I make these Potato Wedges in my oven weekly for dinner! They are the perfect side dish that stays moist and fluffy on the inside and crispy golden brown on the exterior. Easy and so delicious.
Potato wedges are the perfect side dish to serve with meaty dishes like my Chateaubriand Roast or my Mini Cheeseburger Skewers. They are so easy to make and don't require soaking them in water although it helps!
Why Should You Soak Potato Wedges In Water?
- Removes Excess Starch: Potatoes have a lot of surface starch and soaking them helps to wash away some of that starch, so your wedges get that perfect golden crunch.
- Helps Them Get Extra Crispy: Some recipes suggest soaking in hot water rather than cold. This starts to break down the outer layer of starch, helping the wedges crisp up even more when baked or fried.
Do you have to boil potatoes before making wedges?
No, you do not have to boil them especially if you are baking them however boiling them in advance will allow your wedges to crisp up even more. Just make sure to dry them completely before cooking.
What Makes These Wedges Different
- No Flipping Needed:
Unlike other recipes, these wedges don’t need flipping halfway through. You’ll get crispy, evenly roasted wedges without the hassle. - Oven Placement:
The trick is starting on the bottom rack to crisp the bottom, then moving them to the top rack to brown the tops. This gives you the perfect wedge every time. - Yukon Gold Potatoes:
I always use Yukon Golds because they’re buttery and tender, which makes for the best roasted texture. You can use Russets too, but Yukon Golds really elevate the dish.
How to make the best potato wedges?
- Oven Placement:
Start on the bottom rack, finish on the top. It’s key to getting crispy wedges. - Generous Seasoning:
Potatoes love salt, so don’t be shy with your seasoning. Season them before and after roasting. - Use Enough Oil:
Olive oil is your best friend here. It helps the wedges crisp up nicely. Skip the cooking spray; you need enough oil for the best result. - Space Them Out:
Make sure your wedges aren’t crowded on the baking sheet. If you need more space, use two pans. This helps them crisp up evenly.
Flavor Variations
- Cajun: Add a bit of spice with Cajun seasoning.
- Paprika: A smoky touch of paprika will give your wedges extra depth.
- Garlic: Fresh minced garlic adds savory flavor that’s hard to beat.
What to Serve With Potato Wedges
These crispy wedges are perfect on their own or paired with a variety of dishes. Try them with:
- Burgers, roasted chicken, steak, or anything that needs a tasty side.
- Dips like ranch, garlic aioli, or chipotle sauce for extra flavor.
FAQ
How do I make crispy wedges?
To get crispy wedges, ensure they’re dry before roasting, use enough oil, and don’t overcrowd the pan. The bottom-to-top rack method is key!
What potatoes are best for wedges?
Yukon Golds are ideal for a creamy texture, but Russets work too if you prefer a bit more crispiness.
Can I freeze potato wedges?
Yes! Flash-freeze them on a baking sheet and transfer to a freezer bag for up to 3 months.
? Wedge Tip* Throw your wedges along with the olive oil and spices in a Ziploc gallon sized bag and shake it to quickly coat or even marinate overnight!
More FAQ'S
Use parchment paper! It's 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.
These would go PERFECTLY with my Hot Ham n' Cheese or my Pull Apart Cheesesteak Sliders!
? FOLLOW Aleka on social!! ? Follow me on facebook, instagram, pinterest, youtube or tiktok for more recipes and entertaining tips!
Other Potato Recipes you'll LOVE:
How To Make Potato Wedges
Ingredients
Method
- 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!
Nutrition
Notes
Potato Wedge Tips
- Yukon Gold potatoes will give you the BEST results!
- Rinsing your wedges or soaking them in water helps to remove the starch leading to a crisper wedge!
- 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! 🙂
Angela
I made them the first time for my son birthday party, they were a success! Since then this is my go to recipe for baked potatoes wedges!
Alexa
Hello! I'm excited to try these with my leftover potatoes that I've already peeled. Will it work the same? Thanks!
Aleka Shunk
Hi Alexa! Did you cook the potatoes before? If not, I don't see why not!
Rachel
Delicious with left over veggie chilli, thanks for sharing! Great for a rainy midsummer dinner
Aleka Shunk
Thank you Rachel! 🙂
Art
Delicious recipe, thank you for sharing! One note: do NOT add any other spices or seasoning beyond salt until after broiling. We came very close to carbonized spices with just 5 minutes. But just salt, and it was perfect.
Aleka Shunk
Hi Art! Thanks for the tip! I know what you mean. It does depend how close your wedges are to the broiler and how much oil you've used.
ayeza malik
nice recipe my family loved it. thanks for sharing.
Elaine Benoit
These do look like the BEST baked potato wedges, for real! I can just imagine how delicious they taste! Gorgeous photos and everything looks so delicious!
Bite Sized Kitchen
Aw thank you Elaine!!!