Perfect Roasted Potato Wedges are an easy side dish that will impress everyone! Here are my personal chef secrets for perfectly crispy and delicious roasted potato wedges!
The inspiration behind this recipe:
Last weekend my siblings and I threw a crazy big party for my father’s 90th birthday. We enjoyed one of the most special times we’ve ever had as a family. My father is truly amazing and I hope to have his energy when I’m 60. My husband and I smoked a crazy amount of pork butt for the party and everyone raved about it!
And of course, the party had me missing my mom big time. My mom and dad are only two weeks apart in age so had she lived, it would have been a dual birthday party. However, I know she was there in spirit!
Time to talk potatoes which is one of my Dad’s favorite subjects.
My dad is crazy about these roasted potato wedges so I absolutely had to make them for his birthday party. I probably roasted 15 pounds of potatoes. (I don’t know the precise weight because Dad has tons of Yukon Gold potatoes in his root cellar from his garden so we used those.) Turns out I should have made another 5 pounds because the guests inhaled them and not-a-one was left!
Secrets to Perfect Roasted Potato Wedges:
- Use waxy potatoes such as Yukon Gold or Red Bliss, however, Russets will work. Be sure to scrub them well.
- Cut into 8 even wedges lengthwise rather than cubing or cutting into chunks. Cutting into wedges gives you only three sides to worry about. If you cut into cubes or chunks, it’s difficult to get all the sides browned and crisp.
- Line a baking sheet with non-stick aluminum foil. The super-slippery surface of the non-stick aluminum foil allows the potatoes to brown without sticking and burning because of the starch. Parchment paper will also work.
- Don’t crowd the potatoes. Make sure one of the cut sides is touching the foil.
- You want to be somewhat generous with the oil but not overdo it. For an 18 x 13-inch rimmed baking sheet, I use approximately ⅓ cup.
- I like to roast potatoes at 425 degrees so the spice blend does not burn. KEEP IN MIND every oven is different; you may need additional roasting time or less.
I do roasted potatoes A LOT for clients seasoned every which way. Once you get this simple technique down, the sky is the limit! Season the potatoes any way you like!
How to freeze roasted potatoes:
- Roast potatoes as directed.
- Let cool to room temperature.
- Place the entire sheet pan directly into the freezer.
- Allow potato wedges to freeze.
- Remove to a freezer container or large freezer zipper-top bag and place it back in the freezer. You’ll then be able to remove as many as you like at a time!
- Heat in the oven at 350 degrees from frozen.
Enjoy!
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
Here are more great potato side dish ideas!
- Skillet Salt-Roasted Baby Potatoes with Sour Cream – Horseradish Sauce
- Patatas Bravas Chilenos (Chile Potatoes)
- Oven Fries with Spicy Pesto Aioli
- Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
- Rosemary Garlic Crushed Potatoes with Lemon – Chive Aioli
- Cheddar and Bacon Twice-Baked Potatoes
- Au Gratin Potatoes For Two
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Perfect Roasted Potato Wedges
Perfect Roasted Potato Wedges are an easy side dish that will impress everyone! Here are my personal chef secrets for perfectly crispy and delicious roasted potato wedges!
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Cajun seasoning (preferably salt-free)
- 1 teaspoon seasoned salt (or to taste)
- 1 teaspoon coarsely ground black pepper (or to taste)
- ½ teaspoon cayenne pepper
- 3 pounds medium waxy potatoes such as Yukon Gold or Red Bliss
- ⅓ cup olive oil
Instructions
- Preheat oven to 425 degrees. Place the rack in the middle of your oven. Line a 13 x 18-inch rimmed baking sheet with non-stick aluminum foil. Set aside.
- Combine garlic powder, onion powder, Cajun seasoning, seasoned salt and black pepper in a small bowl.
- Scrub the potatoes and blot dry. Cut into even-sized wedges (8 per potato).
- Place in a bowl and drizzle with oil. Sprinkle with seasoning blend and toss well to coat.
- Spread out on a baking sheet, making sure each potato wedge has a cut side touching the non-stick aluminum foil.
- Roast for 30-35 minutes. Flip each potato so the other cut side is touching the non-stick aluminum foil or parchment. Roast an additional 30-35 minutes or as needed.
Notes
TO FREEZE: Roast potatoes as directed. Let cool to room temperature. Place sheet pan in the freezer and allow potatoes to freeze. When frozen, remove from sheet pan and place in a freezer container or large freezer zipper-top bag. Heat in the oven directly from frozen.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 689mgCarbohydrates: 42gFiber: 5gSugar: 2gProtein: 5g
Cindy says
Can I prepare these a few hours ahead of time before roasting or will they brown?
Carol says
Hi, Cindy, Thanks so much for your question. You absolutely can cut them into wedges ahead of time. Just make sure you place them in water so they’re fully covered. In fact, placing them in water is even going to add to their getting crispier because some of the starch is going to leech out into the water. Thanks again and hope you enjoy!
Marie Gjerseth says
Made these tonight and they were a hit! We loved them, thanks for sharing the recipe. I only had russets so I cleaned and wedged them, then I soaked in water while I was getting other things ready. This recipe is a keeper!
Carol says
Thanks so very much, Marie! Glad you all enjoyed! This recipe will work fine with Russets, too. Soaking them in water is great if you have the time and want them even crispier. Thanks again!
John says
Perfect. Just the recipe I was looking for. All I changed was using duck fat instead of olive oil. Thanks!
Carol says
Thanks so much, John! I absolutely LOVE that you used duck fat! Duck fat and potatoes are a match made in heaven! Thanks again and hope you’ll keep in touch.
Jenna says
Delicious recipe! The potatoes were perfectly soft on the inside but so yummy and crisp on the outside. Also I feel you on the fall weather. Here in the northeast, its been in the 90s with really high humidity and I am just done with it and ready for crisp air.
Carol says
Thank you, Jenna! So glad you enjoyed! I’m also eager for cooler weather! Thanks again!
Dan Zeno says
These are GREAT… I’ve been making these the same way for a long time but the addition of the Cayenne and Cajun powder is terrific! Thanks! Also, I soak the wedges in very hot water for 10 mins or so and then dry them with a paper towel. This draws the starch from inside of the potato and makes them more crispy! Hope this helps.
Carol says
Thanks so very much, Dan! So glad you enjoy them and the tip about soaking in hot water for a little bit is a GREAT tip! Thanks so much for sharing!
Jennifer Da Baker says
Deez nuts
Carol says
Thanks so much, Jennifer! I’m taking that and the five-star rating you gave the recipe to mean you enjoyed them! 🙂
Rosemary Fontana says
Update: made these last night for my grandson’s graduation dinner, and they were delicious! He loved them, the whole family did. Great recipe!
Carol says
Hi, Rosemary! Great to hear! Thanks so much and so glad you all enjoyed! Please stay in touch!
Rosemary T Fontana says
Trying these today for my grandson’s graduation dinner! I know he’ll love them.
Carol says
Thanks, Rosemary! Hope everyone enjoys!
John Browne says
Tried this recipe with my stupid boss. Her kids are idiots. Great wedges.
Carol says
Hi, John, Thanks so much and I did have to laugh at your comment. I wish everyone could appreciate things the way I do, too. Kids are the worst! Thanks again and so glad at least you enjoyed! Please stay in touch.
Sam says
I do not recommend using a tsp of black pepper. That is way too much. We couldn’t eat them. It was entirely too much pepper. Ended up throwing them out 🙁
Carol says
Hi, Sam, So sorry to hear these didn’t work for you. Black pepper isn’t for everyone; we happen to love it. If you’re ever unsure of the spicy part of a recipe, I recommend going light. You can always kick it up afterward. Thanks and have a great day!
Dominique says
Putting these in the oven right now!! I’m excited to see the turn out. The seasoning itself was great! Can’t wait to see the final result.
Carol says
Thanks so much, Dominique! Hope you enjoy! Let me know how they work out.
Patricia Burns says
How long to reheat @ 375 from frozen?
Carol says
Hi, Patricia, Thanks so much for your question. It will depend upon the size of the wedge, but 20 to 25 minutes should be good. Just keep an eye on them as all ovens vary. Thanks again and hope you enjoy!
Melissa says
Thank you! Your technique worked beautifully on my red potatoes. I used Essence of Emeril seasoning and my boyfriend ate them without any ketchup. Can’t wait to try more of your recipes.
Carol says
Hi, Melissa, Thanks so much and so happy you and your boyfriend enjoyed! Yes, please do stay in touch here! Thanks again!
Rosie says
These do look like perfect wedges, definitely want to try this recipe!
Carol says
Thanks, Rosie! Hope you enjoy!