These Roasted Potato Wedges are simple, versatile, and so easy to make. Seasoned with garlic powder, salt, and pepper, this healthy potato side dish pairs perfectly with any meal. Crispy on the outside and tender on the inside, you'll want to make this easy potato recipe again and again.
I'm absolutely obsessed with oven-roasted potato wedges. There's just something about the crispy exterior, tender insides, and delicious flavors that I can never resist.
In fact, I love roasted potatoes so much that I'm growing about 250 potatoes in my garden this year!
Over the years, I've perfected these no-fuss, simple roasted potato wedges. This recipe is a simple and versatile base that you can customize to create your own flavorful variations.
Whether you pair them with burgers in the summer or roasted chicken in the winter, you really can't go wrong.
So, if you want to learn how to make these easy roasted potato wedges, keep reading for all of my best tips and tricks.
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Why You'll Love This Recipe
- Simple Ingredients- It doesn't get more simple than roasted potatoes. The ingredients used in this recipe are pantry staples so, you likely already have them on hand.
- Easy to Make- If you can cut a potato, you can make these easy roasted potato wedges. From start to finish, they only take about 40 minutes. And while they roast, you'll have plenty of time to prepare the rest of your meal.
- Customizable- This recipe offers a simple seasoning blend of garlic, salt, and pepper. But, potatoes can be seasoned with just about anything you'd like! Feel free to get creative.
- Versatile- What doesn't pair well with potatoes? Crispy baked potato wedges can be served as a side dish with just about any meal. They're also a great snack!
- Healthy- Roasting potatoes instead of frying them is a healthier way to enjoy this satisfying spud. Plus, potatoes are a good source of fiber, potassium, and vitamin C.
Ingredient Notes
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Russet Potatoes- Large russet potatoes are ideal for slicing into wedges. Look for russet potatoes that are firm, with smooth skin that is free from sprouts or green spots.
- Olive Oil- Helps the potatoes brown and turn crispy in the oven.
- Garlic Powder- Adds a mild, garlic flavor to the crispy potato wedges.
- Kosher Salt- I prefer kosher salt because it usually doesn't contain added sugars or anti-caking agents as table salt often does.
- Black Pepper- Opt for freshly ground black pepper for the best flavor.
🌱 Sustainability Tip: Did you know that potatoes are incredibly easy to grow? You can grow potatoes both in the ground and in a container, depending on how much space you have.
Substitutions and Variations
Here are a few ways you can try customizing this roasted potato wedges recipe to fit your diet and taste preferences.
Substitutions
- Russet Potatoes- Swap russet potatoes for Yukon Gold potatoes, red potatoes, or even sweet potatoes. Keep in mind that the cooking time will vary with each potato variety.
- Olive Oil- Replace extra virgin olive oil with your preferred cooking oil. Avocado oil, canola oil, coconut oil, or even melted bacon fat can be used.
- Garlic Powder- I don't recommend substituting garlic powder for fresh garlic because the fresh garlic may burn in the oven.
- Kosher Salt- Substitute kosher salt with sea salt, pink Himalayan salt, or regular table salt.
- Black Pepper- For spicier oven-baked potato wedges, swap black pepper for cayenne pepper or red pepper flakes.
Variations
- Parmesan- Sprinkle freshly grated parmesan cheese over the potato wedges as soon as they come out of the oven to give them a rich, cheesy flavor.
- Spicy- Cayenne pepper, smoked paprika, or chili powder will give your potato wedges a spicy kick.
- Herbed- A mix of dried herbs like rosemary, thyme, and oregano will give the potato wedges a flavorful herb-infused taste.
- Cajun- Sprinkle the potato wedges with your favorite Cajun seasoning blend for a side dish that is bursting with flavor.
- Lemon- Toss the potato wedges with a little lemon juice and lemon zest to give them a bright, citrusy pop of flavor.
- Loaded- Top roasted potato wedges with crumbled bacon, cheddar cheese, sour cream, and chives for loaded potato wedges.
How to Make Roasted Potato Wedges
Here is how to make these crispy roasted potato wedges.
Step 1: Preheat oven. Preheat oven to 425℉ and line a rimmed baking sheet with parchment paper.
Step 2: Wash potatoes. Wash the russet potatoes thoroughly using a potato scrubber under cold, running water. Make sure to remove any dirt or debris. After washing, pat them dry with a clean cloth or paper towel.
Step 3: Cut potatoes. Slice the potatoes into wedges that are about ½ inch thick. Place the potato wedges into a large mixing bowl.
Step 4: Season potato wedges. Drizzle the olive oil over the potato wedges in the mixing bowl. Sprinkle the kosher salt, black pepper, and garlic powder on top of the potatoes as well. Mix everything together, ensuring that each potato wedge is well coated with oil and seasoning.
Step 5: Spread potatoes out on baking sheet. Spread the seasoned potato wedges out onto the parchment-lined baking sheet in a single layer, making sure they are evenly spaced.
Step 6: Roast potato wedges. Roast the potato wedges for about 30 to 35 minutes, or until they become tender, crispy, and golden brown.
Tips for Success
- Cut the potatoes evenly. The potato wedges should be roughly ½ inch thick. Cutting the potatoes uniformly ensures even cooking.
- Use parchment paper. To prevent sticking, line your baking sheet with parchment paper when roasting starchy potatoes like russet potatoes.
- Spread the potatoes out in a single layer. When spreading the wedges on the baking sheet, ensure they are in a single layer and not crowded. This allows them to roast evenly and develop a crispy texture.
How to Cut Potato Wedges (Instructional Video)
What to Serve With Roasted Potato Wedges
I think a better question is, what can't you serve with roasted potato wedges?
This tasty, yet simple side dish pairs well with just about everything. From dips and sauces to burgers and grilled meats, potato wedges are a satisfying addition to any meal.
Just like fries, potato wedges are great for dipping. Serve potato wedges with your favorite dipping sauce. Try them with ketchup, marinara sauce, aioli, ranch dressing, hummus, or even homemade guacamole.
Of course, potato wedges also pair well with burgers. I almost always make these baked french fries with BBQ bacon burgers, turkey smash burgers, and air fryer turkey burgers.
Finally, grilled, roasted, or pan-seared meats and seafood taste delicious when paired with potato wedges. Try serving these garlic roasted potato wedges with whole roasted chicken, grilled chicken, pan-seared chicken breast, steak tips, pesto salmon, or grilled shrimp skewers.
Storage and Reheating
How to Store
- Refrigerator- Store the leftover roasted potato wedges in an airtight container in the refrigerator for 3-4 days.
- Freezer- Roasted potato wedges can also be frozen for up to 3 months for longer storage.
How to Reheat
- Oven- Preheat oven to 400°F. Arrange leftover potato wedges on a baking sheet. Heat for 10-15 minutes or until the potatoes are warmed through and crispy.
- Air Fryer- Preheat air fryer to 400°F. Place the potato wedges in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket occasionally, until the potatoes are hot and crispy.
- Stovetop- Heat a small amount of oil or butter in a skillet over medium heat. Add the potato wedges to the skillet and heat for a few minutes on each side, turning occasionally, until they are heated through and crispy.
- Microwave- Place potato wedges on a microwave-safe dish in a single layer. Heat on HIGH in 30-second intervals until hot.
Make Ahead
Freshly roasted potato wedges ultimately have the best flavor and texture. However, when it comes to making potato wedges ahead of time, you have a few options.
- Pre-Cutting- Cut the potatoes into wedges and store them in water in the refrigerator for up to 24 hours to prevent browning.
- Par-Cooking- Roast the potato wedges for half the recommended time in the recipe. Store the partially roasted wedges in the refrigerator for up to 24 hours. Then, when you're ready to serve, finish roasting them for the remaining cook time to achieve perfect results in less time.
Frequently Asked Questions
For the best texture, flavor, and structure, it is recommended to leave the skin on when making potato wedges. The skin adds a pleasant chewiness and contributes to the overall taste, while also helping to hold the wedges together during roasting.
No, boiling potatoes before making wedges is not necessary. In this recipe, the potato wedges are prepared by slicing raw potatoes and then roasting them in the oven. The high heat of the oven allows the wedges to become tender on the inside and develop a crispy exterior.
Oiling potato wedges adds flavor, helps achieve a crispy texture, retains moisture, and prevents sticking. The oil coats the wedges, enhancing the flavors of the seasonings, while also promoting browning and crispiness.
If your potato wedges are not crispy, you may need to use more oil, put fewer potato wedges on the baking sheet, or cook the wedges for a little longer. Otherwise, check to make sure that your oven is reaching the right temperature.
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📖 Recipe
Roasted Potato Wedges
Ingredients
- 2 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teasooon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425℉ and line a rimmed baking sheet with parchment paper.
- Wash the russet potatoes thoroughly using a potato scrubber under cold, running water. Make sure to remove any dirt or debris. After washing, pat them dry with a clean cloth or paper towel.2 large russet potatoes
- Slice the potatoes into wedges that are about ½ inch thick. Place the potato wedges into a large mixing bowl.
- Drizzle the olive oil over the potato wedges in the mixing bowl. Sprinkle the kosher salt, black pepper, and garlic powder on top of the potatoes as well. Mix everything together, ensuring that each potato wedge is well coated with oil and seasoning.2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teasooon black pepper, ½ teaspoon garlic powder
- Spread the seasoned potato wedges out onto the parchment-lined baking sheet in a single layer, making sure they are evenly spaced.
- Roast the potato wedges for about 30 to 35 minutes, or until they become tender, crispy, and golden brown.
Notes
- Quick Tip: To prevent sticking, line your baking sheet with parchment paper when roasting starchy potatoes like russet potatoes.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Make Ahead:
- Pre-Cutting- Cut the potatoes into wedges and store them in water in the refrigerator for up to 24 hours to prevent browning.
- Par-Cooking- Roast the potato wedges for half the recommended time in the recipe. Store the partially roasted wedges in the refrigerator for up to 24 hours. Then, when you're ready to serve, finish roasting them for the remaining time to achieve perfect results in less time.
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