Roasted Russet Potato Wedges
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Crispy, salty Baked Potato Wedges are one of those side dishes that almost everyone loves. After 18 years of cooking regular meals for my family, I can honestly say I have roasted vegetables in the oven hundreds of times. And though this is a simple recipe, I’m giving you my secrets so you avoid the dreaded flabby potato wedges.
Once you’ve got my roasting technique down, you’ll want to try other vegetables like Roasted Red Onions or Roasted Mini Peppers. Those are delicious paired with these potatoes.
Jump to:
- Why You'll Love these Baked Potato Wedges
- Roasted Potato Wedges Ingredients
- How to Make Potato Wedges in the Oven
- Roasted Potato Wedges Recipe Variations
- Baked Potato Wedges Recipe Tips
- What to Serve with Roasted Potato Wedges
- Russet Potato Wedges FAQs
- More like this Roasted Potato Wedges Recipe:
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- More About Molly
Why You'll Love these Baked Potato Wedges
- 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
Roasted Potato Wedges 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!
How to Make Potato Wedges in the Oven
- 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.
3. Bake at 425 for 20 minutes, then flip over.
4. Bake for another 10-15 minutes until browned on both sides and tender. Garnish with chopped parsley and/or lemon wedges, if desired.
Roasted Potato Wedges Recipe Variations
- 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!
Baked Potato Wedges Recipe Tips
- 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!
What to Serve with Roasted Potato Wedges
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.
Russet Potato Wedges FAQs
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.Â
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.Â
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.Â
The best potato wedges are thick enough to have a creamy potato filling, but thin enough for the middle to cook through entirely when both sides are perfectly browned. So, cut your potato in half first, lengthwise. Then, place your potato flat side down on the cutting board. Angle your knife and cut the potato into wedges about ¾-inch thick. You’ll probably get about 4 wedges per potato half. Cut each wedge in half again to make them easier to hold when dipping. I recommend using a sturdy, sharp knife with a 6-inch or 8-inch blade.
More like this Roasted Potato Wedges Recipe:
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:
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Baked Potato Wedges
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
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:Â
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
Instagram Users: Now that you've made these homemade potato wedges, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
