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Roasted Potato Wedges

Name: Roasted Potato Wedges
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: simple
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

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!

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.

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

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.

Start by preheating your oven and lining a rimmed baking sheet with parchment paper. This helps the potatoes not stick to the sheet tray.
Then, carefully cut potatoes into 8 even wedges. Making sure they are even ensures they all cook crisp, without some burning.
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.
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.
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:

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:

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