Perfect Roasted Potato Wedges
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.
Servings: 8
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.
Video
Notes
Roasting time will depend on how thick you cut the wedges and how large the potatoes are.
SUBSTITUTIONS:
- 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
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