Roasted Potato Wedges

Crispy on the outside, creamy in the middle and perfectly seasoned, these Roasted Potato Wedges are the best side dish ever. And we’re sharing all of our tips for roasting potatoes so they come out perfect every time!

Roasted potato wedges on a serving platter with ketchup.

The Best Roasted Potato Wedges

If you are a french fry lover, you are going to absolutely love this recipe! These Roasted Potato Wedges are a healthier alternative to fries yet so much more delicious. They’re super crispy on the outside (without actually being fried) and creamy on the inside. They are the best wedge fries ever, and perfect to pair with all of your favorite comfort foods. These wedge fries are lightly seasoned, but once you’ve got the base recipe down, the possibilities are endless in terms of flavor options.

How To Cut the Perfect Wedges

If you thought it would be complicated to cut the perfect wedges for a potato, I’m so happy to tell you it’s not! To cut the perfect wedges, start with scrubbed and dried russet potatoes. Russet potatoes typically are on the larger side, but truly size doesn’t matter here because using this technique, your wedges will all turn to the same size regardless of the size of the potato.

  1. Place the potato on a flat steady surface. Cut the potato in half lengthwise.
  2. Then place those halves flat side down. Then cut each halve in half lenthwise.
  3. Then repeat that process one more time, resulting in 8 even wedges.
  4. Repeat with all potatoes.

Crispy wedge potatoes on a baking sheet.

How to Make Roasted Potatoes

This isn’t rocket science, but there are a few key important steps to making the best crispy wedge fries.

  1. Start by preheating your oven and lining a rimmed baking sheet with parchment paper. This helps the potatoes not stick to the sheet tray.
  2. Then, carefully cut potatoes into 8 even wedges. Making sure they are even ensures they all cook crisp, without some burning.
  3. Toss the potato wedges along with the remaining ingredients to a bowl. Don’t skimp on the oil here. Oil is what is going to make this nice and crispy.
  4. Transfer potatoes to the baking sheet, making sure that they are spaced evenly apart with the flat side of the potato touching the baking sheet. This ensures they roast, instead of steam! If you need to, use two baking sheets to ensure at least 1/2″ of space between them.
  5. Bake in the preheated oven for 25 minutes, then flip the potatoes over. Then continue to bake for another 10 minutes or until crispy.

Seasoning Ideas

We’ve seasoned these with our favorite basic choices of paprika, garlic powder and oregano. Feel free to switch up the flavor profile and use different seasoning options or add-in’s:

  • Italian Seasoning
  • Fresh Garlic
  • Curry Powder
  • Chipotle Powder
  • Chili Powder
  • Taco Seasoning
  • Cajun Seasoning
  • Old Bay Seasoning
  • Classic Salt & Pepper

Sauces to Dip

We love this with good old ketchup or marinara sauce, but there are so many different options for spicing things up with wedge fries.

Other options include:

Roasted Potato Wedges on a Sheet Pan

Want to keep your fries crispy?

Keep them on a cooling rack set over a baking sheet to avoid your wedges from getting soggy. Though these are best eaten fresh, to reheat them: toast them back up (or carefully broil for a few seconds) and avoid the microwave.

Watch the video here:



If you like this Wedge Fries recipe, check out these others:

 


5.0 rating
5 reviews

Roasted Potato Wedges

Crispy on the outside, creamy in the middle and perfectly seasoned, these Roasted Potato Wedges are the best side dish ever. And we're sharing all of our tips for roasting potatoes so they come out perfect every time!


Prep Time 5 minutes
Yield 4
Cook Time 35 minutes
Recipe Type: Side Dish
Difficulty: Easy
Total Time 40 minutes
Author: Lexi's Clean Kitchen

Ingredients

  • 4 medium to large russet potatoes, scrubbed (about 2 lbs.)
  • 1 tablespoon oil
  • 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano

Directions

  1. Preheat oven to 425ºF and line a baking sheet with parchment paper.
  2. Carefully cut potatoes in 8 wedges.
  3. Add potato wedges and remaining ingredients to a bowl and toss together.
  4. Transfer potatoes to the baking sheet, making sure that they are spaced evenly apart and that the flat side of the potatoes are touching the baking sheet. If needed, use two baking sheets to make sure they have at least ½” of space between them. 
  5. Bake in the preheated oven for 25 minutes, then flip the potatoes over and then bake for another 10 minutes until crispy.

Nutrition

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11 comments
April 15, 2020

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Join The Discussion

11 Responses

  1. I just made these and THEY. ARE. FANTASTIC. Perfectly crispy on the outside and soft on the inside. I’ve somehow never managed to make oven fries turn out in the past- will make these over and over again!!

    5.0 rating

  2. My new favorite way to may potatoes! Easy to prepare and they come out great every time. For smaller potatoes, reduce the bake time a bit. Love these.

    5.0 rating

  3. Thank you so much for the recipe! My wedges may have been a little thicker so I roasted them about 10 more mins and they were crispy on the outside and creamy on the inside just as you said and I added some cayenne for a little spicy kick! These were great!

    5.0 rating

  4. Officially printing this recipe as a “forever” one because these potato wedges come out perfect every time! Crispy on the outside and fluffy on the inside. The best way to use a couple extra potatoes at the end of the week.

    5.0 rating

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