I make these Seasoned Roasted Potato Wedges weekly at home! They are the perfect side dish that stays moist and fluffy on the inside and crispy golden brown on the exterior.
I love BAKING my potato wedges in the oven instead of frying them which makes these an easy and healthy way to enjoy seasoned wedges at home! Serve as a side dish, appetizer or tasty snack!
These seasoned potato wedges are one of my most popular recipes and something I make at home for my family MULTIPLE times a week. They really are the BEST out there!
No lie. They are better AND cheaper than those store-bought frozen wedges or restaurant or pub versions. The seasoning is simple but 100% necessary!
Plus, roasting your potato wedges make them much healthier than french fries.
Like my potato salad, these wedges pair incredibly well with dinners as a side dish especially roasted chicken. Plus, they are easy, quick and my kids LOVE them.
Have you ever served wedges as an APPETIZER? Guests rave over them! Make sure to check out other potato appetizer ideas!
🙋♂️Common Wedge Questions
Do you put seasoning before or after cooking potatoes?
Typically we want to add seasoning BEFORE cooking potatoes to impart the most flavor into our potatoes.
Why are my wedges not crispy?
This is most likely because:
- Your potatoes were too wet before they went into the oven
- You didn't use enough oil
- Your heat isn't high enough
Which potato is best for roasting?
I prefer using yukon gold or russet potatoes! Yukon gold or yellow potatoes are buttery as opposed to russet which are more starchy. The starch helps to produce a deeper golden brown color when roasting.
Should potatoes be soaked before roasting?
No they do not have to be soaked. I find that simply rinsing off the starch is good enough. Make sure to pat them completely dry after!
🥔How These Wedges Are Different
- No Flipping Required! Most people flip their wedges halfway through cooking time but not with this recipe. This will make sure your wedges don't tear or rip!
- Oven placement! We are baking these babies at a high temperature and placing them on the bottom rack to crisp up the bottom of our wedges then transferring them to the top at the end to get the tops golden brown.
- Yukon Gold: Instead of using russet potatoes like many other recipes, I use Yukon Golds. They are more buttery, tender and fluffy which results in the best wedge...in my opinion (although yukons work too!)
- Potatoes- I recommend using Yukon Gold. They're buttery and fluffier than russet.
- Olive oil- Use a good heart healthy EVOO.
- Spices- I like to keep it simple but flavorful by using garlic powder, onion powder, oregano and salt and pepper. Cajun/Italian seasoning, chili powder or Lawry's would work too.
- *Parmesan Cheese- This is an optional addition but something that will add lots of flavor.
How To Make Seasoned Roasted Wedges
🔪1. Cut Potatoes Into Wedges
Clean your potatoes and grab a cutting board. You have two options for slicing:
- Cut your potato in HALF lengthwise.
- Cut each half into thirds or quarters or eights if they are really large potatoes.
*If your potatoes are smaller, cut them into thirds.
💦2. Rinse Off The Starch
Rinse your potatoes under cold water to remove the starch which can prevent crispy potatoes. Pat dry completely using a paper towel or dish cloth.
🧂3. Add Seasoning
I like to add a blend of salt, pepper, garlic powder, onion powder and oregano. Smoked paprika is also a great addition! Add oil with your seasning.
🔥4. Roast Your Potatoes
Lay wedges FLAT on a baking sheet and roast at 400-425 degrees F. The trick is to place them on the BOTTOM rack first so the bottom of your wedges get golden brown and crispy.
🥔 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!
📃 NOTE: You can print exact quantities with detailed instructions below!
Other Seasoning Options
- chili powder
- lots of fresh garlic
- freshly grated parmesan
- fresh herbs like parsley and rosemary
- Old bay seasoning
🥓 Love BACON? These wedges would be delicious served alongside of these Appetizers Wrapped In Bacon!
🧑🍳 Aleka's Tips
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 then finish on top!
2. SEASON WELL! Potatoes crave salt! You may need to season before AND after roasting.
3. USE ENOUGH OIL: Olive oil is a healthier go-to. Cooking spray isn't the best option since you need a lot of oil. You can use canola, vegetable or peanut oil.
4. CHOOSE THE RIGHT POTATOES: Yukon golds or russet will work best.
5. RINSE YOUR POTATOES: This will help them crisp up better.
7. DON'T OVERCROWD YOUR WEDGES: Space them apart to ensure the heat moves around them. Use two sheet pans if necessary!
These wedges are amazing on their own but would pair so well as a side dish with burgers, roasted chicken, fish or a fancy steak dinner.
They would also pair really well with my easy homemade white cheese sauce!
Ketchup, ranch, garlic aioli, chipotle sauce, or sour cream would be great options to dip your wedges into!
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!
📲 Say hi on social!! 👋 Follow me on facebook, instagram, pinterest, youtube or tiktok for more recipes and entertaining tips!
Other Potato Recipes you'll LOVE:
Greek Garlic Potato Dip (Skordalia)
Mini Cheesy Baked Potatoes Appetizer
Potato Salad without Mayonnaise
Hungry for more?
These 24 Appetizers You Can Make 24 Hours in Advance are my tried and true recipes that everyone will love! If you're ready to host like a BOSS, this recipe book is for you!
Seasoned Roasted Potato Wedges
- 8 Small-Medium Yukon Gold Potatoes ((these work the best))
- ¼-½ Cup Olive Oil
- 1 teaspoon Oregano
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- 2 tablespoon Fresh Chopped Parsley
- Salt and Pepper to taste*
- 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!
Potato Wedge Tips
- 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! 🙂
Hello! I'm excited to try these with my leftover potatoes that I've already peeled. Will it work the same? Thanks!
Hi Alexa! Did you cook the potatoes before? If not, I don't see why not!
Delicious with left over veggie chilli, thanks for sharing! Great for a rainy midsummer dinner
Thank you Rachel! 🙂
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.
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.
nice recipe my family loved it. thanks for sharing.
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!!!