Crispy and golden baked potato wedges that are fluffy on the inside and packed with flavor, this recipe is a delicious family-friendly side to so many meals. Make the best super easy crispy roasted potato wedges with these tips!Jump to Recipe
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Potato wedges are a heartier, thicker cut potato slice. Similar to a french fry but much thicker and very often coated with a flavorful seasoning.
Roasted potato wedges are fluffy pillows on the inside but have a crunch on the outside that is unbeatable. These made a great side dish to most meats and are delicious.
I find potato wedges are just as popular as fries when you serve them, but a great alternative to everyday potatoes.
What Kind Of Potato Can I Use?
I like to use russet potatoes with this recipe. Yukon gold is another great choice as they tend to be a little firmer potato.
Sweet potatoes also work with this recipe, just skip soaking them.
No matter what kind of potato you choose, you’ll need about two pounds of potatoes for this recipe.
If you love these potato wedges, you should try my broccoli cheese twice-baked potato recipe too. Gooey cheese with tender broccoli all stuffed inside a delicious golden potato. This delicious recipe makes a great side dish or appetizer!
How to Cut Potato Wedges
I used to be a little overwhelmed making potato wedges at home until I learned how to cut them evenly. Cutting the potatoes evenly makes a big difference for your potatoes being crispy on all sides.
Rinse your potatoes well before you start cutting them to get any dirt from growing in the ground off of them.
- Start by cutting your potato in half the long way to make two halves
- Cut each potato half now in half so you have four pieces.
- Next cut each of those pieces in half so each potato makes eight even pieces
How Do I Make Oven Baked Potato Wedges?
- Slice and soak your potatoes in hot water for 10 minutes
- Dry well with a paper towel, then coat with oil and seasoning
- Bake at 400 degrees for 15 minutes
- Flip and bake for an additional 15-20 minutes until golden brown and crispy
Why soak your potatoes in water?
Soaking the potatoes in hot water helps to soften the inside of the potatoes. It also can help cut down on how long the potatoes need to bake.
These are large chunks of potato. By presoaking them in hot water, the potatoes then steam on the inside when cooking so they are soft and pillowy on the inside.
How do I make sure my potato wedges are crispy
Getting a golden brown outside on your roasted potatoes can make the all the difference in how your potatoes taste. Here’s what you can do to make sure your wedges are crispy.
- After soaking your potatoes, dry them really well on the outside
- Baking potato wedges straight on the pan makes them the crispiest. But for easier cleanup, use aluminum foil or parchment paper still keeps them crispy
- Coat them evenly with oil to make sure the entire outside of the potato is well coated
- Use an oil with a higher smoke point.- I prefer avocado oil, but you can also use sunflower oil, canola oil, grapeseed oil or corn oil.
Since these potatoes are cooked at a higher temperate, more delicate oils like olive oil, butter or coconut oil begin to break down, burn or smoke while your potatoes are roasting. Extra virgin olive oil can be used, but you’re pushing the upper end of the smoke point of that oil. I prefer the other oil options listed above for this recipe.
Try these Garlic Parmesan Zucchini Fries too! They are delicious as a vegetable side or appetizer!
Can I Start With Leftover Baked Potatoes?
Yes, you can absolutely start this recipe with leftover baked potatoes. Skip soaking the potatoes, just slice them and add the seasonings and oil.
The potatoes will roast up a little faster if they are made from leftover baked potatoes. Start watching them a little more closely after about 20 minutes to keep your potatoes from burning.
When to serve potato wedges
- Serve as a side for dinner
- Try these as an appetizer
- Great for a family game night
- Double the recipe and serve at a party
If your family loves crispy snacks, you should also try my homemade air fryer mozzarella sticks.
Will My Kids Like This Recipe?
This recipe is really family-friendly and delicious. This recipe is a crowd-pleaser at any party, but also simple enough to make for dinner.
If you’re trying to encourage your kids to eat a wider variety of foods, these potatoes can be a great in-between. Potato wedges are similar enough to french fries that most kids like them. Potato wedges are a great way to give a picky kid exposure to a food they likely like, but presented in a different way.
Using the spices included in this recipe can also help your child start learning to love more flavorful food if they don’t already. This recipe is also great for the kids who just loves to dip.
What dipping sauces should I add?
- Ketchup is definitely always popular
- BBQ sauce is our family favorite, we often use BBQ sauce
- Many countries around the world serve these potatoes with sweet chili sauce and sour cream
- Guacamole is also really good, it’s one of my personal favorite dips!
- Mustard makes a delicious dip
- If you like a little heat try them with buffalo sauce or sriracha sauce.
You can also toss a little parmesan cheese or fresh parsley on the potatoes at the end right before serving. Yum!
How Do I Make These Potato Wedges In The Air Fryer?
This recipe does work well in the air fryer, they are delicious and crispy! Here’s how you make these potato wedges in the air fryer.
- Follow the instructions for slicing, soaking and seasoning the potatoes as instructed by the recipe.
- Put the potatoes in a single layer in the air fryer on the air fryer setting at 400 degrees for 15 minutes.
- Give them a good shake and flip, then put them back in the air fryer for another 10-12 minutes BUT check for doneness about every 4-5 minutes after flipping. Then enjoy!
AIR FRYER TIP: Some air fryer machines run at different temperatures even if they say they are at 400 degrees. The first time you make this recipe it’s important to check the potatoes often after you flip them to avoid overcooking them.
The great thing about air fryers is it circulates the hot air so well that it is easy to check them, and pop them back in the machine quickly. This is different than how an oven which will lose 15-25 degrees every time you open it. An oven takes more time to come back to temperature which can make the overall cook time a little longer if you open the oven too often.
What to serve with potato wedges
Potatoes are a great side to many different kinds of proteins, here are a few of our favorites you can try.
- Turkey Burger Sliders– perfect size for the kids
- Marinaded Chicken Kabobs– These can be baked or grilled
- Oven-Baked Pork and Zucchini Meatballs– These make a great meatball sandwich
- Crockpot Pork Loin– this recipe also makes a mean pulled pork sandwich
- Instant Pot Honey Balsamic Pork Tenderloin
- Beef and Veggie burgers– these are super little kid friendly
- Roasted Baby Carrots With Honey Glaze– A quick and easy side dish that is a crowd-pleaser!
Oven Baked Potato Wedges
- Cookie sheet pan
- Large bowl
- Medium sized bowl
- Cutting board
- Shark knife
- Parchment paper or aluminum foil (optional)
- Spray oil (optional)
- 4 Large potatos Russet potatos work well for this recipe. 4 large potatoes is about 2 lbs of potatoes.
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 1/2 teaspoons garlic powder
- 1/4 teaspoon mustard powder optional- but my family likes it added in and notices when it's gone
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tbsp oil
- Preheat oven to 400 degrees
- Cut the potatoes into large wedges. I usually cut my potatoes in half three times, which makes 8 wedges per potato. Try to cut your wedges as evenly as possible so they will cook evenly.
- Put the wedges in a large bowl. Cover the potatoes with hot water and allow to soak for 10 minutes. You can use hot water from the tap or hot water you've warmed up on the stove or in the microwave.
- Strain the potatoes and dry each wedge well. Drying well is a very important step so the pottoes become crispier.
- In a small bowl combine paprika, cumin, onion powder, garlic powder, mustard powder (optional) salt and pepper. Mix well until throghly combined.
- Toss the potatoes in the oil until all the potatoes are coated evenly.
- Drizzle first the oil, then the seasoning over the potatoes. Toss with your hands until the potato wedges are evenly coated.
- Spread the potatoes out evenly on a pan. Try to keep the potatoes from touching on another as much as possible as this will make them crispier.
- Bake for 30-35 minutes, flipping the potatoes once after fifteen minutes until the potato wedges are golden on both sides. Serve with your favorite dipping sauce and enjoy!
- Soaking the potatoes in water steams the potatoes on the inside when they cook. Drying the potatoes well after soaking helps to ensure the potatoes become crispy on the outside.
- I often will coat my pan with a little spray oil also to help keep the potatoes from sticking to the pan.
- You can line your pan with parchment paper or aluminum foil to help make cleanup easier. The potatoes are slightly less crispy if you line the pan.
- Mustard powder and cumin give these potato wedges and extra flavor boost that tastes more like seasoning salt. If you prefer a simpler version, both the cumin and the mustard powder can be omitted
- If you prefer a little more kick, you can also double the paprika and/or use smoked paprika.
Leave any questions you may have in the comments, and don’t forget to give it a star rating as it helps others find the recipe! If you share your delicious crispy potatoes on Instagram, tag me @onmykidsplate