Crispy Baked Potato Wedges with a fluffy inside and big flavor from just 4 spices. Easy recipe with no soaking required, these oven baked potato wedges are the perfect side dish or appetizer!
Why You’ll Love This Recipe
We’re talking baked potato wedges recipe that doesn’t require soaking or rinsing. And roasted potato wedges still come out crispy outside, soft inside and very flavorful!
Quick and easy for dinner after a busy work day! I usually serve them with baked chicken drumsticks, and my boys go crazy for them. They’d also pair perfectly with garlic butter steak bites or chicken bites.
Growing up in Ukraine, I ate potatoes all the time. And trust me, you can use any kind of potato to make oven baked potato wedges. It really doesn’t matter!
Ingredients for Baked Potato Wedges
- Potatoes: I typically use Yukon gold potatoes or russet potatoes, but honestly red potatoes or any other kind will work.
- Olive oil: I use extra virgin olive oil for flavor, but avocado oil works too. It helps the potatoes crisp up and turn golden brown.
- Seasoning: A simple but flavorful blend of Italian seasoning, garlic powder, salt, and pepper.
How to Make Oven Baked Potato Wedges
Here’s a quick overview of making potato wedges in the oven. You can find full recipe card below.
Preheat oven to 425 F, line a baking sheet with parchment paper and set aside.
- Coat the potatoes: Toss your potato wedges in a big bowl with oil, I like using tongs.
- Season potatoes: Sprinkle on the seasonings, then toss again so everything’s covered.
- Spread and bake: Lay the wedges out in a single layer so they’re not touching. Bake for about 35 minutes, flipping them after 20ish minutes.
- Serve: Take them out when they’re golden and tender, then serve with your favorite protein or just dip them in your favorite sauce.
Tips for Best Results
Here are my tips and tricks for making crispy potato wedges that beat french fries!
- No need to peel: Leaving the skin on adds extra crispiness and keeps the wedges tender inside.
- Give them space: So they can crisp up properly. Crowded potatoes will steam and soften.
- Bake in a single layer: Spreading them out evenly helps them cook and brown evenly.
- Flip once: But not half way through. Wait a bit longer so the bottoms get nicely roasted before turning.
Serving Ideas
Think of these baked potato wedges like homemade french fries, perfect on their own with sauce or dip or served as a side dish alongside a main dish.
My favorite sauces include:
- Homemade ranch or cottage cheese ranch dip
- Chipotle sauce
- Healthy BBQ sauce
- Healthy honey mustard
- Garlic aioli
And these wedges are my favorite side for:
- Chicken: My go-to baked chicken drumsticks or air fryer chicken bites.
- Burgers: They’re great with grilled chicken burgers, black bean burgers or spinach feta turkey burgers.
- Chili: Dunk into white chicken chili or healthy turkey chili.
How to Store and Reheat
Store: Keep leftovers in an airtight container in the fridge for up to 5 days. Keep in mind they’ll lose some crispness.
Freeze: Do not freeze, the texture isn’t great after thawing.
Reheat: Warm them up in the microwave, oven, or air fryer. For the oven or air fryer, heat at 350 F until hot.
More Potato Recipes to Try
Baked Potato Wedges
Ingredients
- 3 pounds Yukon gold or Russet potatoes, washed, dried & cut into wedges
- 2 tablespoons olive oil, extra virgin
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, add potatoes, drizzle with oil and toss to coat, using kitchen tongs.
- Sprinkle with Italian seasoning, garlic powder, salt and pepper. Mix with tongs to coat evenly.
- Spread in a single layer on previously prepared baking sheet, so wedges are not touching each other (use another one if necessary). Bake for 35 minutes or until golden brown and fork tender, flipping once after about 20 minutes.
- Remove from the oven and serve with baked chicken drumsticks, any other protein or on their own with ketchup on a side.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Potatoes will lose their crispness though. Reheat in the microwave, oven, or air fryer. In the oven or air fryer, I’d reheat at 350 F until heated through.
- Freeze: I do not recommend to freeze this dish as it doesn’t have a pleasant texture upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
