My delicious, zesty Oven Baked Potato Wedges are crispy on the outside and soft on the inside and make an easy side dish or snack. Our whole family loves them! Save this recipe to Pinterest so you can always find it!
When you are looking for a fantastic side dish for a burger or even a steak, a lot of people think of French fries. But for me, baked potato wedges are the underdog recipe that everyone needs. Crispy on the outside while being soft on the inside allows them to be very similar to French fries with the no need for a fry – air or otherwise. Not only do these make a great side dish, but they are perfect for serving a football game or another sporting event get together too.
I bake these in the oven and that is honestly the way I prefer to make them. I hate the smell of the fryer oil, again whether it is a traditional fryer or an air-fryer. Every time I make this recipe, my kids tell me that baked potato wedges are their favorite side dish. Sometimes they even like them more than the main meal. But it is a potato, so what’s not to love? Here is how to make them.
The right potatoes
First, I use russet potatoes to make my oven baked potato wedges. Russet potatoes have a lot of starches and this helps to allow you to get the contrast between the crispy exterior and soft interior of the potatoes. That starch also helps to give you the golden brown color on the outside. Russet potatoes also have low moisture so they do not tend to become soggy when cooked.
Cutting the potatoes
To get the wedges, cut the potatoes in half lengthwise and then cut those halves in fourths. This gives you nice sized potato wedges and makes them even throughout, which is better for the cooking process.
Seasoning the oven baked potato wedges
The beauty of the bake potato wedges recipe is that it is sort of customizable. My recipe below will give you all the spices we use on a regular basis to make these. The spice mix includes dried thyme, paprika, garlic powder. onion powder, garlic salt, coarse sea salt and fresh cracked pepper. That is it. However, you can easily make this recipe a little smokier by adding smoked paprika, or a little spicier by adding in some cayenne. You can even add in some fresh garlic and parmesan too.
The trick for getting the potatoes crispy on the outside
Getting baked potatoes crispy on the outside requires a method called parboiling. Parboiling means the potato wedges are cooked in a boiling pot of water for a few minutes. Then they are strained, run under cold water and left to cool for a few minutes before placing them in the oven. I try to wait until they are done steaming. This process makes it easier to get the crispy exterior on the potatoes with cooked, soft interiors. It will also wash away some of the sugar starches on the outside of the potato and gives the baked potato wedges more of a golden crust.
Baking the potato wedges
Once the potatoes are done steaming, I mix them together with the extra virgin olive oil and spice mix in a bowl. I will also drizzle anything left in the bottom of the bowl onto the potatoes once they are arranged flat on a baking sheet. The last step in the process is to bake the potato wedges until they are golden brown. I flip them once throughout the cooking but other than that, the oven does all the work.
Tips for making my baked potato wedges
- Make sure to wash the potatoes thoroughly before cutting them. I always find Russet potatoes to be some of the dirties potatoes and hate having to deal with that after slicing.
- Make sure to salt the water as indicated in the directions below. This will help to pull some of the sugars from the potato and give it a better taste overall.
- After rinsing the potato wedges with cold water, make sure to let them finish steaming. This will help to create the crispy outside.
- Also make sure to lay them on a paper towel to help absorb some of the excess moisture.
- Can you use other potatoes to make the baked potato wedges? Yes, but again I recommend the Russet potatoes.
- Can you save these? Yes but I do not recommend it. We make these for our family of 4 and all the baked potato wedges disappear. Trying to save them will result in a less crispy exterior for the baked potato wedge.
Looking for main dish ideas to go with the Baked Potato Wedges?
If you need a delicious main dish to go with the baked potato wedges, try these.
- Slow Cooker Pot Roast Sandwiches {HERE}
- Marinated Italian Chicken Breast {HERE}
- Blueberry Basil Gourmet Burger {HERE}
- French Onion Roast Beef Sliders {HERE}
- Bacon Wrapped Filet Mignon {HERE}
- Seared Salmon with Dill Sauce {HERE}
- New York Strip Steaks with Red Wine Butter Mushrooms {HERE}
- Marinated Grilled Chicken Thighs {HERE}
Looking for more side dish ideas?
If you love simple side dish ideas like the Baked Potato Wedges, try these too.
- Oven Roasted Carrots with Dill Gremolata {HERE}
- Cucumber and Radish Salad {HERE}
- Classic English Pea Salad {HERE}
- Creamy Golden Mashed Potatoes {HERE}
- Bacon and Brussel Sprouts {HERE}
- Summer Melon Salad {HERE}
- Honey Roasted Carrots & Beets {HERE}
- Classic Creamed Corn Casserole {HERE}
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Thank you so much for joining me today, friends! I hope that you love my Baked Potato Wedges recipe with Spring Herbs. The full, printable recipe is below. Happy spring and happy eating.
Oven Baked Potato Wedges
Ingredients
Ingredients for the Oven Baked Potato Wedges
- 5 russet potatoes, cut 8 wedges each
- Pot of water plus 1 tsp salt
- 2 tsp dried thyme
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp coarse sea salt
- 1/2 tsp garlic salt
- 1/4 tsp fresh cracked pepper
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees.
- Wash the potatoes thoroughly and then dry them well. Cut the potatoes into 8 wedges by cutting them in half and then cutting each of those half into 4 wedges.
- Place a large pot of water on the stove with 1 tsp of salt and bring it to a boil. When it is boiling, place the potatoes in it and cook for 3-4 minutes.
- Drain them when done, and rinse them with cold water. Then lay them out flat on a paper towel to finish steaming dry. The steaming allows for a more tender inside and crisper outside. Let them go until they stop steaming, but at least 5 minutes.
- In the meantime, mix together the dried thyme, paprika, onion powder, garlic powder garlic salt, 1 tsp of coarse sea salt and the fresh cracked pepper.
- When the potatoes are done steaming place them into a large bowl and drizzle on the extra virgin olive oil and half of the seasoning mix. Toss with your hands. Then add the rest of the seasoning mix and toss with your hands again. Lay them out of a non-stick baking sheet and make sure all the olive oil and seasoning mix at the bottom of the bowl gets mixed into the potatoes on the sheet. Also make sure none of the potato wedges are touching or overlapping.
- Place the baking sheet in the oven and bake the potato wedges for 20 minutes.
- When the time is up take the wedges out and flip them over. Then place them back in the oven for 15-20 minutes or until the potatoes are a nice golden brown and visibly crispy.
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