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!

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.

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:

• Ranch
• Honey Mustard
• Buffalo Sauce
• BBQ Sauce
• Gravy
• Spicy Mayo or Regular Mayo
• Guacamole

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

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Roasted Potato Wedges

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Yield 4
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Recipe Type: Side Dish

Difficulty: Easy
Author: Lexi's Clean Kitchen

Scale This Recipe

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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.

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Nutrition

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