Perfect Roasted Potato Wedges
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Crispy, golden, and perfectly seasoned, these Roasted Potato Wedges pair with almost anything! With a crisp exterior and fluffy, tender center, they’re an easy potato side you’ll want in your regular rotation. They’re perfect alongside Baked BBQ Chicken Thighs or my Bloody Mary Steak!
“…Best potatoes I’ve ever made! The seasoning was perfect….tender potatoes on the inside, crispy on the outside….perfection!” — Jen
QUICK TAKE: Roasted Potato Wedges
- What It Is: Crispy, golden oven-baked potato wedges with fluffy centers and a bold, Cajun-inspired seasoning.
- Ingredient Highlights: Yukon Gold potatoes, Cajun seasoning.
- Time to Make: 10 minutes prep, 1 hour soaking, 45-50 minutes in the oven
- Chef’s Top Tip: Don’t crowd the potatoes; they need room to brown, otherwise they steam.
- Why Make THIS Version? A simple roasting technique gives you crispy edges and fluffy centers, while a bold Cajun-inspired seasoning blend makes these oven-baked potato wedges anything but ordinary.
Table of Contents
Why This Recipe is a Keeper!
Perfect Roasted Potato Wedges are an easy side dish everyone loves! We often roast potato wedges when we grill burgers, brats, or chicken, and I’ve made this recipe for personal chef clients many times because they’re great on the side with almost anything.
Perhaps it’s the “fish and chips” connection, but my Pesto Tilapia, Pecan-Crusted Catfish, and these roasted potato wedges were especially popular with my clients. For another easy fish dinner, pair the potato wedges with my Pistachio-Crusted Fish and Lemon Dill Aioli—the aioli is delicious with the potatoes, too.
This version is seasoned with a spicy mix of Cajun seasoning, cayenne pepper, onion powder, garlic powder, salt, and black pepper — a blend similar to my Blackening Seasoning. Once you learn this simple potato-roasting technique, the sky is the limit! Season the potato wedges any way you like!
This recipe for oven-roasted potato wedges is:
- Big flavor from simple ingredients. A bold blend of seasonings turns basic potatoes into a crave-worthy side.
- No frying required. They bake up beautifully crisp.
- Easy and economical. Potatoes are inexpensive, readily available, and always a crowd-pleaser.
- Reliable results. You’ll get golden, crispy wedges every time.
- Freezer-friendly!
Crispy, flavorful, and endlessly versatile, these oven-baked potato wedges are a side dish you’ll turn to again and again. Change up the seasonings to suit your meal, and make them your own!
How to Make This Recipe for Roasted Potato Wedges:
Recipe Ingredients:
Here’s everything you’ll need for roasted potato wedges. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Yukon Gold Potatoes: I like medium-sized Yukon Golds for oven-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 you don’t peel them, scrub them well. For another delicious recipe using Yukon Golds, try my Greek Roasted Potatoes, which become tender and creamy as they roast in a lemon-infused broth.
- Seasoned Salt: Seasoned salt blends salt, sugar, and various spices. Simply Organic makes a good, mostly additive-free blend.
- 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.
- Onion Powder and Garlic Powder: I use onion and/or garlic powder only in a few recipes, but they work especially well for roasted potato wedges and spice rubs. Don’t confuse these with onion salt or garlic salt; they are different.
- Cayenne Pepper: If you don’t like spicy food, leave it out or use less.
STEP-BY-STEP INSTRUCTIONS:
- Gather and prep all the ingredients for the roast potato wedges.
- 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.
- 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).
- IF TIME ALLOWS, place them in a bowl submerged in water for 30 minutes to 1 hour. This helps remove excess surface starch, making them crispier. Drain and thoroughly pat dry with paper towels or a clean kitchen towel.
- Place the potato wedges in a bowl and drizzle with oil.
- Sprinkle with seasoning blend and toss well to coat. Set aside 1 tablespoon of the seasoning to sprinkle over the potatoes after placing them on the baking sheet, to cover any spots that don’t have seasoning.
- Spread out on the prepared baking sheet, making sure each potato wedge has a cut side touching the parchment paper.
- Roast for 20 to 25 minutes. Flip each potato so the other cut side is touching the non-stick aluminum foil or parchment. Roast an additional 18 to 20 minutes or as needed. Ovens vary, so you may need to adjust the roasting time.
- Sprinkle with coarse sea salt if using.
Chef Tips and Tricks:
- Cutting Yukon Gold potatoes into wedges rather than cubes leaves you with only three sides to worry about. Cutting the potatoes into cubes or chunks makes it hard to brown all sides and get them crisp without constant turning.
- Most Yukon Golds aren’t perfectly oval, but slightly compressed. I place them on the cutting board so they sit taller, cut them in half, then cut each half into four pieces. If you cut them in half while they sit flatter on the cutting board, your potato wedges will be thinner. They’ll cook faster, so watch the roasting time carefully.
- If you cut the potatoes ahead of time, cover with water to prevent browning, then refrigerate until ready to roast. Pat dry before roasting.
- Oiling the potatoes in a bowl, rather than placing them on a prepared baking sheet and drizzling them with oil, helps you control the amount. Gravity is your friend here–excess oil will fall to the bottom of the bowl. Too much oil will make the potatoes soggy.
- Don’t crowd the potatoes! They need room to brown; otherwise, they steam.
- Maximize contact with the pan. Place the wedges cut-side down so more of the potato touches the hot baking sheet. That direct contact encourages better browning and crispier edges.
Roasted Potato Wedge Recipe FAQs:
Yes, absolutely! Here’s how:
–Roast potatoes as directed.
–Let cool to room temperature. (This should take 30 to 45 minutes, which is still safe.)
–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 freeze for 2 to 3 months. Then remove as many as you like at a time to reheat!
Place the frozen potatoes on a baking sheet. Reheat in the oven at 350 degrees for 15 to 20 minutes or until heated through.
Let the roasted potato wedges cool, then store in an airtight container or zipper-top bag in the fridge for up to 5 days.
Favorites From My Kitchen:
- Try these roast potato wedges with my Chicken Sloppy Joes for a casual, fun dinner or my Blackened Steak Bites for a steakhouse-inspired meal.
- Keep the Cajun theme going by serving the potatoes with my Cajun Pork Tenderloin for a hearty New Orleans-inspired dinner with plenty of spice.
- Want to change up the flavors and prefer sweet potatoes? My Mexican Sweet Potato Wedges put a Southwestern spin on this easy side dish with a zesty blend of spices!
MORE POTATO PERFECTION!
If you tried my Roasted Potato Wedges recipe, please leave a 🌟 star rating and let me know how it turned out in the comments!
Perfect Roasted Potato Wedges
Video
Equipment
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, or to tolerance
- 3 pounds medium Yukon gold potatoes
- 1/4 cup olive oil, or canola oil
- Coarse sea salt, optional
Instructions
- Preheat the oven to 425 degrees. Place the rack just below the middle of your oven. Line two 15 x 10-inch rimmed baking sheet with parchment paper. 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). (If time allows, place in a bowl and cover with cold tap water. Let stand for 30 minutes to 1 hour in the water.) Blot dry after removing from the water.
- Place the potato wedges in a bowl and drizzle with oil. Sprinkle with seasoning blend and toss well to coat. Leave 1 tablespoon or so of the seasoning behind to sprinkle over potatoes after placing on the baking sheet to cover any spots that don't have the seasoning.
- Spread out on the prepared baking sheet, making sure each potato wedge has a cut side touching the parchment paper.
- Roast for 20-25 minutes. Flip each potato so the other cut side is touching the non-stick aluminum foil or parchment. Roast an additional 18-20 minutes or as needed. Sprinkle with coarse sea salt if using.
Notes
- I use medium-sized Yukon Gold because of their buttery flavor. Russets, Kennebecs, and red potatoes will work.
- Cut wedges, not cubes. Wedges have only three sides to brown, making it easier to get them evenly golden and crisp without constant turning.
- Pay attention to how you cut them. Set slightly flattened Yukon Golds on their taller side, halve, then cut each half into four wedges. Thinner wedges will cook faster, so adjust the roasting time accordingly.
- Prepping ahead? Cover cut potatoes with cold water and refrigerate. Drain and pat them very dry before roasting.
- Oil them in a bowl. Tossing the potatoes with oil gives you better control; excess oil stays behind in the bowl rather than making the wedges soggy.
- Give them room. Arrange the wedges in a single layer without crowding so they roast and brown rather than steam.
- Maximize pan contact. Place the wedges cut-side down against the baking sheet for better browning and crispier edges.
- Roast potatoes as directed. Let cool to room temperature.
- Place the sheet pan with the potatoes in the freezer and freeze.
- When frozen, transfer the potatoes to a freezer container or large freezer zipper-top bag.
- Heat in the oven at 350 degrees directly from frozen.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Please tell me what seasoned salt you used. Thank you…
Hi, Kelly, Thanks so much for the question! I use Simply Organic “All-Seasons” Salt. It’s mostly additive-free. You can use Lawry’s, but they don’t list all the ingredients the way Simply Organic does (if that’s important to you). Thanks again, and I hope you enjoy!
How much is one serving? We have to watch our fat and sodium, so we need to know how much is in one serving. Thank you.
Hi, Margaret, Thanks so much for your question. One serving would be approximately 6 ounces of raw potatoes. The recipe calls for 3 pounds of potatoes (48 ounces), so divided among 8 servings, it’s 6 ounces of raw potatoes per serving. As for sodium, it depends on the products you use. Try to find salt-free Cajun seasoning so you can then season with the seasoned salt, unless you’re avoiding all salt. I would just increase the other seasonings in that case. Thanks again; hope this helps, and hope you enjoy!
Hi Carol,
Soaking time for potatoes…is it one hour or 30 minutes? Both are mentioned. Thanks, Deb
Hi, Deb, Thanks so very much for catching that! You can do 30 minutes to 1 hour if time allows. At least 30 minutes, but if you to 45 or more, it’s fine. The longer they soak, the crispier they’ll be–even overnight. Thanks again and hope you enjoy!
Would it be advisable to add salt the to soaking water?
Hi, Linda, Thanks so much for your question. Yes, you can certainly do that. I would be cautious adding additional salt so they don’t get too salty. Thanks again and hope you enjoy!
Made these with bbq beef brisket on Sunday. My grandson says they are the best potatoes I’ve ever made! The seasoning was perfect….tender potatoes on the inside, crispy on the outside….perfection! Instructions so easy to follow and so specific. I’m a happy cook to have found your site.
Hi, Jen, Thanks so very much and I’m a happy food blogger because you found it! I appreciate hearing that and am so happy you and your family enjoyed. Thanks again and you really made my day!
I wonder the best way to prep quite a few, freeze and serve in 18 quart roaster, for our daughters wedding so I’m interested in anything I can prep ahead of time! I would be adding them frozen as suggested but gosh how much cooking time before serving time? Love the idea of trying this!
Hi, Judi, Thanks so much for your question. I’ve not reheated them in one of those large roasters like Nesco. These can be made ahead and frozen; we freeze roasted potatoes all the time. Freeze on parchment paper-lined baking sheets for an hour or so then place in containers or in 1-gallon zipper-top freezer bags. Can you reheat them in the oven and then place in the roaster to just keep warm? That would be my suggestion. Thanks again and let me know how it goes if you try it.
Can I prepare these a few hours ahead of time before roasting or will they brown?
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!
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!
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!
Perfect. Just the recipe I was looking for. All I changed was using duck fat instead of olive oil. Thanks!
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.