Looking for a healthier alternative to french fries that doesn’t skimp on flavor and texture? Look no further than our crispy, fluffy baked Potato Wedges! These potatoes are the epitome of perfection, with a crisp exterior and soft, pillowy interior that is completely irresistible. Best of all, they’re a budget-friendly and filling side dish that can be paired with just about anything. So skip the deep fryer and whip up a batch of these potatoes for your next meal!
The BEST Potato Wedges
This recipe for roasted potato wedges is truly the BEST. Why, you may ask? Well, let me tell you! First of all, these potatoes are perfectly crispy on the outside and soft and pillowy on the inside, giving you everything you love about fries without all the oil and deep frying. Plus, they’re inexpensive, filling, and incredibly versatile, making them the perfect side dish for any meal.
But what really sets these roasted potato wedges apart is the spice blend. While there aren’t a ton of spices, the few we use pack a huge punch of flavor. And if that weren’t enough, we top these wedges with freshly grated Parmesan cheese, which takes the flavor over the top.
Trust us, once you try these roasted Potato Wedges, you won’t want to make them any other way. They’re the perfect combination of crispy, flavorful, and satisfying, and they’ll quickly become a staple in your meal rotation.
Which Potatoes To Use
When it comes to making Potato Wedges, the type of potato you choose can make a big difference in the outcome. We prefer using russet potatoes in this recipe. They have a higher starch content; that helps them develop a crispy exterior while remaining fluffy and tender on the inside. Other types of potatoes like red or yellow potatoes have a lower starch content and may not get as crispy in the oven.
When selecting your russet potatoes, try to choose ones that are medium to large in size and relatively uniform in shape. This will help ensure that your Potato Wedges cook evenly in the oven.
Quick Tip
It is important to thoroughly dry the potatoes after peeling and washing them to ensure that the potatoes cook evenly and become crispy. If there is excess water on the potatoes when they are placed in the oven, the water will steam the potatoes, preventing them from becoming crispy. Wet potatoes can also cause the spices to clump, resulting in uneven seasoning.
To dry the potatoes, simply use a clean kitchen towel or paper towels to pat them dry before cutting them into wedges and seasoning them.
Tips For Making Perfect Potato Wedges
- Cut the wedges evenly: To ensure even cooking, make sure to cut your potato wedges into similar sizes. This will also help them cook at the same rate.
- Don’t crowd the baking sheet: Crowding the baking sheet will cause the wedges to steam rather than roast.
- Use a high oven temperature; the high heat helps the potatoes get perfectly crispy and caramelized. If they aren’t caramelizing in the oven or if they’re browning too quickly, your oven temperature could be off; here’s how to test your oven temperature.
- Thoroughly toss potatoes: Coat the potato wedges with oil and the seasonings until all of the wedges are evenly covered. Put the potatoes in a plastic bag or bowl that contains the oil and seasonings and toss well.
- Flip the wedges: After the first 15 minutes of baking, flip the wedges over to ensure that both sides are crispy and golden brown.
- Serve immediately: Serve Potato Wedges immediately after baking to ensure that they are at their crispiest and tastiest.
Quick Tip
Use a LARGE sheet pan. The more space the Potato Wedges have, the better they roast. If the potatoes are overlapping on a sheet pan, they end up steaming instead of roasting. If they steam, they’ll taste soggy instead of deliciously caramelized. I love this 15×21-inch sheet pan for this recipe — it allows the potatoes to have plenty of space.
Potato Wedges FAQs
Do I need to peel the potatoes before making roasted Potato Wedges?
- You do not have to, but we prefer them peeled for this particular recipe.
How do I make sure the Potato Wedges are crispy on the outside and soft on the inside?
- For crispy, fluffy Potato Wedges: dry thoroughly after slicing, use plenty of oil, avoid overcrowding the baking sheet, and flip halfway through cooking.
Can I make roasted Potato Wedges ahead of time?
- You can prepare Roasted Potato wedges in advance and reheat them, but they may not be as crispy as when fresh.
What To Serve With Potato Wedges
Roasted Potato Wedges are a versatile side dish that pairs well with all sorts of main courses. These wedges are great as a replacement for fries and any dishes you’d serve with fries.
Here are some ideas for what to serve with these delicious potatoes:
- Burgers: Serve roasted wedges with a juicy burger and all the fixings for a classic and satisfying meal. (And don’t stop at beef burgers–these wedges are nice on the side of a Chicken Burger, Salmon Burgers, Veggie Burger, or Green Chile Turkey Burgers.)
- Grilled chicken: Potato Wedges make a great accompaniment to grilled chicken. Add some fresh veggies for a complete and healthy meal.
- Steak: Whether you’re grilling or pan-searing a steak, these roasted spuds are the perfect complement to the rich, meaty flavors.
- Fish: Pair roasted Potato Wedges with light and flaky fish, like tilapia or cod, for a delicious and well-balanced meal.
- Sandwiches: They’re also a great side dish for a sandwich, whether it’s a classic deli-style sandwich or a veggie-packed wrap.
- Meatloaf: A classic comfort food meal like meatloaf pairs perfectly with Potato Wedges. Add some green beans or carrots for a complete and satisfying meal.
Storage
Storing And Reheating
It’s important to note that reheated Potato Wedges will never be quite as good as they are when they’re freshly made. However, you can still enjoy them as a tasty snack or side dish.
When it comes to storing and reheating leftovers, there are a few things to keep in mind. First, it’s important to allow the potatoes to cool completely before storing them in an airtight container in the fridge. This will keep them from getting soggy or developing an off flavor. Store in the fridge for 3-5 days.
When it’s time to reheat the Potato Wedges, there are a few different methods you can use. One option is to place them in a single layer on a baking sheet and heat them in a 400-degree oven for about 10-15 minutes, or until they’re heated through and crispy.
Another suggestion is to reheat them in the microwave, although this method may not result in quite as crispy of a texture. To do this, place the Potato Wedges in a microwave-safe dish and cover them with a damp paper towel. Heat on high for 30-second intervals, stirring in between until they’re heated through.
Quick Tip
Grate the Parmesan cheese over the potatoes with a microplane. This gives the cheese the best possible texture and it melts perfectly over the Potato Wedges.
Serve These Potato Wedges Alongside:
- Turkey Meatloaf with the best simple glazed topping
- Grilled Flank Steak with a quick chimichurri
- The BEST Blackened Chicken made quickly in the oven!
- Flat Iron Steak with zucchini and corn
- Baked Chicken Tacos with hard taco shells
Potato Wedges
Equipment
- large sheet pan,
Ingredients
- Cooking spray
- 2 pounds russet potatoes try to get 4, 1/2-pound potatoes
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
- Freshly grated Parmesan cheese optional, see note 1
- Freshly chopped parsley optional
- Fry sauce or ketchup, for serving
Instructions
- Preheat oven to 425°F. Grab a large sheet pan and lightly grease with cooking spray. Peel, wash, and completely dry potatoes. Cut potatoes in half lengthwise, then cut each half into 4 wedges (so you get 8 pieces from each potato). (If your potato is small/medium, cut it into 6 wedges.) Make sure wedges are about the same thickness and size for even roasting.
- Place potatoes in a large bowl (not on the sheet pan!) and drizzle with oil. Toss. Add seasonings and toss well again (I like to use my hands!) until potatoes are nicely and evenly coated. Add wedges to prepared sheet pan and space them out so they have plenty of room (see note 2). Place cut side down on the pan.
- Bake for 15 minutes. Remove from oven and flip, then return for another 15 minutes (see note 3). If the wedges aren’t crispy/tender enough, flip them again and roast an additional 5–10 minutes.
- Grate Parmesan on top of the hot wedges and sprinkle on chopped parsley before serving. Serve with ketchup or my fave fry sauce and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could these potatoes be made in the air fryer?
Absolutely!