Perfect Roasted Potato Wedges

Roasted potato wedges are a side dish that goes with almost anything! Here’s how to make perfectly crispy, seasoned, and delicious roasted potato wedges every time! They’re perfect on the side with BBQ Chicken Thighs!

“…Best potatoes I’ve ever made! The seasoning was perfect….tender potatoes on the inside, crispy on the outside….perfection!”

Why This Recipe is a Keeper!

Perfect Roasted Potato Wedges are an easy side dish everyone loves! They’re great on the side with burgers and other sandwiches, steaks, meatloaf, roast chicken, fish, and eggs. When my husband and I make a green salad for dinner, we often serve roasted potato wedges as a side dish.

I do roasted potatoes A LOT for clients seasoned in numerous ways. These are seasoned with a spicy combination of Cajun seasoning, cayenne pepper, onion powder, garlic powder, salt, and black pepper. Once you get this simple technique down, the sky is the limit!  Season the potato wedges any way you like!

This roasted potato wedge recipe:

• Is super easy to make.
• Can be reheated.
• Can be frozen!

Let’s make ’em!

How to Make Roasted Potato Wedges:

Recipe Ingredients:

Here’s everything you’ll need to make this roasted wedge potato recipe, along with instructions for prep. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Yukon Gold Potatoes: I like to use medium-sized Yukon Gold for baked potato wedges because of their buttery flavor. However, Russets, Kennebecs, and red potatoes will work. Yukon Gold potatoes have very thin skins, so you don’t need to peel them. If using Russets, peeling is optional. If not peeling, be sure to scrub them well.
• Seasoned Salt: Seasoned salt is a blend of salt, sugar, various spices, onion, garlic, cornstarch and an additive to make it “free-flowing.” If you object to any of these ingredients, you can make your own seasoned salt with this recipe from Allrecipes.
• Cajun Seasoning: Cajun seasoning typically includes white, black, and cayenne peppers, along with paprika, onion, celery, and garlic. Creole seasoning is different, milder, and more of an herbal medley consisting of oregano, bay leaf, basil, thyme, rosemary, parsley, and paprika. Creole seasoning will also work in this potato wedge recipe but will give a different result because of the herbs.
• Onion Powder and Garlic Powder: I use onion and/or garlic powder a few times, especially in roasted potato wedges and spice rubs. Do not confuse these with onion salt or garlic salt, which are different. Using onion salt and garlic salt can make your roast potato wedges very salty.
• Cayenne Pepper: If you don’t like spicy food, leave it out or cut back on it.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat your oven to 425 degrees. Position the rack just below the middle of your oven.
• Line two 15 x 10-inch rimmed baking sheets with parchment paper (or nonstick aluminum foil). Set aside.
• CUT INTO WEDGES: Cut each potato into 8 even wedges lengthwise for perfect baked potato wedges. Cutting into wedges gives you only three sides to worry about.  Cutting the potatoes into cubes or chunks makes it difficult to get all the sides browned and crisp. Most Yukon Golds tend not to be perfectly oval but slightly compressed. I place them on the cutting board so they sit taller rather than flatter, cut them in half, and then cut the halves into four more pieces. If you cut them in half with them sitting flatter on the cutting board, your potato wedges will be thinner. They’ll cook faster if you do that, so watch the roasting time carefully.

• IF TIME ALLOWS, place them in a bowl submerged in water for approximately 30 minutes. This helps remove excess surface starch which helps them get crispier.
• Drain and thoroughly pat dry with paper towels or a clean kitchen towel.

• Toss the potatoes with olive or canola oil. Do not use too much oil, as they will be soggy rather than crispy. They should just be coated.

• Then, add all but a tablespoon or so of the seasoning blend and toss again. Save that seasoning to sprinkle over the potatoes to cover any bare spots once you have them on the lined baking sheets.

• Place the seasoned potatoes on the prepared baking sheets.
• Don’t crowd the potatoes. Crowding causes the potatoes to steam rather than roast. Make sure one of the cut sides is touching the foil.
• Sprinkle the potatoes with the remaining seasoning blend to cover any bare spots.

• Then, roast away!
• Flip the potatoes after 20 to 25 minutes and roast for another 18 to 20 minutes or as needed.
• Every oven is different, so you may need to adjust the roasting time.
• That’s it! Crispy, golden, seasoned baked potato wedges!
• Sprinkle the Perfect Roasted Potato Wedges with coarse sea salt if desired, and serve with ketchup, sour cream, or aioli!

Chef Tips and Tricks:

• Oiling the potatoes in a bowl rather than placing them on a prepared baking sheet and drizzling them with oil will help you control the amount. Gravity is your friend here–excess oil will fall to the bottom of the bowl. Too much oil will cause the potatoes to be soggy.
• If cutting the potatoes ahead of time, cover with water to prevent browning then place in the refrigerator until ready to roast. Pat dry before roasting.

Frequently Asked Questions:

Serve with:

• Buttery Blackened Steak Bites with Gorgonzola
• Beef Tenderloin Fillets with Spinach Cambozola Stuffed Portobello Mushrooms and Red Wine Sauce
• Chili-Glazed Meatloaf
• Chicken Zucchini Feta Burgers with Jalapeño Tzatziki
• Turkey Apple Meatloaf with Balsamic Ketchup Glaze
• Baked Tilapia with Spinach Pecan Pesto
• Pistachio Crusted Fish with Lemon Dill Aioli
• Baked Catfish Pecan Meuniere with Spicy Sauteed Greens

More potato side dish recipes you’ll love!

• Garlic Herb Muffin Pan Potato Galettes
• Twice-Baked Potatoes with Cheddar and Bacon
• Baby Hasselback Potato Bake with Cheddar and Bacon
• Spinach Parmesan Ranch Twice Baked Potatoes

Grab all my great potato side dish recipes at Potato Side Dish Recipes – From A Chef’s Kitchen or 30 Best Potato Side Dish Recipes.