Seasoned Baked Potato Wedges are the perfect side dish and great with everything from Oven Fried Chicken to a juicy steak dinner, or Crispy Chicken Cutlets! I used to buy store-bought until we realized how quick, easy and tasty they are to make at home!
Why This Recipe Works
- Roasting the potatoes at a high heat makes the potato wedges soft and fluffy on the inside and crunchy on the outside.
- The combination of spices adds a kick of flavor without the hassle of chopping garlic and onions.
- Using low-fat cooking spray makes them less oily in taste and much healthier.
- The flavors used makes them a versatile side dish that works with anything from fish to steak.
Easy Homemade Potato Wedges
This recipe is perfect for busy weeknights because it’s so quick and easy to prepare and they taste like the ones you get from restaurants and pubs even though these are made in the oven and not deep-fried.
Which Potatoes Are Best
For crisp wedges that are fluffy on the inside, choose a waxy potato with thin skin like Yukon Gold, Russets, or red potatoes.
How To Cut Potatoes Into Wedges
- Cut a raw potato in half lengthwise.
- Cut each half in half lengthwise again.
- For larger potatoes, cut each wedge in half again giving you a total of eight wedges.
To see it done, be sure to watch the video!
Potato wedges are so much healthier than fries. They are baked instead of fried (making them drastically lower in fat), and at just 165 calories for a big satisfying helping, they have a fraction of the calorie count!
How To Make Potato Wedges
- Wash and cut the potatoes into wedges.
- Season the wedges.
- Coat in oil or cooking spray.
- Bake until crisp and golden.
Step By Step Instructions
Start by washing the potatoes to get rid of any dirt (there’s no need to peel them). Then cut each potato into wedges.
For flavorful and extra crispy wedges – Soak your wedges in salted ice water for 20 minutes before starting. The salt adds flavor and soaking removes some of the starch that can cause them to stick to the pan. It also produces a much crisper finish.
Be sure to dry well after soaking or the oil won’t coat your wedges.
Add the wedges to a large mixing bowl, sprinkle with paprika, garlic powder, onion powder, salt, and pepper.
Drizzle with about two tablespoons olive oil (or spray with low-fat cooking spray), and then toss everything together to coat.
Line your baking sheet with non-stick aluminum foil. It allows the potatoes to brown without sticking to the pan and burning.
Place on a baking tray and spray with extra cooking spray if needed.
Bake for 35 – 40 minutes. For an extra crispy finish, turn the wedges halfway through baking.
For best results, be sure not to overcrowd the pan and that one of the flat sides is touching the pan’s surface.
Serve fresh out of the oven and enjoy!
Air Fryer Instructions
- Preheat the air fryer to 390°F/198°C degrees Fahrenheit.
- Follow the recipe steps 2-4
- Spray the basket of the air fryer with cooking spray. Add the wedges.
- Air fry for 15 minutes for regular-sized wedges and adjust the timing for thinner or thicker slices.
- For extra crispy wedges, Turn up the heat to 400°F/205°C for an additional 2-3 minutes at the end of cooking time.
Cool them first then freeze in a single layer on a sheet tray. Once frozen, transfer them to a freezer bag or freezer-safe, airtight container for up to three months
Tips For Best Results
- Be sure to scrub the potatoes well as potatoes are not cleaned before being stocked at the grocery store.
- Slice your wedges into even-sized pieces so they bake evenly.
- Don’t overcrowd your wedges. This will cause steam to develop which won’t allow a crispy finish. If you have to, use two pans.
Other Great Sides
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Let’s Make Best EVER Potato Wedges
- 32 oz waxy potatoes (about 4 large potatoes)
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt
- freshly ground black pepper
- low-fat cooking spray or olive oil
- Preheat the oven to 400F/200C.
- Wash the potatoes to get rid of any dirt (there's no need to peel them).
- Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
- Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
- 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.
Tips + Notes
- Soak the potatoes in ice water: If you have the time, once sliced, soak them for 30 minutes to remove some of the starch in the potatoes. This allows the wedges to crisp up a little more than they would otherwise.
- Dry your wedges thoroughly: Even if you don’t soak the wedges, once sliced, lay the wedges out on paper towels, cover with more paper towels and press down to dry them completely. The drier the better.
- Line a baking sheet with non-stick aluminum foil. The surface of a non-stick foil allows the potatoes to brown without sticking and burning.
- Don’t overcrowd the pan and be sure one of the flat sides is touching the foil.
- For an extra crispy finish, turn the wedges halfway through baking.
Update Notes: This recipe was originally posted in May of 2014 but was republished with step by step photos as well as nutritional information and video.