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!
Cook’s tips:
- 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.
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.
★ 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.
Ingredients
- 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
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.
- 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.
Recipe Notes
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.
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.