Crispy baked potato wedges that stay moist and fluffy on the inside! Baking your potatoes in the oven makes them an easy and healthy way to enjoy wedges without deep frying! Serve as a side dish or tasty snack!
These baked potato wedges are one of my most popular recipes and something I make at home for my family MULTIPLE times a week. No lie. They are better AND cheaper than store-bought wedges.
They pair incredibly well with any meal as a side dish especially roasted chicken. Plus, they are easy, quick and my kids LOVE them. Oh and they are much healthier than french fries! Yay!
But why not serve wedges as a party snack or appetizer next time your expecting company? Just add them to a long serving platter with a few different dips like ketchup, ranch, different aioli's, honey mustard sauce or even this delicious white cheese sauce and everyone will be so happy.
Why This Recipe Works
Baking potato wedges is not difficult but making sure they do not stick while obtaining a crispy golden brown exterior are two things that give most people trouble.
Baking your wedges at a high temperature is very important as is oven placement. There is no need to flip our wedges in this recipe!
I also believe this recipe works so well because of the potatoes I use. Instead of using russet potatoes like many other recipes, I use Yukon Golds. They are more buttery and fluffy which results in the best wedge...in my opinion. 😉
Cutting your wedges
This recipe reminds me of the wedges from KFC! My family used to get them ALL the time growing up. These roast up quickly making them the perfect side dish or snack for adults and kids!
Step 1: Scrub your potatoes clean and then cut each potato into thirds lengthwise. If your potato is larger, cut it into quarters. Try to make sure each wedge is consistency in size and thickness.
Step 2: Drizzle your wedges with olive oil and season generously! I love tossing my wedges in a blend of salt, pepper, garlic powder, onion powder and oregano.
Step 3: Roast them in the oven at a high temperature. I place them on the bottom rack so the bottom of your wedges gets crispy then I transfer them to the top to broil the tops!
Tips For The Best Potato Wedges
Tips to ensure your wedges are the best wedges every single time:
1. OVEN PLACEMENT IS KEY! Place on the bottom of the oven first!
- In case you haven't noticed, every time food is placed in the BOTTOM of the oven, the bottom of the food will cook MUCH faster than the top usually causing it to burn. But we are going to use that to our advantage and remove them before the burn.
- This little tip is the key to getting evenly browned wedges on the bottom faster with NO FLIPPING!
- For these wedges, you will finish them off on the TOP rack directly under your broiler so they get nicely golden brown and crispy on top!
2. SEASON WELL! Potatoes crave salt!
- I don't think people realize how much salt is on french fries. That is why they're so yummy!
- Salt your potatoes liberally immediately after they come out of the oven so the salt will stick to them.
- Add your parsley last for a pop of color and added flavor.
- Paprika and potatoes go very well together! Add some if you like the flavor and/or want a deeper color to your wedges!
- Add grated Parmesan cheese for added flavor.
3. USE ENOUGH OIL: Olive oil is my go-to.
- Cookie spray just wont cut it. You need a good amount of fat to get a crispy texture. Since I only use olive oil, I am not afraid of using too much because I know it is healthier than most oils.
- Coat your wedges generously so they don't stick to the pan and so they brown nicely. It also adds a lot of flavor!
4. CHOOSE THE RIGHT POTATOES: Yukon golds are my favorite variety.
- I love my Yukon Golds. It is all I have been buying these days. I didn't realize how DIFFERENT potatoes were until I really started comparing! I don't like waxy potatoes as much for this recipe. Idaho and Russets have more starch and less moisture than your Yukon Golds so they wont come out as creamy as they do.
Here is an article about the different kinds of potatoes.
5. A LITTLE EXTRA EFFORT GOES A LONG WAY:
- Cornstarch is great at crisping food! Feel free to sprinkle some onto your potatoes before you bake them! The result will be a crispier, crunchier wedge.
- Soak your cut wedges in cold water for 30 minutes. This is a great restaurant trick! This will remove extra starch. Then PAT DRY to remove any excess moisture before seasoning and baking.
6. DON'T CRAMP YOUR WEDGES!
- Make sure you place your potatoes as a single layer without having them overlap or touch. This will allow them to roast properly without steaming them.
Yes, reheat them in a 400 degrees F oven until crisp and warmed through.
I like heart-healthy olive oil as opposed to canola or vegetable oil but any oil works.
The key is to removing the most moisture possible. Soaking them in water then drying them very well with paper towels is very effective.
Yukon golds. Otherwise, anything that is not super waxy like red, fingerling, and new potatoes.
Use parchment paper! It is amazing stuff and works so well. Otherwise, make sure you are using enough oil. They should remove easily if they are baked properly.
Yes, I recommend flash-freezing them flat on a baking sheet so they don't stick together. Then add them to a large freezer bag and store for up to 3 months.
Other potato recipes you may like:
Crispy BAKED Potato Wedges (Seasoned)
- 8 Small-Medium Yukon Gold Potatoes ((these work the best))
- ¼-½ Cup Olive Oil
- 1 tsp Oregano
- ⅛ tsp Garlic Powder
- ⅛ tsp Onion Powder
- Salt and Pepper to taste*
- 2 tbsp Fresh Chopped Parsley
- Preheat oven to 400°F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges! If you have larger potatoes, cut each half into quarters.
- If you have parchment paper, lay some down on your baking sheet first.Place wedges on your baking sheet and drizzle with the olive oil, oregano, garlic powder and onion powder. Toss to evenly coat. You want your wedges generously coated in olive oil or the spices will burn. If you need to add more do so. Next, it is very important that you do these two things:1. Make sure your wedges are NOT touching each other! (use two sheets if you need or bake it two parts.)2. Make sure you lay your wedges cut side DOWN. (Not peel side down like a boat.)
- Place your sheet pan on the lower third of your oven (bottom rack) for about 12-15 minutes or until the bottom of your wedges are nicely browned.
- Move pan to one of your TOP racks and turn broiler to high. (Baking sheet should be about 6" from your broiler!) Leave for another 5-10 minutes or until golden brown on top. Keep an eye on your wedges, they will burn if you forget about them.Important* If your wedges are not fork tender at this point, turn oven to 350° F and leave them on the middle rack until they are fork tender.
- When ready, take your wedges out and immediately season to taste with a little more salt, freshly cracked black pepper and parsley. Serve hot!Tip* Don't be afraid to add salt! Potatoes crave salt!
- Yukon Gold potatoes will give you the BEST results!
- Make sure you buy medium to small sized potatoes. Huge wedges will take longer to cook and don't look as nice.
- Season liberally with salt once they are still hot!!! Potatoes need salt! 🙂