This easy, baked Potato Wedges recipe turns ordinary potatoes into delicious homemade wedges the whole family will enjoy!
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 make 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 New Potatoes, Yukon Gold, or red potatoes. In the UK, King Edward Potatoes are a good option. In Australia, Dutch Cream is a good all-around choice.
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 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!
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, and sprinkle with paprika, garlic powder, onion powder, salt, and pepper.
Drizzle with about two tablespoons of olive oil (or 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 to 40 minutes. For an extra crispy finish, turn the wedges halfway through baking.
When cooking food in a pan, you want as much surface area touching the pan, so be sure a cut side is lying flat. You can flip to the other side halfway through for even crispness. For best results, be sure not to overcrowd the pan.
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 to 3 minutes at the end of cooking time.
Storage & Freezing Instructions ❄
To Make Ahead: You can cut the potatoes into wedges 1 or 2 days before making this recipe. Store them in an airtight container with cold water in the fridge. Allow them to dry out completely, and then follow the recipe instructions.
Storing Leftovers: Place in an airtight container and store in the fridge for up to 3 days.
Freezing: Allow to cool, then freeze them 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. Thaw in the fridge overnight.
To Reheat: Bake in the oven at 400°F/205°C for 10 minutes or until heated.
Tips For Best Results
- Be sure to scrub the potatoes well, as potatoes are not cleaned before being stocked at the grocery store.
- For an extra fluffy inside, parboil your potatoes for 3 to five minutes first, then rough them up a little when you drain them. Be sure they dry out completely before adding them to the pan. For more details, see my post for Crispy Roasted Potatoes.
- Slice your wedges into even-sized pieces, so they bake evenly.
- If you’re using oil, mix the spices into the oil before coating your wedges. This will help the spices spread evenly on your food.
- Don’t overcrowd your wedges. Make sure there is plenty of space between your potatoes. This will help the steam escape and make them crispy.
- Put a non-stick aluminum foil on the baking sheet to allow the potatoes to brown without sticking to the pan and burning.
- For a crisper result, be sure a cut side is lying flat on the pan. You can flip to the other side halfway through for even crispness.
Cool them first, then freeze them 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.
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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) and pat dry with paper towels. Then in a small bowl, mix the spices together.
- 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 of olive oil), then toss with the spice mix to coat. Season well with salt and pepper.
- Spread the wedges in a single layer over a large baking sheet lined with nonstick foil.
- 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.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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.