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.
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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- 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
- 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.
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.
Amount Per Serving: Calories: 244Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 689mgCarbohydrates: 42gFiber: 5gSugar: 2gProtein: 5g