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Potato Wedges Recipe

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Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!

So, there I was, standing inside my pantry door, having a staring contest with a bag of red potatoes. I had been doing this off and on for the past couple of days, trying to think of the best preparation for them. Finally, it hit me: Why overthink this, when I know often that simpler is better? Plus, I needed a great complementary side for the grilled BBQ pork chops we were having for dinner.

So, I grabbed the potatoes and went to work. These easy potato wedges were done in 40 minutes, and easy to pop in the oven while I went outside to tend to the pork chops.

potato wedges recipe

BEST Potato Wedges Recipe

potato wedges recipe

Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!

Prep: 10min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 262 kcal, Carbohydrate 31 g, Protein 3 g, Fat 14 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 5 mg, Sodium 658 mg, Fiber 3 g, Sugar 8 g, servingSize 1 serving

Ingredients:

  • 2 pounds red potatoes (about 6-8 potatoes)
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika (may substitute regular paprika in a pinch)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch black pepper
  • ⅓ cup mayo (regular, or reduced fat)
  • ⅓ cup bbq sauce (any favorite bbq sauce works)

Instruction:

  1. Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
  2. Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
  3. In a large bowl, combine potato wedges and oil, toss to coat.
  4. Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
  5. Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren’t overlapping, and doing your best to have them not touching (it’s fine if some of them are).
  6. Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.

Ultimate Oven Baked Potato Wedges | One Pot Chef

FAQ

What is the secret for wedges?

To launch a good wedge shot, it’s important to strike the little white ball (with the dimples) before you hit the big green one (the earth). And since every swing has a bottom to its arc, you need to position the white orb just behind it, so that your contact goes “white-then-green”—not vice versa.

Why are my wedges not crispy?

Why aren’t my wedges crispy? To ensure that your homemade potato wedges are extra crunchy once cooked, it’s so important to drain them very well after par boiling and then place back into the pot over heat and shake until ALL of the moisture has evaporated.

Do you have to boil potatoes before making wedges?

Every wedge is stupidly crispy and golden on the outside, yet light and fluffy in the middle. The skin on each wedge blisters and pops in the oven, making it probably the BEST potato skin experience, ever. But trust me on this: par-boiling them first is definitely the secret to getting perfect wedges.

How to cook potato wedges?

Pour in the olive oil, and toss to coat the potatoes in the oil and seasonings. Finally, bake! Arrange the potatoes in a single layer on two parchment-lined baking sheets. Bake at 425°F for 40 to 45 minutes, flipping the wedges and rotating the pans halfway through the cooking time.

Should I boil potatoes before roasting?

Boiling your potatoes for a little bit before roasting helps make sure that you get that beautiful crisp crust on the outside. If you don’t parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks.

Related posts:

  1. Garlic Bread Recipe
  2. Okra Recipes
  3. Bread Machine Recipes
  4. Cheese Sauce Recipe
About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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