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Best Baked Potato Wedge Recipes

Best Baked Potato Wedge Recipes

Baked Potato Wedge Shopping Tips

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Baked Potato Wedge Cooking Tips

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.


Oven baked potato wedges: crispy and delicious sheet pan dinner recipe

Today I'll introduce you to the probably world's best oven baked potato wedges also known as western or country potatoes. They are fabulously spiced, low fat, wonderfully crispy and convince with a pure potato flavor inside.

I'll start with my easy potato wedges recipe, which needs just 4 ingredients and you could literally “set and forget it”. This very simple, delicious recipe tastes better than a store-bought frozen option and it is also much cheaper. With this tasty recipe at hand you can finally forget about the unhealthy and yet often seducing deep fried versions. If you want to take it to the next level, make sure to read until the end of this blog post.

Flexible sheet pan meals

We eat it often as main dish with dips, but these oven potato wedges are also a perfect gluten free side dish with vegetables (e.g. kale), fish or meat. Since they are quickly prepared and bake most of the time alone in the oven, you can also use them as an ideal addition to any party buffet.

Homemade potato wedges need no pre-soaking or parboiling and is an all-rounder that everybody will love!

How to cut potato wedges?

First of all, we have to get our veggies into shape.

As most vitamins are under the skin, I do not peel the potatoes. Instead, I brush them clean with a hard vegetable brush under running water and pat them dry. I highly recommend using organic potatoes for this recipe.

From one large starchy vegetable I cut eight wedges of the same size, while I usually quarter a medium sized vegetable.

If you want to ensure that all wedges cook evenly, it is important that the pieces have the same size.

In my case this seldom happens as my organic tubers come in all shapes forcing me to use a combination of longer wedge eights and chunky potato quarters.

Overall we love this irregular, homemade look and feel.

If the potatoes are properly sized, you can also use an apple divider (see picture below).

By the way, the only time I've used an apple divider to cut them was for this photo.

How to season homemade potato wedges

There are many options to season country potatoes, but I love to keep it simple just with oil, sea salt and rosemary from my garden. Put all the sliced potatoes in a bowl. Season with a tablespoon of rapeseed oil sprinkled over the tubers. Now add fresh rosemary and salt.

Sidebar: Many recipes call for at least 3-4 tablespoons of oil per 1 kg of veggies. You'll also find chefs on the web who skip the oil altogether.

But I feel that with 1 tablespoon of oil they are still crunchy and also sticky enough for the seasonings. You have to test it and see what works for you.

Toss the potatoes in a bowl until the seasoning mixture and the oil have been evenly spread onto the wedges.

Alternatively, put everything in a freezer bag, close it and shake until everything has mixed.

Other popular seasoning options

These wedges need high baking temperatures, that's why I prefer to use the heat resistant rapeseed oil instead of olive oil. You can replace rosemary with the following herbs and/or spices:

  • Black pepper
  • Red pepper powder
  • Smoked red pepper powder
  • Red chilly flakes
  • Curry powder
  • Curcuma
  • Cumin
  • Minced garlic
  • Thyme
  • Oregano
  • – …And many more, the sky is the limit! Just play a little with the spice mixture and use spices that you like the most.

After rosemary, smoked red pepper powder is my second favorite seasoning for this recipe and I alternate between those two seasonings. Sometimes I use a combination of rapeseed oil, salt, rosemary and (smoked) red pepper powder.

How to make potato wedges in the oven

These sheet pan vegetables require a fairly high heat of about 200 °C/390 °F.

They must also bake in the oven for at least 40 minutes. I was once was in a hurry that's I've kept the wedges all the time in the oven without turning them around. For us they turned out great and still tasted delicious.

We love it when the sheet pan potatoes get so brown and crispy on the outside and the inside shrinks to a fluffy consistency.

Of course you achieve more crispiness when you bake the wedges until they are golden brown for 20 – 30 minutes and then turn them and bake them for another 10 minutes. If you love extra crispy results make sure to read until the end of this blog post.


My best tips to make these baked potato wedges foolproof:

Parboil the potatoes


This is a very simple step, but it’s absolutely crucial to this recipe’s success! I used to bake potato wedges from raw, but it takes way to long and they get a lot less crispy. Here’s all you need to do to parboil your potatoes:

  1. Wash the potatoes
  2. Cut them into wedges and place them in a pot of cool water
  3. Bring the pot to a boil
  4. Salt
  5. Simmer for 5-10 minutes, or until the potatoes are just tender (the exact time will depend on the size of your wedges)
  6. Drain

Steam off the drained potatoes

Another important step is to get as much steam out of the cooked potatoes as possible – you don’t want them to get soggy from hanging out in water.

Simply put the potatoes back into the pot and put them on the lowest heat setting you have, about 20 seconds should do, shaking the pan regularly so they don’t stick to the bottom. That’s it!

Season the potatoes well


I can’t stress this enough: Season your baked potato wedges well. These are not very easy to season after baking (you can try to add more salt, but you can’t easily add things like garlic and paprika once they’re done) and potatoes do need enough salt to taste well seasoned.

You can actually use any spice mix you like – even taco seasoning is delicious! I would personally avoid mixes consisting of dried herbs only, as they tend to burn in the oven.

Simply add oil, salt and spices straight to the pot of hot (. they take in the seasoning better that way) potatoes, and…

Shake, shake, shake the potatoes!!


Yep, I know, sounds strange. But THIS is the magical secret to crispy baked potato wedges.

Put a lid on your pot and shake it until the seasoning evenly coats every wedge, and they have a rough outside. It’s a technique I learned from an old BBC Good Food cookbook years ago and I’ve never looked back.

  • Make sure your potatoes are not overcooked, or they will turn into mash.
  • Make sure you drained and steamed off your potatoes well… Or they will turn into mash.
  • Check in between to see what it looks like inside the pot so you don’t shake too much… Or they will, in fact, turn into mash.

Preheat the baking sheet.


Seriously, I do this with anything I want to bake up crispy.

Oven fried chicken. Oven fried shrimp. Baked potato wedges. Everything just turns out better of the baking sheet gets preheated.

Then, carefully spread out the potato wedges so they’re in a single layer. If you double the recipe, use two baking sheets. A crowded pan makes for soggy wedges. Ask me how I know… Impatience, ugh.

They don’t need to be turned over, but I do find they turn out best with a blast under the grill for a couple of minutes once they’re done baking.

Now, no matter if you make these as an American football party appetizer, a proper football snack or just because potato wedges and fried chicken go so well together – they’re well worth the extra effort. Pinky promise!


INSTRUCTIONS

1 OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries!

Spray a foil lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don't grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)

2 Soak the cut potatoes in ice water for at least 30 minutes. Don't skip this step as it makes them crisp.

3 Blot cut potatoes on a clean tea towel to remove moisture.

4 Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.

5 Arrange potatoes in a single layer on the baking sheet and bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don't get over done. I also like to use parchment paper for easy cleanup! Enjoy!

6 MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!

8 Cook's Tip: Don't throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!

When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the parmesan cheese because it scorches) As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the parmesan cheese. Voila! You have delicious "roasted" potatoes with your meal. Great with bacon and eggs, too!


Tips for Baked Potato Wedges

I found some tweaks for this recipe in J. Kenji Lopez-Alt’s The Food Lab. If you don’t have that book I’d recommend checking it out. He goes through the science behind making awesome food and it’s got a ton of recipes.

The tricks he mentions for making these fries:

The process is pretty simple. First wash & cut the potatoes before boiling them. Then soak them in buttermilk so the dredge has something to attach itself to. Finally coat them in the flour & cornstarch and put them in the oven.


Unfortunately, these baked potato wedges are best when they’re freshly made. Right out of the oven, they’re hot and crispy, but they become softer as they cool. If at all possible try to make them 45 minutes before you’d like to serve them.

If you’d like to do a bigger batch and have leftovers, you can double the recipe: we’d recommend baking at 450 degrees and increasing the bake time until the 2 sheets of potatoes are crispy. Store leftovers refrigerated, and you can reheat them in a 425 degree oven to get them crispy again. The second time around they’re still good…but not quite as magical as the first time!

Serve these baked potato wedges with baked salmon, a burger, or a BBQ sandwich or Swiss melt. Perfection! Let us know what you think in the comments below.


Best Baked Potato Wedges

These potato wedges have the perfect amount of seasoning and are crispy on the outside, soft on the inside. Everyone loves a good potato wedge to have with their hamburger or decadent T-bone steak. But what does it take to get a potato wedge from good to amazing? I’ll share my secret with you.

The trick to getting a perfectly crisp potato wedge is to soak the potatoes in an ice water bath for 30 minutes before baking them in the oven. This helps remove excess potato starch and make them extra crispy and delicious on the outside once cooked. Be sure to pat each individual potato dry with a paper towel once you remove from the ice water bath.

I’ve found using russet potatoes works best for the wedges, but you may use a waxy potato like Yukons if your prefer. You’ll want to cut the potatoes lengthwise (the skinny way) to get about 12 wedges per potato.

As far as seasonings go, don’t be afraid to over season. I like using fresh rosemary, sea salt and garlic powder. Instead of getting a bowl dirty, use a large Ziploc bag to toss the potatoes and seasonings together. Before you know it you and your family will be enjoying a nice side of baked potato wedges that are full of flavor and perfectly crispy. You’re not likely to buy potato wedges again after a taste of these!


How To Cut Potato Wedges?

Making potato wedges at home is real simple. Start by scrubbing off the potatoes well and washing to remove any dirt. Cut potatoes length wise into half, cut each half into 2 wedges. 1 potato should yield 8 wedges.

Helpful Kitchen Tools:


To begin making the Baked Potato Wedge Recipe, toss the potatoes with the herbs, chopped garlic, olive oil and salt.

Cover the bowl and keep it aside for marination for about 15 to 20 minutes.

Preheat oven at about 180 C.

Arrange the potato slices on a greased baking tray. Bake the potatoes in the oven for about 20-25 minutes.

Turn the potatoes half way through the baking process and bake until they turn brown and a little crisp on the edges.

Serve the Baked Potato Wedges along with Yogurt Dip for the holiday parties or even as a tea time snack for kids and family.


  • Pick a good roasting potato to use - Sebago, Russet, Yukon Gold etc.
  • Like spicy wedges? Sprinkle in some cayenne pepper with your spices!
  • Don't place the wedges too close together on the baking tray. Leave a small gap in between each wedge.
  • Feel free to double or triple the recipe to feed a crowd.