Crispy on the outside, tender and fluffy on the inside, these Easy Baked Potato Wedges are the perfect compliment to any meal.
I fully believe that the right side dish can totally make or break a great meal. These potato wedges are the perfect side to so many meals, from my Easy Baked French Dip Sandwiches to Baked Barbecue Chicken.
CRISPY BAKED POTATO WEDGES
Oven fries, as we sometimes call them, are a simple side or snack to serve any time. They are perfectly seasoned, crispy and golden on the outside, and fluffy and tender on the inside. We like to serve them with a variety of dip options, from ketchup or ranch dressing to more exotic sauces like spicy aiolis or mustards. Whatever you dip them in, or if you don’t dip them at all, these fluffy bites of heaven will become your new favorite finger food.
HOW TO KEEP POTATO WEDGES FROM STICKING TO THE PAN
Line the baking sheet with parchment paper or a silicone mat. While these methods will definitely prevent sticking, they may not always allow the potatoes to crisp up as well. However, I do use a silicone mat often for this recipe. They DO brown, just not as much as they would without it. The Amazon Basics Silicone Baking Mat is highly recommend for affordability and quality.
Soak in hot water first. The reason potato wedges stick in the first place is the excess starch. Soak the potato wedges in a large bowl of hot water. Rinse, then pat dry and lay out on a flat surface over paper towels to dry completely.
Use a heavy, nonstick baking sheet. The darker pan can help to brown the potatoes a little more and the nonstick coating helps for easy release. If you have one, I do recommend using it. Keep in mind that you can’t use metal utensils on this type of cookware, so a wooden or silicone spatula is a must.
WHAT GOES WITH POTATO WEDGES?
Here are 7 of our favorite main dishes that pair fantastically with baked potato wedges:
- Slow Cooker Chicken French Dip Sandwiches
- Shredded Chicken Parmesan Sandwich
- Italian Meatball Sliders
- Crispy Garlic Parmesan Baked Chicken
- Crispy Cheesy Baked Chicken Tenders
- Cheesy Baked Buffalo Chicken
- Crispy Baked Chicken Thighs
HOW TO MAKE BAKED POTATO WEDGES
- Start by preheating your oven to 375 degrees. Prepare your baking sheet by lining with parchment paper or a silicone mat. If you have a heavy, nonstick baking sheet, use that and you won’t need to line it.
- Mix up the seasonings – salt (lots of it!), garlic powder, paprika, oregano, onion powder and black pepper.
- Scrub the potatoes with a clean scrubber to remove any dirt. You can peel the potatoes if you like, but we leave the skins on because we like the added flavor and texture.
- Cut potatoes lengthwise into wedges; you should get 8 wedges per potato. Toss the potatoes with olive oil and the seasoning blend, then arrange them on the baking sheet. Close together is fine, but you don’t want them touching.
- Bake them for about 30 minutes. You can turn them once or twice if you like, and bake for an extra 10 minutes if they aren’t getting as browned as you like.
- Serve immediately, with your choice of dipping sauces.
HOW DO YOU REHEAT POTATO WEDGES?
To reheat, toss the wedges with a couple teaspoons of cooking oil (olive or vegetable is great) and arrange on a baking sheet. Bake in a preheated 350 degree oven for about 10 minutes, or until hot and crispy.
Store cooked and cooled potato wedges in an airtight container for up to 4 days in the fridge.
Here are a few more of our favorite potato recipes to try:
- Garlic Mashed Potatoes
- Smoked Sausage and Potatoes Hash
- Favorite Potato Salad
- Grilled Potatoes Recipe
- Cheesy Scalloped Potatoes
Oven Baked Potato Wedges
- 4 large russet potatoes sliced into wedges
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- fresh minced parsley
- Sauce for dipping
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine salt, garlic powder, paprika, oregano, onion powder and black pepper together in a small bowl.
- Scrub potatoes well and cut lengthwise into wedges, about 8 wedges per potato. Transfer to a large bowl and toss with olive oil and seasonings.
- Arrange potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for about 30 minutes or until golden. Potato wedges should be crispy on the outside and soft on the inside.
- Garnish with fresh minced parsley and serve with your choice of dipping sauces.