Oven roasted potato wedges are crispy, creamy, and perfect for eating directly from the pan.
My family loves anything potato and these oven roasted potato wedges are a family favorite. These are crispy on the outside and tender on the inside and so simple to make.
Potatoes are super affordable and these potato wedges pair with so many dishes. From cheeseburgers to steak, this potato side dish recipe will go on meal plan repeat. These are especially good dipped in sriracha aioli.
Why I Love Oven Roasted Potato Wedges
- Budget Friendly - Potatoes are very budget friendly and I love that I don't have to spend a ton of money for a quality side dish.
- Simple Ingredients - Oven roasted potato wedges use simple ingredients that you probably already have. I love that I do not have to buy ingredients that I will only use once.
- Better Than Store Bought - I'm sure we have all had store bought frozen potato wedges, and although those are great in a pinch, these fresh potato wedges are so much better.
- Versatile - This side dish pairs well with so many main dishes. I love these with burgers, steak, sandwiches, and Sloppy Joes.
Tools
- Large Baking Sheet
- Large Mixing Bowl
- Cutting Board and Sharp Knife
- Measuring Spoons
- Parchment Paper (optional)
Ingredients
Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.
- Russet Potatoes - These are perfect for getting the wedges crispy on the outside and fluffy and tender on the inside.
- Olive Oil - Coats the potatoes so that they crisp up in the oven and helps the seasoning stick to the potatoes.
- Garlic Powder, Salt, and Black Pepper - Classic seasonings that enhance almost any dish. These are great because most likely you already have them in your pantry.
- Paprika - The paprika adds a slightly smoky flavor to the potato wedges.
Instructions
Step 1
Preheat oven to 425° F. Line a large baking sheet with parchment paper.
Step 2
Cut each potato in half lengthwise, then cut each half into wedges.
Step 3
Add the potato wedges to a large bowl filled with cold water. Let set 5 minutes, then dump out the water and rinse the potatoes again (this removes extra starch so the potatoes get nice and crispy).
Step 4
Dry the potatoes thoroughly, then add to a clean large mixing bowl. Drizzle the potatoes with the olive oil and stir until the potatoes are coated.
Step 5
Sprinkle the potato wedges with the garlic powder, salt, black pepper, and paprika. Toss well to evenly season the wedges.
Step 6
Spread the potato wedges on the parchment paper line baking sheet and bake for 40-45 minutes or until golden brown and crispy. Flip the potatoes at the 25 minute mark.
Step 7
Serve and enjoy!
Tips For The Best Oven Roasted Potato Wedges
- Soak the cut potatoes in cold water for 30 minutes, then rinse and dry before tossing with the olive oil and seasonings. This will help the potatoes crisp up even more.
- Be sure to completely dry the potatoes before tossing with the olive oil.
- Don't overcrowd the baking sheet, the potato wedges will not get as crispy since there is not enough airflow around them.
Variations
- Add ¼ teaspoon of cayenne pepper for a spicier oven roasted potato wedge.
- Sprinkle with grated parmesan cheese during the last five minutes of baking. Top with freshly chopped parsley when serving.
Storage Tips
- Store in the refrigerator for up to four days in an airtight container.
Reheating Tips
- Reheat in the oven at 400° F for 10-15 minutes or until heated through.
- Reheat in the air fryer at 375° F for about 5 minutes or until heated thoroughly.
- You can reheat in the microwave in one minutes intervals, but the potatoes will be soft and not crispy.
Frequently Asked Questions
Most likely the wedges were not completely dry before tossing with the oil. Another reason could be that the potatoes were too close on the baking sheet.
I like leaving the peel on for the flavor and texture, but the potatoes can be peeled if desired.
Oven Roasted Potato Wedges
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Oven roasted potato wedges are crispy, tender, and made with simple pantry ingredients. Perfect as a side dish, appetizer, or afternoon snack, these wedges are so much better than store bought.
Ingredients
- 4 large russet potatoes, scrubbed
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 425° F. Line a large baking sheet with parchment paper.
- Cut each potato in half lengthwise, then cut each half into wedges.
- Add the potato wedges to a large bowl filled with cold water. Let set 5 minutes, then dump out the water and rinse the potatoes again (this removes extra starch so the potatoes get nice and crispy).
- Dry the potatoes thoroughly, then add to a clean large mixing bowl. Drizzle the potatoes with the olive oil and stir until the potatoes are coated.
- Sprinkle the potato wedges with the garlic powder, salt, black pepper, and paprika. Toss well to evenly season the wedges.
- Spread the potato wedges on the parchment paper line baking sheet and bake for 40-45 minutes or until golden brown and crispy. Flip the potatoes at the 25 minute mark.
- Serve and enjoy!
Notes
- Soak the cut potatoes in cold water for 30 minutes, then rinse and dry before tossing with the olive oil and seasonings. This will help the potatoes crisp up even more.
- Be sure to completely dry the potatoes before tossing with the olive oil.
- Don't overcrowd the baking sheet, the potato wedges will not get as crispy since there is not enough airflow around them.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
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