This post may contain affiliate links. Please read my disclosure policy.
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.
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?
Watch the video here:
If you like this Wedge Fries recipe, check out these others:
- Baked Sweet Potato Fries with Honey Mustard
- Oven-Baked Zucchini Fries
- Oven-Baked Eggplant Fries (Low Carb)
- Loaded Kimchi Fries
ROASTED POTATO WEDGES
- 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
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Carefully cut potatoes in 8 wedges.
- Add potato wedges and remaining ingredients to a bowl and toss together.
- 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.
- Bake in the preheated oven for 25 minutes, then flip the potatoes over and then bake for another 10 minutes until crispy.
I love these so much! Make them all the time. Wondering if there’s a modification that works to throw them in the air fryer instead?
I’ve made these quite a few times now and they come out perfect every time! My kids actually call them French fries and it’s the only way they’ll eat potatoes! Thanks for another winner!
I made these tonight for supper and they were AMAZING!! They were so crispy outside and fluffy on the inside. They were the perfect addition to supper!
These turned out yummy, but it took 2 extra flips for 10 mins each for them to be browned. I didn’t use paprika so not sure if that made a difference.
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.
Best review ever!
What kind of oil do you use?
We use avocado oil.
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!
So happy you enjoyed!
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.
Great recipe! Very easy to follow and the potatoes were delicious. My whole family loved them. Next time, I’ll double it.
So happy they were a hit!
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!!