This super simple recipe for Seasoned Baked Potato Wedges is a great recipe for fussy kids. It turns an ordinary potato into delicious, homemade wedges that will top any frozen, oven fry by a mile!
These potato wedges are a sure crowd-pleaser and although they are full of flavor, they are also subtle enough to serve with a large variety of dishes.
Baked Potato Wedges are an easy and delicious way to serve potatoes. I created this recipe when I was craving seasoned fries that are served at a restaurant back home.
I wasn’t in the mood for all the peeling and I try not to deep fry anything.
So, with low fat and big in flavors in mind, this was what I created.
I’ll tell you what – these are SO much better than any store bought frozen French fry you can ever buy.
Not only that, but next time you go to buy those frozen, ready made versions, look at the serving size they recommend and tell me if it’s worth it.
If you’re like me, and like a big portion – believe me – this recipe is the way to go.
Not only are they healthier, but they taste great too!
Making them is simple. Here’s how you do it:
Start by washing the potatoes to get rid of any dirt (there’s no need to peel them).
Then cut each potato in half lengthwise, cut each half into 2-4 wedges (depending on size) so that you end up with 6-8 wedges form each potato.
Add the wedges to a large mixing bowl, sprinkle with paprika, garlic powder, and onion powder.
Drizzle with about two tablespoons olive oil (or spay with low fat cooking spray}, and then toss everything together to coat.
Sprinkle with a salt and pepper to taste.
Place on a baking tray lined with non stick foil.
Bake for 35 – 40 minutes.
Serve fresh out of the oven and enjoy!
Love potatoes? Why not try my recipe for Crispy Garlic Potato Roast, it’s super simple and packed full of flavor!
- For an extra kick of flavor, try omitting the garlic powder and adding fresh minced garlic, and Parmesan cheese and fresh herbs of your choice.
- For an extra crispy finish, turn the wedges half way through baking.
- I’m often asked if these Baked Potato Wedges can be reheated. Although I’ve been told you can, my opinion is that they just don’t hold up as leftovers.
This recipe was originally posted in May of 2014, but was republished with step by step photos as well as nutritional information.
When I made these for the first time to shoot these wedges, I used low fat cooking spray instead of olive oil. Soon after, I started getting emails and comments from people saying that although they really enjoyed the recipe, their version didn’t look like mine. whether you make them with cooking spray or oil, they taste great, but they may look slightly different than the photos.
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Seasoned Baked Potato Wedges
Healthier than fried, these chunky wedges are a true delight.
- 32 oz potatoes (about 4 large potatoes)
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt
- freshly ground black pepper
- olive oil or low fat cooking spray
- Preheat the oven to 400F/200C.
- Wash the potatoes to get rid of any dirt (there's no need to peel them).
Cut each potato in half lengthwise, then cut each half into 2-4 wedges (depending on size. so that you end up with 6-8 wedges form each potato.
- Add the wedges to a large mixing bowl.
- Sprinkle over the paprika, garlic powder & onion powder.
- Drizzle with about two tablespoons olive oil or or spay with low fat cooking spray then toss everything together to coat.
- Sprinkle with a salt and pepper to taste.
Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.
- Remove from the oven and while they are still hot, season with salt to taste.
The nutrition information is reflecting using 2 tablespoons of olive oil to coat the wedges. Low fat cooking spray would be fewer calories.
Tip: If using low fat cooking spray, for extra crisp wedges, 1/2 way through the cooking time, spray again and return to the oven.