Crispy, salty Baked Potato Wedges are the perfect side dish. Just roast russet potatoes with olive oil, salt, and pepper, and serve!
While you’re roasting potatoes, why not add another baking sheet of vegetables. Roasted Red Onions and Roasted Mini Peppers are the perfect pairing with these potatoes.
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Why Make This Recipe
- Only 4 ingredients
- Just as crispy and delicious, but so much better for you than store-bought french fries.
- Family-friendly, vegan, dairy-free, and gluten-free
🥗 Ingredients
- Potato: We prefer a russet potato for this recipe—it will give you sturdy spears with crunchy edges but soft insides. Look for firm potatoes without any soft spots or green spots.
- Olive Oil: A basic olive oil is just fine for this recipe. If you don’t have olive oil, you can replace with another oil with a high smoke point, such as avocado oil or sunflower oil.
- Parsley: Totally optional as a topping. You could also try adding fresh thyme leaves or snipped chives as a garnish. Serving with lemon wedges is also delicious!
🥣 Step-by-Step Instructions
Rinse a large russet potato and pat dry, rubbing off any dirt. Cut potato in half lengthwise, then cut each half into spears.
Line a baking sheet with nonstick foil or parchment paper. Add potato wedges to sheet pan and toss with olive oil and salt and pepper (to taste). Arrange in a single layer.
Bake at 425 for 20 minutes, then flip over.
Bake for another 10-15 minutes until browned on both sides and tender. Garnish with chopped parsley and/or lemon wedges, if desired.
🧐 Recipe FAQs for Roasted Potato Wedges
You can store your potato spears in an airtight container in the refrigerator for up to 5 days. To reheat, we recommend placing them on a baking sheet in a 425-degree oven for a few minutes until they are crispy again. You can also reheat in an air fryer. Reheating in the microwave isn’t recommended as the spears will lose their crunch.
Yes! The skin helps hold the oven-baked potato wedges together and helps them crisp up. And—added benefit—the skin is where most of the nutritional value in a potato lives, so if you can keep it on there, you’ll get more out of the potato.
This is a potato side dish that is really best eaten straight out of the oven. That will give you maximum crunch. In addition, raw potatoes will brown if you cut them and don’t use them right away, so we really recommend making this dish right before you want to serve it. If you do have leftovers though, see above for advice on how to store them.
👩🍳 Expert Tips
This is a great base recipe for baking potato wedges in the oven. Once you have the technique down, you can add all kinds of flavors. Try tossing with onion powder or garlic powder. You could also toss with smoked paprika or chili powder.
Everything But the Bagel seasoning is delicious as well, especially if you serve a big plate of these with a runny egg on top. You can also toss the potato spears with parmesan cheese, or herbs like fresh thyme or rosemary. The possibilities are endless!
Feel free to double or triple this recipe as needed, but note that arranging your potatoes in a single layer on your baking sheet is very important. If they are crowded together or on top of each other, they will steam rather than roast, and you won’t get those crispy golden edges. So add more baking sheets as necessary.
If you are in a hurry, you can up the heat to 450 degrees Fahrenheit, but watch carefully so they don’t burn. And avoid tossing the potatoes with fresh herbs or parmesan cheese if you want to roast them at a super high heat. Or, try a different method—these Air Fryer Potato Slices crisp up fast!
Now that you have your potatoes, what to serve with them? They are delicious with burgers for sure, like this Sweet and Spicy Bacon Smash Burger. And try them with BBQ Shredded Beef as well. You can also serve them as a side for a more elegant meal, like this Pan-Seared Filet Mignon. They also go well with ribs, pork tenderloin, and roasted chicken. And don’t forget seafood—try them with these Panko-Crusted Salmon Fillets.
And don’t forget the dipping sauce. In addition to ketchup, these fries are completely delicious with something a little more upscale like this Black Garlic Aioli, Truffle Aioli, or this Roasted Garlic Horseradish Sauce.
Other Roasted Vegetable Recipes
We love roasting vegetables in the oven—very little prep time and big rewards in flavor. Try these Crispy Smashed Potatoes next, or check out one of these:
If you try this Baked Potato Wedges recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
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📖 Recipe
Baked Potato Wedges
Crispy, salty Baked Potato Wedges are the perfect side dish. Just roast russet potatoes with olive oil, salt, and pepper, and serve!
Ingredients
- 1 large russet potato
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped parsley, to garnish (optional)
Instructions
- Rinse potato and pat dry, rubbing off any dirt.
- Cut potato in half lengthwise, then cut each half into spears.
- Line a baking sheet with nonstick foil or parchment paper.
- Add potato wedges to sheet pan and toss with olive oil and salt and pepper (to taste).
- Arrange in a single layer.
- Bake at 425 for 20 minutes, then flip over.
- Bake for another 10-15 minutes until browned on both sides and tender.
- Garnish with chopped parsley, if desired.
Notes
Storage Tips
You can store your potato spears in an airtight container in the refrigerator for up to 5 days. To reheat, we recommend placing them on a baking sheet in a 425-degree oven for a few minutes until they are crispy again. You can also reheat in an air fryer. Reheating in the microwave isn’t recommended as the spears will lose their crunch.
Expert Tips
This is a great base recipe for baking potato wedges in the oven. Once you have the technique down, you can add all kinds of flavors. Try tossing with onion powder or garlic powder. You could also toss with smoked paprika or chili powder. Everything But the Bagel seasoning is delicious as well, especially if you serve a big plate of these with a runny egg on top. You can also toss the potato spears with parmesan cheese, or herbs like fresh thyme or rosemary.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 179mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 4g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made these homemade potato wedges, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
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