Baked Potato Wedges

Baked Potato Wedges are the perfect side dish to accompany almost any meal. Absolutely delicious and easy to prepare with just a few simple ingredients. These seasoned potatoes are always a hit! Vegan and gluten-free.

Be prepared these oven-baked potato wedges will go fast! They are so delicious you will lick your fingers. We try to limit the number of starchy vegetables we eat at home but this is my favorite way to eat potatoes.

This is a delicious side dish that is easy to prepare, has simple ingredients and the best part – wholesome & delicious. They pair perfectly with my chicken kebabs and sous vide steak.

Why This Recipe Works

• Russet potatoes get the crispest crusts and roast up a pale golden brown.
• Roasting the potatoes at a high temperature makes the potato wedges soft on the inside and crispy on the outside.
• The combination of spices adds a lot of flavor.
• The flavors used makes this a versatile side dish that works with anything from fish to chicken or steak.

Ingredients You Will Need

• Potatoes – Russet potatoes are best
• Olive oil – extra virgin olive oil
• Spices (Thyme, Paprika, Garlic Powder, Salt & Black Pepper)

How To Make Baked Potato Wedges

• Wash, peel and cut potatoes into quarters, and then cut into 2-3 wedges per quarter.
• In a large bowl combine olive oil, thyme, sea salt, black pepper, and paprika. Toss the sliced potatoes and cover well with spices and olive oil mixture.
• Arrange potatoes in a single layer in two foil-lined baking sheets.
• Bake until crispy and golden.
• Serve, and sprinkle with chopped parsley for garnish and freshly grated Swiss cheese if desired.

Crispy Baked Potato Wedges

I love the texture of these wedges – soft inside and slightly crispy on the outside. The seasonings add a wonderful flavor to each bite and the prep is so easy. They taste wonderful dipped in homemade ketchup or mayo!

What are the best potatoes to use for wedges?

I like to use fairly starchy potatoes for these baked wedges so that the middles are nice and fluffy. Russets work really well and they are my preferred variety. Yukon Gold potatoes come a close second and you should avoid waxy potatoes like red and new. They will still work well but the texture will be different.

Can you freeze them?

Potato wedges freeze really well and can be baked straight from frozen.

1. Bring a pot of water to boil
2. While water is starting to boil, wash and cut potatoes – I cut the potato into quarters and then cut 2-3 wedges per quarter. 
3. Add cut potatoes to boiling water.  Blanch for 3-5 minutes.
4. Strain potatoes.  Add potatoes to a bowl of ice water and let sit for 5-10 minutes then drain. Dry with a paper towel.
5. Once cooled, place raw potatoes on a baking sheet in a single layer and place in freezer.
6. Once individually frozen, transfer the potatoes to Ziploc bags or containers for storage in the freezer.
7. When ready to bake your frozen potatoes, bake them in a preheated oven at 400F for about 30 minutes or until they are cooked through.

Recipe Tips and Notes

• Use Russet potatoes for wedges that are crunchy on the outside and fluffy & mild inside.
• Cut the potatoes into equally thin wedges to ensure even baking.
• Dry your wedges. Lay them on a paper towel and cover with another paper towel, press down and dry them thoroughly. This will help them to get nice and crispy.
• Ensure that the potatoes are evenly coated with the oil and seasonings. You can mix them in a large bowl or in a large Ziploc bag.
• Place the potatoes in a single layer on the baking sheet. If they are too crowded they will steam and they won’t get crispy.
• Roast at high heat for potato wedges crispy on the outside and soft on the inside.
• Flip the potatoes halfway through for even baking on both sides.
• Be sure to bake the potato wedges in a preheated oven for the best results.

More Side Dishes

• Roasted Honey Glazed Carrots
• Roasted Root Vegetables
• Green Beans
• Roasted Brussels Sprouts with Bacon
• Crispy Pan Fried Potatoes with Bacon
• Coleslaw