Here are my secrets for perfectly crispy and delicious roasted potato wedges!
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
- I like waxy potatoes such as Yukon Gold or Red Bliss but 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 and when you place them in the oven, 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!
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Cajun seasoning (preferably salt-free)
1 teaspoons seasoned salt
1 teaspoons coarse ground black pepper
1/2 teaspoon cayenne pepper
3 pounds medium waxy potatoes such as Yukon Gold or Red Bliss
1/4 cup olive oil
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.