Last updated on
8 Weeks of Easy Family Dinners E-Cookbook!
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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.
Here are 7 of our favorite main dishes that pair fantastically with baked 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: