Throw these oven baked potato wedges in the oven for a delicious side dish to any meal! They are crispy on the outside and soft on the inside with a delicious herby flavor!
Potato Wedges vs. Fries
There are so many different ways to make a potato wedge. Some people like their wedges extra crispy and some people like a classic fried jojos (deep fried potato wedges).
What is the difference between potato wedges and fries? Wedges are potatoes that are cut into thick wedges rather than small thin fries like our Crispy Baked Sweet Potato Fries. Wedges turn out a bit heartier than fries!
These potato wedges are perfect! They are moist on the inside and golden brown on the outside. You just can’t go wrong.
The Key to Perfect Wedges
Potato wedges are pretty forgiving! However, there are a few things to keep in mind to make sure you end up with perfectly crispy wedgies.
- Make sure you cut all the wedges generally the same thickness.
- When you are tossing the potato wedges in oil, be sure you use enough oil and coat the whole wedge.
- Don’t under season! Be sure you use enough seasoning to really give those wedges a ton of flavor!
the easiest way to cut potato wedges
Don’t be afraid of cutting your potato wedges! Make sure you have a large and SHARP knife and you’ll be just fine. Here is how you cut a potato into wedges.
- Cut the potato in half the long way. Be sure that the potato is steady on the cutting board before cutting it.
- Take one of the halves and place the potato on the cutting board flat side down.
- Cut the potato in half again the long way and then cut those halves into halves, leaving you with four potato wedges. Repeat with the other half of the potato.
- You should end up with 8 wedges per large potato.
By the way
If you are looking for a new chef’s knife, this Wushof Classic Chef’s Knife is our favorite!
The Best Seasoning for Potato Wedges
How you season your potato wedges is totally up to you! We went with a classic potato seasoning and tossed these wedges with lawrys seasoning salt, dried rosemary, and dried thyme.
If you are looking for other seasoning ideas, check out some of our DIY seasonings below that would be delicious as seasoning for these potato wedges!
- 3 lbs. russet potatoes
- 2 tablespoons olive oil
- 2.5 tablespoons Lawry’s Seasoning Salt
- 1.5 tablespoons dried thyme
- 1 tablespoon dried rosemary
- First, preheat oven to 400ºF and spray two baking sheets with nonstick cooking spray.
- Next, prep potatoes by first cutting then long-ways (hot-dog style) and then cutting them into 1-inch wedges.
- Transfer wedges into a large bowl. Then, drizzle with olive oil and toss, making sure that all wedges are covered.
- Sprinkle in Lawry’s, thyme, and rosemary, and toss wedges to fully season.
- Transfer wedges onto 2 baking sheets, making sure that no potatoes are overlapping and that they are not touching.
- Roast at 400ºF for 30 minutes, flipping every 10 minutes until crispy. We recommend swapping racks each time you flip so that both bans cook evenly.
Serving Size: 1/8 Calories: 158 Sugar: 1 Fat: 3 Carbohydrates: 30 Fiber: 3 Protein: 3
Author: Lee FunkeCategory: SidesMethod: OvenCuisine: American
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!