, allspice or black pepper… In fact, you can use any seasoning you like! The best spices for potato wedges are the ones already in your pantry!
How to Cut Potato Wedges
Cutting potato wedges is simple. Basically, you have to cut each potato in eights. To do this, first halve the potato, then halve each half and then halve the remaining pieces as well. That’s it!
How to Make Potato Wedges
- Rinse potatoes and cut them into wedges
- Put them in cold water for 10-15 minutes. This step is needed to remove some of the starch and make the potatoes crispier.
- Drain potatoes in a colander and mix them with the spices and the olive oil
- Bake until tender and crispy. Turn the potato wedges at least once during baking to ensure maximum crispiness.
What to Serve with Potato Wedges
Roasted potato wedges are perfect to eat just as they are! If you are a cheese lover, sprinkle them with some grated parmesan when serving. It will melt deliciously on top of the wedges!
If you prefer to eat them with a sauce, ketchup is the perfect classic choice. Sour cream is also great. You can try them with mayonnaise too, or why not with something spicy? Buffalo sauce, romesco sauce, peri peri sauce, or blue cheese dressing would be interesting choices. You can really serve anything with these easy potato wedges. Peri Peri Wedges have become some of our new favorite potatoes. Ina Garten Roasted Potato Wedges are also a big hit with a touch of rosemary for extra flavor.
For serving these baked potato wedges alongside a meal, I recommend this Steak Foil Pack, Grilled Chuck Steak, or Grilled Porterhouse Steak with French Onion Green Beans. You could also serve them with Peri Peri Chicken or even Baked Buffalo Wings.
Of course, a burger is a classic choice for serving potato wedges with too, so you could also try a Mushroom Swiss Burger, Loaded Burger with Bacon and Asparagus, Poached Egg Burger, or even a Bison Burger Recipe.
Hungry for more potatoes?
Then why don’t you check the following recipes:
- Foil Pack Potatoes
- Potato and Chorizo Bites
- Pigskin Loaded Baked Potato
- Irish Mashed Potatoes (gluten free)
- How to Make Potato Skins
- Best Potato Salad Recipes
- Marquis Potatoes (Pommes Marquis)
- German Potato Salad
- Spanish Potato Salad
Which spices or sauce would you use with your baked crispy potato wedges? Let us know in the comments!
Baked crispy potato wedges are a food everyone loves! Soft on the inside and crispy outside, these baked potato wedges are a healthier choice than fries and just as tasty.
- 5 medium russet potatoes
- 1/4 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)
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.
- You can use for your baked potato wedges the spices listed or any other spices you like!
- 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.
- 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.