The perfect Baked Potato Wedges that are so simple to make and delicious. Make perfect wedges at home that are soft on the inside and crispy on the outside!
This is a friendly Public Service Announcement: There is no need to stock your freezer with frozen potato wedges. Stop cramming them in there. It is so easy to make potato wedges from scratch at home and they are ready in almost the same amount of time as that frozen bag.
You probably have all the ingredients you need at home right now as it really comes down to having potatoes, oil, and seasonings. I shared my favorite seasonings in my recipe card but you can easily switch things up to suit your own tastes or what you have on hand.
Since you don’t even need to peel your potatoes, this recipe just requires minutes of hands on time. Wash, slice, and season. Then the oven does the work baking these on a high heat.
The end result is perfectly seasoned potato wedges with a slightly crisp, golden brown exterior and soft and fluffy center.
Add your favorite dipping sauce (this Chicken Gravy is a nice option) and enjoy these as a snack or alongside your meal. We love serving these with family favorites like Homemade Hamburgers, Meatloaf, Baked Breaded Pork Chops, and Crispy Chicken Cutlets.
Another great option is to use these as a base for Loaded Greek Feta Fries.
Ingredients in Baked Potato Wedges
- Potatoes: Russet potatoes or yellow potatoes.
- Olive oil
- Seasoning: onion powder, paprika, dried oregano, salt and black pepper.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
Making Baked Potato Wedges
- Slice the potatoes. Scrub potatoes and then slice them into wedges.
- Season the potatoes. Place the potatoes in a large bowl and add the remaining ingredients (olive oil, onion powder, paprika, oregano, salt and pepper). Toss to coat them evenly.
- Bake the wedges. Transfer the potatoes to the baking dish and spread them out so that they are not overlapping. Bake in the oven for 15 minutes and then flip them and continue baking for 15 more minutes or until they are fork tender.
That’s it! Break out your favourite dipping sauce and enjoy!
Other seasoning options
While I included my go-to seasonings in the recipe card, the beauty about making these at home is that you can adjust the seasoning to suit your own taste. Some other options for seasoning include:
- Spicier options: Cayenne pepper, chili powder, red pepper flakes, or even adding a bit of sriracha to them can give you a bit of heat if you like that.
- Parmesan cheese: Adding a bit of Parmesan cheese to the potatoes before baking and then sprinkling some more on after they are fresh out of the oven. SO good!
- Dried herbs: I used dried oregano but you can also use dried thyme, dried rosemary, parsley (fresh or dried), or tarragon, for example.
- Seasoning mixes: lemon pepper seasoning is a fun one to use for wedges as is Cajun seasoning and Greek seasoning.
Storing leftovers and reheating
While these are definitely best when fresh out of the oven, you can store and reheat leftovers to enjoy again. To store leftover wedges, let them cool completely and then place them in an airtight container in the fridge.
To reheat them, spread them back onto a parchment lined baking sheet and heat them in the oven at 375F until heated through.
I hope you enjoy this recipe as much as we do!
Bon appetit!
-Cathy
You may also like:
Sweet Potato Wedges with Spicy Honey Mustard Dip
Roasted Pesto Sweet Potatoes
Greek Lemon Potatoes (Patates Lemonates Recipe)
Crispy Air Fryer Greek Potatoes
Simple Roasted Butternut Squash
Baked Potato Wedges
Ingredients
- 1 lb russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425F and grease a baking sheet with oil.
- Scrub potatoes and then slice them into wedges.
- Place the potatoes in a large bowl and add the remaining ingredients (olive oil, onion powder, paprika, oregano, salt and pepper). Toss to coat them evenly.
- Transfer the potatoes to the baking dish and spread them out so that they are not overlapping. Bake in the oven for 15 minutes and then flip them and continue baking for 15 more minutes or until they are fork tender.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
