Now, restaurant quality, baked Potato Wedges are easier than ever to make right at home!
Tender and fluffy on the inside and crispy on the outside, potato wedges are the perfect appetizer or side dish recipe! These are lightly seasoned with salt, pepper, and cayenne, then oven baked to crispy and savory perfection. Potato wedges taste great with a variety of dips or aioli that the chef dreams up. Why not serve them as an appetizer with a few different kinds of dressings to sample? For an easy and failproof snack, give this recipe a try!
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Best Potato Wedges
- These quick and easy oven-roasted wedge potatoes are perfect as a stand-alone side dish yet hearty enough to be an appetizer with a spicy Homemade Queso Dip, or this creamy Dillionaire Veggie Dip.
- Wedge potatoes are heavier and heartier than regular or shoe-string fries which means they hold up better as sides to heartier dishes like Tomahawk Ribeye Steak, or a Picanha Roast. And they also go great with a hot and hearty Philly Cheesesteak Sandwich, an Open Faced Roast Beef Sandwich or even a Homemade Sloppy Joes Sandwich.
- This simple recipe for homemade potato wedges means they can be made and served immediately, or oven-roasted, cooled, and frozen for future apps or side dishes!
Ingredients & Variations
POTATOES: Russets are the go-to spud for perfect wedge potatoes since they stay fluffy on the inside while the outside gets crispy. However, baby reds, fingerlings, or any potato will do! Keep the skins on for a time-saving rustic look, plus extra fiber.
SEASONINGS: Potato wedges can be a new recipe every time. Season with a Homemade Taco Seasoning, Fajita Seasoning, or a store-bought Cajun, ranch, or chili seasoning. Even a simple blend of garlic powder, rosemary, or parmesan cheese will make potato wedges a new recipe every time!
How to Cut Potato Wedges
Rinse and brush potatoes clean. Cut each potato in half and then in half again for 4 wedges. Cut each quarter in half until 8 pieces remain, all having a long narrow wedge shape.
How to Make Potato Wedges
With super easy prep, serve side dishes like this one without a lot of fuss:
- Cut potatoes into eighths as noted above. Peel before cutting or keep the skin on.
- Pat potato wedges dry and toss with oil and seasonings.
- Bake in a single layer and turn over after 15 minutes. Season and serve.
Tips for Perfectly Crispy Wedges
- After cutting potatoes into wedges, let them soak in ice water for 20 minutes to remove excess starch. Pat them dry before seasoning and baking.
- Keep leftover potato wedges covered in the refrigerator until ready to reheat and eat! Reheat them under the broiler for the crispiest leftovers!
- Freeze leftovers by placing them in zippered bags and thawing until ready to reheat as directed above.
PRO TIP: For best results, place cooked potato wedges under the broiler for a few minutes to make them extra crispy!
Other Easy Potato Sides!
- Rosemary Potatoes – easy 10 minute prep.
- Baby Potatoes Recipe – with delicious fresh dill.
- Cheesy Scalloped Potatoes – always a favorite.
- Oven Roasted Potatoes – a simple side dish.
- Hasselback Potato Recipe – beautiful presentation.
- 4 medium potatoes
- 1 Tablespoon olive oil or other oil
- ¼ - ½ teaspoon kosher salt
- ¼ - ½ teaspoons freshly ground black pepper
- 1/16 - ⅛ teaspoon cayenne pepper optional
- Preheat oven to 425˚F. Line a baking tray with parchment paper.
- Wash potatoes and cut into eighths. Dry potatoes with paper towels or towels.
- Add potatoes to baking tray, sprinkle with olive oil, and toss to coat. Spread potatoes in a single layer.
- Bake for 15 minutes. Turn potatoes, and bake for 15-20 minutes, or until golden brown.
- Sprinkle with salt, pepper, and cayenne if using.
- For best results, soak cut potatoes in ice water for 20 minutes to remove excess starch, then pat dry before baking.
- Refrigerate leftover potato wedges in a container for up to 4 days.
- Quickly reheat leftovers under the broiler for best results.
- Freeze wedges in zippered bags. Thaw in the refrigerator and reheat as directed above.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
“Golden potato wedges.” Chatelaine, vol. 71, no. 5, May 1998, p. 138. Donna Clark