Roasted potato wedges are a side dish that goes with almost anything! Here’s how to make perfectly crispy, seasoned and delicious Perfect Roasted Potato Wedges every time! 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 perfect with burgers and other sandwiches, steaks, meatloaf, roast chicken, fish, eggs. When my husband and I do a green salad for dinner, we often do a side of roasted potatoes.
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 potatoes 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 Roast Potato Wedges:
Here’s everything you’ll need to make this roasted wedge potato recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Yukon Gold Potatoes: I like to use medium-sized Yukon Gold for roasting 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 has white, black and cayenne pepper along with paprika, onion, celery, and garlic. Creole seasoning is different, is milder and is 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: Roasted potato wedges and spice rubs are one of the few times I use onion and/or garlic powder. 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.
- 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.
- For perfect potato wedges, cut each potato into 8 even wedges lengthwise. Cutting into wedges gives you only three sides to worry about. If you cut the potatoes into cubes or chunks, it’s difficult to get all the sides browned and crisp. Most Yukon Golds tend to not be perfectly oval in shape but slightly compressed. I place them on the cutting board so they sit taller rather than flatter, cut them in half 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 to 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. It’s very important to not use too much oil as they’ll 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 20-25 minutes and roast for another 18-20 minutes or as needed.
- KEEP IN MIND every oven is different; you may need additional roasting time or less.
- That’s it! Crispy, golden, seasoned wedge potatoes!
- 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 then drizzling them with oil will help you control the amount on the potatoes. 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:
Yes, absolutely! Here’s how:
–Roast potatoes as directed.
–Let cool to room temperature. (This should take 30-45 minutes which is still in the safe zone.)
–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 2-3 months. You’ll then be able to remove as many as you like at a time!
Place the frozen potatoes on a baking sheet. Reheat in the oven at 350 degrees for 15-20 minutes or until heated through.
Let the roasted potato wedges cool then place in an airtight container or zipper-top bag and refrigerate for up to 5 days.
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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
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Perfect Roasted Potato Wedges
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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
- 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
- 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 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.