Perfect Roasted Potato Wedges

4.61 from 71 votes
1 hour 10 minutes
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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!”

 
Perfect Roasted Potato Wedges in white enamel tray with ketchup and coarse sea salt.

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!

Perfect Roasted Potato Wedges on parchment paper in white enamel tray with ketchup.

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.

Ingredients for Perfect Roasted Potato Wedges on white marble background.

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.
Yukon Gold potato wedges on wood cutting board with knife.
  • 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.
Yukon Gold potato wedges in water in glass bowl.
  • 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.
Oiled Yukon Gold potato wedges being stirred in glass bowl.
  • 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.
Seasoned Yukon Gold potato wedges in glass bowl being stirred with white spoon.
  • 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.
Two baking sheets lined with parchment paper with potato wedges before being roasted.
  • 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!
Photo of roasted potato wedges.

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.
Perfect Roasted Potato Wedges in white enamel tray with ketchup and coarse sea salt.

Frequently Asked Questions:

Can you freeze roasted potatoes for later use?

Yes, absolutely! Here’s how:
–Roast potatoes as directed.
–Let cool to room temperature. (This should take 30 to 45 minutes, which is still in the safety 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 to 3 months.  You’ll then be able to remove as many as you like at a time!

How do you reheat frozen roasted potatoes?

Place the frozen potatoes on a baking sheet. Reheat in the oven at 350 degrees for 15 to 20 minutes or until heated through.

How do you store leftover roasted potatoes?

Let the roasted potato wedges cool, then place in an airtight container or zipper-top bag and refrigerate for up to 5 days.

Perfect Roasted Potato Wedges with ketchup in white enamel tray.

Serve with:

More potato side dish recipes you’ll love!

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 with ketchup in white enamel tray.

Perfect Roasted Potato Wedges

4.61 from 71 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dishes – Potatoes
Cuisine American
Servings 8
Calories 220 kcal

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 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.

VIDEO

Notes

Roasting time will depend on how thick you cut the wedges and how large the potatoes are.
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 at 350 degrees directly from frozen.

Nutrition

Serving: 1 | Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 303mg | Potassium: 763mg | Fiber: 4g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 2mg

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.

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Recipe Rating




37 Comments

  1. 5 stars
    Delicious recipe! The potatoes were perfectly soft on the inside but so yummy and crisp on the outside. Also I feel you on the fall weather. Here in the northeast, its been in the 90s with really high humidity and I am just done with it and ready for crisp air.

  2. 5 stars
    We prefer our potatoes in wedges. They seem to roast better —we tried your recipe and it turned out perfectly!!

  3. These are GREAT… I’ve been making these the same way for a long time but the addition of the Cayenne and Cajun powder is terrific! Thanks! Also, I soak the wedges in very hot water for 10 mins or so and then dry them with a paper towel. This draws the starch from inside of the potato and makes them more crispy! Hope this helps.

    1. Thanks so very much, Dan! So glad you enjoy them and the tip about soaking in hot water for a little bit is a GREAT tip! Thanks so much for sharing!

  4. Update: made these last night for my grandson’s graduation dinner, and they were delicious! He loved them, the whole family did. Great recipe!

    1. Hi, John, Thanks so much and I did have to laugh at your comment. I wish everyone could appreciate things the way I do, too. Kids are the worst! Thanks again and so glad at least you enjoyed! Please stay in touch.

  5. I do not recommend using a tsp of black pepper. That is way too much. We couldn’t eat them. It was entirely too much pepper. Ended up throwing them out 🙁

    1. Hi, Sam, So sorry to hear these didn’t work for you. Black pepper isn’t for everyone; we happen to love it. If you’re ever unsure of the spicy part of a recipe, I recommend going light. You can always kick it up afterward. Thanks and have a great day!

  6. 5 stars
    Putting these in the oven right now!! I’m excited to see the turn out. The seasoning itself was great! Can’t wait to see the final result.

    1. Hi, Patricia, Thanks so much for your question. It will depend upon the size of the wedge, but 20 to 25 minutes should be good. Just keep an eye on them as all ovens vary. Thanks again and hope you enjoy!

  7. Thank you! Your technique worked beautifully on my red potatoes. I used Essence of Emeril seasoning and my boyfriend ate them without any ketchup. Can’t wait to try more of your recipes.