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!
Hello, September!
I hope you had a wonderful summer and are enjoying the transition into fall. So, if we’re going to rank months, September is one of my favorite months–right up there with October.
This “ode to fall” is because I live in the South and although the color is not all that spectacular, the weather is!
Yeah, you’re probably already hating on me. Please feel better if I tell you summer in the South s-t-i-n-k-s. It absolutely stinks. You only go outside if you’re a glutton for punishment.
However, in August we made TWO trips to Wisconsin and had a wonderful reprieve from all the heat! Oh yeah, it’s been busy around these parts.
A few weeks ago we flew up there to attend my husband’s class reunion.
I. Froze. My. Behind.
Not because it was so cold in Wisconsin, but because most places had the air conditioning cranked to the max because–horror of horrors–it got to 80 degrees! Never ever going to Wisconsin again in the summer without a jacket and long pants!
Then, last weekend, we drove up and with my siblings, 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 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 non-stick aluminum foil allows the potatoes to brown without sticking and burning because of the starch.
- 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 a 15 x 10-inch rimmed baking sheet, I use approximately 1/4 cup.
- I like to roast potatoes at 375 degrees so the spice blend does not burn.
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!
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
Helpful tools and equipment to make Perfect Roasted Potato Wedges (Affiliate Links):
Perfect Roasted Potato Wedges
Perfect Roasted Potato Wedges are an easy side dish that will impress everyone!
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)
- 1/2 teaspoon cayenne pepper
- 3 pounds medium waxy potatoes such as Yukon Gold or Red Bliss
- 1/4 cup olive oil
Instructions
- Preheat oven to 375 degrees. Line a 15 x 10-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 (6-8 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 25-30 minutes. Flip each potato so the other cut side is touching the non-stick aluminum foil. Roast an additional 25-30 minutes.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 244 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 689mg Carbohydrates 42g Fiber 5g Sugar 2g Protein 5g
John says
August 5, 2019 at 10:52 amPerfect. Just the recipe I was looking for. All I changed was using duck fat instead of olive oil. Thanks!
Carol says
August 5, 2019 at 5:36 pmThanks 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
July 28, 2019 at 10:43 pmDelicious 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
July 29, 2019 at 6:51 amThank you, Jenna! So glad you enjoyed! I’m also eager for cooler weather! Thanks again!
Dan Zeno says
July 18, 2019 at 2:52 amThese 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
July 18, 2019 at 6:27 amThanks 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
July 14, 2019 at 1:03 pmDeez nuts
Carol says
July 14, 2019 at 4:46 pmThanks so much, Jennifer! I’m taking that and the five-star rating you gave the recipe to mean you enjoyed them! 🙂
Rosemary Fontana says
June 24, 2019 at 12:13 pmUpdate: 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
June 24, 2019 at 7:02 pmHi, Rosemary! Great to hear! Thanks so much and so glad you all enjoyed! Please stay in touch!
Rosemary T Fontana says
June 23, 2019 at 12:50 pmTrying these today for my grandson’s graduation dinner! I know he’ll love them.
Carol says
June 23, 2019 at 9:57 pmThanks, Rosemary! Hope everyone enjoys!
John Browne says
April 14, 2019 at 9:12 pmTried this recipe with my stupid boss. Her kids are idiots. Great wedges.
Carol says
April 15, 2019 at 7:22 amHi, 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
March 30, 2019 at 2:27 pmI 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
March 30, 2019 at 2:45 pmHi, 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
March 2, 2019 at 1:53 pmPutting 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
March 2, 2019 at 1:56 pmThanks so much, Dominique! Hope you enjoy! Let me know how they work out.
Patricia Burns says
May 20, 2018 at 8:46 pmHow long to reheat @ 375 from frozen?
Carol says
May 21, 2018 at 6:35 amHi, 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
April 22, 2018 at 11:12 amThank 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
April 22, 2018 at 4:22 pmHi, Melissa, Thanks so much and so happy you and your boyfriend enjoyed! Yes, please do stay in touch here! Thanks again!
Rosie says
September 5, 2016 at 11:47 amThese do look like perfect wedges, definitely want to try this recipe!
Carol says
September 5, 2016 at 11:51 amThanks, Rosie! Hope you enjoy!