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Wedge fries being dipped in ketchup.
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5 from 5 votes


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 Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Servings: 4
Author: Lexi


  • 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.


Serving: 1/4 recipe | Calories: 185kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Sodium: 291mg | Fiber: 5g | Sugar: 5g