Oven Roasted Potato Wedges are a simple, delicious, versatile side dish that everyone will love and that you can pair with just about anything. They’re also great for snacking and dipping!
Big seasoned potato wedges that are golden brown and lightly crispy on the outside and soft and fluffy on the inside…Doesn’t that sound really good? YESSSS!
As far as I’m concerned, these easy homemade roasted potato wedges are potato perfection. Serve them up and watch them disappear!
I have made these roasted potatoes more times than I could ever count! They are one of my favorite go-to ways to cook (and eat) potatoes.
The prep is super simple and quick, and then you let your oven do the rest of the work – you don’t even have to flip them. And they are pure deliciousness!
What do they go with? Just about anything!
Since they’re basically roasted steak fries, I especially love them with a thick, juicy steak, but I actually most often serve them next to things like burgers, hot dogs, sandwiches, wraps, and chicken tenders – anywhere you would serve French fries.
They’re also great for snacking and dipping.
Up until very recently, I never dipped my fries into anything – not even ketchup – but lately I’ve been making up for lost time and have been dipping these babies in everything from ketchup to fry sauce to barbecue sauce to honey mustard to ranch to cheese sauce and more!
Now, I’m just giving you a very basic recipe here – potatoes tossed with oil and seasoned with salt, pepper and a little garlic powder – BUT one of the great things about these potato wedges is their versatility. You can season them up however you choose!
Not into garlic? Just use salt and pepper. Love garlic? Add more garlic powder. Use any combination of other herbs and spices such as onion powder, paprika, steak seasoning, seasoned salt, Italian seasoning, rosemary, chili powder, and more. Try adding some Parmesan cheese.
LOTS of yummy possibilities here!
INGREDIENTS YOU NEED:
- Cooking spray
- Potatoes (I use Russets)
- Olive oil or vegetable oil
- Salt
- Pepper
- Garlic powder (optional)
Honestly, you can roast any kind of potato, but a starchier potato will give you that super awesome fluffy interior. I recommend using Russets for the best results. Yukon Golds also work very well.
HERE’S A QUICK LOOK AT HOW TO MAKE OVEN ROASTED POTATO WEDGES:
TIPS & TIDBITS:
- Since we’re leaving the skins on, make sure you scrub those potatoes well to remove any dirt!
- Pick potatoes that are roughly the same size and cut all of your wedges about the same size so that they cook evenly.
- I use potatoes that are 6 to 7 ounces each, and I cut each into 4 wedges. I like thick wedges, and I think they are the perfect size, but you can use any size potato, and you can cut the wedges any size you’d like – just make sure they are wide enough that they can stand up so you won’t have to flip them. Adjust the cooking time accordingly.
- Don’t crowd the potatoes in the pan. Make sure you keep a little space between the potatoes to ensure that they crisp up on the outside rather than steam. Use two pans if you need to.
- For easy clean-up, instead of spraying the pan with cooking spray, you can line it with foil (then spray the foil) or with parchment paper.
- I like my potatoes golden brown and just lightly crisp on the outside. If you like them darker and crispier, just cook them a little longer.
- These potatoes are at their absolute best straight from the oven, so I recommend serving them immediately. Technically, you could make them ahead of time and reheat them in the oven, but IMHO, they are just not the same. Besides, reheating will take almost as long as cooking them from scratch, so why not just whip up a fresh batch?
Just a heads-up: You might want to make a few extra wedges. Why? First of all, you need to test them for doneness. Sure, you could use a knife or fork, but I say there’s no better way than a taste test (a few of these usually disappear before they ever get served!).
Also…seconds!
I hope you try this recipe for Oven Roasted Potato Wedges and love it as much as I do. Thanks for visiting today!
Oven Roasted Potato Wedges
Ingredients
- cooking spray
- 4 (6 to 7 ounces each) Russet potatoes, washed (leave the skins on)
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- garlic powder, to taste (optional)
Instructions
- Preheat the oven to 400°F. Lightly spray a large sheet pan with cooking spray.
- Cut each potato into 4 wedges (cut each one in half lengthwise and then cut eat half in half lengthwise, making sure each wedge is about the same size and thickness).
- Place the potatoes in a large bowl and toss with the olive oil, salt, pepper, and garlic powder until the potatoes are evenly coated. Season them to your own personal taste. I use about 1 teaspoon of kosher salt, ½ teaspoon of pepper, and ¼ teaspoon of garlic powder.
- Place the potatoes on the pan in a single layer, skin side down, making sure to keep some space between each wedge and to not overcrowd the pan. Use two pans if you need to.
- Place the pan on the center rack of the oven and roast for about 45 minutes or until the potatoes are tender and the outside is golden brown and lightly crisp. The cooking time may vary slightly depending on the size potatoes you use, how large you make your wedges, how dark and crisp you like your potatoes, and your oven. Keep an eye on them and adjust the time accordingly.
- Serve immediately.
Notes
- For easy clean-up, instead of spraying the pan with cooking spray, you can line it with foil (then spray the foil) or with parchment paper.
- You can use any size potatoes you have, just be sure to use ones that are all roughly the same size and cut your wedges all about the same size so that they cook evenly. If you use larger or smaller potatoes than the 6 to 7-ounce potatoes in the recipe, adjust the cooking time accordingly.
- These potatoes are very versatile. Change up the seasonings any way you like. There are so many possibilities!
- Instant Pot Mashed Potatoes
- Zucchini Potato Pancakes
- Cheesy Ham and Scalloped Potato Casserole
- Homemade Pierogi
- Cheesy Bacon Ranch Potato Salad
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