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!
This recipe is perfect for busy weeknights because it’s so quick and easy to prepare and they taste like what you get from restaurants and pubs even though this is made in the oven and not deep fried.
And at just 165 calories for a big satisfying helping – what more could you want?
Make these Seasoned Baked Potato Wedges with burgers and it’s truly is dinner on the table in under an hour. Made from scratch.
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.
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. 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.
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!
Watch how to make them with the video at the top of this page.
COOK’S TIPS:
- For fluffy wedges, use a waxy potato like Red potatoes, or Yukon Gold (although Russets will work too).
- Be sure to scrub the potatoes well as potatoes are not cleaned before being stocked at the grocery store.
- Try mixing all the seasoning and spices in a Ziploc bag and then use it to toss the wedges in. It’s easier and gives good coverage.
- Short on time? Cooking time can be reduced if you cut the wedges thinner.
For Crisper Wedges:
- 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 dryer the better.
- Line a baking sheet with non-stick aluminum foil. The surface of 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 half way through baking.
Variations:
- For an extra kick of flavor, try omitting the garlic powder and adding fresh minced garlic, and grated Parmesan cheese and fresh herbs of your choice.
- For a spicy hit, try adding cayenne pepper or crushed red pepper or red pepper flakes to the seasoning.
Reheating Wedges:
- 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.
I have a soft spot for this recipe and would really love to know what you think if you try it. 🙂 And I’d love to know what YOUR potato wedge secrets are!!
Do you have a secret ingredient or technique for your famous wedges? Please share in the comments section below!
★ Did you make this recipe? Please give it a star rating below!
Seasoned Baked Potato Wedges
Healthier than fried, these chunky wedges are a true delight and perfect for busy weeknight meals. They're so good, they taste like what you'd get from a restaurant.
Ingredients
- 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
Instructions
- 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.
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 a 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.
Recipe Notes
The nutrition information is reflecting low fat cooking spray. Using olive oil will result in higher calories.
Tip: When using cooking spray - For extra crisp wedges, 1/2 way through the cooking time, spray again with the cooking spray and return to the oven.
Update Notes:
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
Jen says
What kind of potatoes did you use?
Erren says
Hi Jen, I live in England so my potato variety is probably different than your’s. I would say a russet would work fine. Let me know if you end up making them!
Janet says
I use russet… am getting ready to make em now actually! It’s been a while and was checking cooking time! Have you ever tried adding onion soup mix? It’s a nice twist…
Pam says
I made these yesterday. They are delicious. I will definitely be making these again.
Erren says
Awesome, Pam! So glad you enjoyed them! 🙂
nicoke says
MinE did not come out like this at all!! Are you using a gas stove?
Theresa Molloy says
Had these for supper they were delicious
Erren says
Hi Theresa, That’s so great to hear! Thank you for letting me know!
Erin says
Are you supposed to flip them?
Erren says
Hi Erin, You can if they aren’t getting as crispy as you would like.
Campbell says
Had these for dinner the other night, SO good. Making them again tomorrow with sweet potatoes this time.
Erren says
Good plan! Sounds fantastic! Glad you like the recipe! 🙂
Sonya says
Amazing and so easy! Saw a few comments about not having a lot of taste. So, I added a little extra on the spices and added some creole seasoning and they turned out perfectly! I did bake them skin side down.
WanderingMia says
Really good recipe, I did mine on the BBQ to go with some brats. Thanks for sharing!
LeeAnn says
These are the best steak fries make them every time I make them every time I make hamburgers!
Erren says
That’s so awesome to hear! Thanks so much for letting me know! 😀
Debra says
So good and easy to make. Another keeper recipe.
Erren says
It’s so good to hear you enjoyed It! Thanks for letting me know!
Co!een says
My family requests these ever time we make hamburgers. We don’t even buy frozen store bought fries anymore! Thanks for posting!!
Erren says
Hi Coleen, That’s such great feedback! Thanks so much!
Marcy Armstrong says
Tried it and it tasted delicious..I sprinkled some apple cider vinegar on mine before I baked it..My daughter wanted more of it…
Erren says
Awesome idea, Marcy! So glad you enjoyed the recipe! 😁
Sally says
Love these wedges! We make them all the time! ❤
Erren says
How wonderful, Sally! Thanks for letting me know! 😁
Karen says
I have made these several times–very versatile but delicious as written. I have omitted onion powder, added a bit of ground mustard and pepper. I use silicone baking pads and turn them over once during cooking. They are also Whole30 compliant for anyone who is on that plan (just don’t use any Parmesan). My go to recipe!
Erren says
Hi Karen, thanks for the great feedback! Sounds great!
Pari says
Hey curious to know if Yukon potatoes will work well with this recipe?
Erren says
Hi Pam, Yes, they would work great!
Beckie says
Just seen this recipe tonight and am definitely going to try them.
My question is for anyone who has answer – we just got an airfryer as with 2 of us the oven makes house to hot. Has anyone tried them in an airfryer OR the NuWave oven?
Thks
Rikki says
What is the measurement on paprika? 11/2
Erren says
Hi Rikki, It’s one and a half teaspoons of paprika.
Khadijah says
Hi erren these were so good and as an 11 year old I have to say that they were fun and easy to make my brother and sister asked if I could make it tomorrow.😁
Erren says
How wonderful to hear, Khadijah! My son is 10 and I’d be super proud if he was cooking in a year! Great job! 😀