Potatoes are one of our favorite side dishes in our house. They are easy to make, so many ways you can make them, and they are always so good. While we usually go for air fryer french fries, we have been loving these crispy baked potato wedges lately.
They taste just like the ones you would get at restaurants but are baked instead of fried. All you need is potatoes, oil, salt, and pepper plus a hot oven. Of course, you can add other seasonings to compliment your meal, but we like to keep it simple and let the flavor of the potatoes shine.
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Once baked, they come out golden brown and crisp on the outside while being tender in the middle. We love making these oven-baked potato wedges as an easy side dish for any meal or to accompany burger night.
Served with some fry sauce, honey mustard, or your favorite dipping sauce, you can’t go wrong! Perfect for kids or adults alike, everyone will love these!
Why we love these baked potato wedges
- made with just 2 simple ingredients – plus salt and pepper.
- not a lot of oil is used – you only need 2 tablespoons of oil to get them crispy on the outside and tender in the middle. No deep frying is needed and they are way better for you than getting them from a fast-food chain or a restaurant.
- no soaking required – I find you do not need to soak potatoes for this recipe. While it can help with crispiness it’s not necessary and saves a bunch of time!
- customizable – add some spices to change them up from week to week!
Are potato wedges healthy?
Potatoes are starchy root vegetables and contain vitamin C, vitamin B6, potassium, and copper. Potato wedges can be a healthy addition to one’s diet when making them at home. When baked, they are a lot lower in fat as they require a lot less oil to cook compared to being deep-fried. One serving of these is only 173 calories with 28.6 grams of carbohydrates, 5.6 grams of fat, and 4.4 grams of fiber.
How to cut potato wedges
One of the key tips for crispy potato wedges is cutting them in uniform size. This is the easiest way I have found to cut the potatoes into wedges:
- Prep. Wash/scrub your potatoes to remove any excess dirt.
- Cut. Cut your potato in half lengthwise. Then place the cut side down so it is flat against the cutting board. This creates a stable base. Using your knife, start on one side of the potato and slice lengthwise at an angle, creating a smaller wedge. Continue across the potato to create equal-size wedges. You may have to adjust the potato as you go.
- Continue with the other half of your potato and the remaining potatoes. Try to make them as uniform as possible, as that will help with even cooking time.
Ingredients
- russet potatoes – the best potatoes for french fries!
- olive oil
- salt
- black pepper
How to make baked potato wedges
- Preheat the oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Prep your potatoes. Cut potatoes into wedges. Toss with oil and salt and pepper, making sure to fully coat. I like to do this on the baking pan to save a dish and the oil on the pan helps get them crispy on the bottom. You can also mix them in a large bowl, but I find it’s not necessary and they don’t come out as good.
- Bake potatoes. Spread out wedges on your parchment-lined baking sheets, making sure they are not crowded and leaving room for even airflow. Roast for 40-50 minutes, flipping once around the 30-minute mark, until golden brown, crispy on the outside, and fork-tender on the inside.
- Enjoy! Sprinkle with a little more salt and serve with your favorite dipping sauce!
Do you have to soak fries before baking?
Soaking potatoes in cold water can help release some of their starch and yield a crispy fry. That being said, I find it is not necessary when cooking at high temperatures as the air gets hot enough to get them crispy. I have never soaked my potatoes and we get crispy fries all the time. If you want to try it, feel free to.
What to serve with baked potato wedges
- burger salad
- shredded salsa pork chops
- greek lamb burgers
- instant pot BBQ chicken with a salad or veggies
- alongside some protein and veggies for a healthy and balanced meal
And of course, what is a good french fry with a good sauce?! Here are some of my favorite dips (I am not a ketchup person):
- special sauce – a match made in heaven and by far one of our favorite sauces!
- greek yogurt blue cheese dressing
- ranch
- tzatziki sauce – for a little greek vibe
- chipotle mayo
- jalapeno honey mustard
Storage
- refrigerator – if you have leftovers, allow them to cool completely (so no moisture forms) and store them in an airtight glass container in the fridge for 5 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a freezer-safe storage bag or dish for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.
How to reheat potato wedges
To reheat potato wedges you can put them back in the oven for 10-15 minutes, in the air fryer for 4-6 minutes, toast them in a hot skillet with a little oil, or use the microwave. If using the microwave, they will not be that crispy.
Substitutions and additions
- russet potatoes – yukon gold or red potatoes can be used instead of russets. You can also use sweet potatoes.
- olive oil – any kind of high-temperature oil will work. Avocado oil or coconut oil would be good substitutes.
While we love these potatoes as it, here are some additions to try to change up the flavors:
- spices – to spice it up some, add some of your favorite spices. Garlic powder, onion powder, garlic salt, chili powder, cumin, and paprika would all be good.
- cheese – sprinkle with a little parmesan cheese for a fancy version
More healthy side dishes
- air fryer french fries
- parmesan roasted parsnips
- carrot fries
- buffalo brussel sprouts
- air fryer carrots
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Baked Potato Wedges
ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
instructions
- Preheat the oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Prep your potatoes. Cut potatoes into wedges (see notes below on how to cut wedges if needed). Toss with oil and salt and pepper, making sure to fully coat. I like to do this on the baking pan to save a dish and the oil on the pan helps get them crispy on the bottom. You can also mix them in a large bowl, but I find it's not necessary and they don't come out as good.
- Bake potatoes. Spread out wedges on your parchment-lined baking sheets, making sure they are not crowded and leaving room for even airflow. Roast for 40-50 minutes, flipping once around the 30-minute mark, until golden brown, crispy on the outside, and fork-tender on the inside.
- Enjoy! Sprinkle with a little more salt and serve with your favorite dipping sauce!
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notes
- Prep. Wash/scrub your potatoes to remove any excess dirt.
- Cut. Cut your potato in half lengthwise. Then place the cut side down so it is flat against the cutting board. This creates a stable base. Using your knife, start on one side of the potato and slice lengthwise at an angle, creating a smaller wedge. Continue across the potato to create equal-size wedges. You may have to adjust the potato as you go.
- Continue with the other half of your potato and the remaining potatoes. Try to make them as uniform as possible, as that will help with even cooking time.
nutrition
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Love the potatoes, but with ketchup
Glad you enjoyed them!