Description
These Easy Baked Potato Wedges are always a hit. They’re coated in the best seasoning and baked on a sheet pan in the oven until they’re crispy and golden brown. Baked potato wedges are a delicious snack or side dish that you’ll want to make again and again.
Ingredients
Units
Scale
- 2 pounds Russet, yellow, or red potatoes (about 4 medium), skin on and scrubbed clean
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (or flaky sea salt)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Place the oven rack on the lower third of your oven. Line a large baking sheet with parchment paper for easy clean up and spray with cooking spray or brush with olive oil.
- Cut each potato into 8 even wedges. Pat the clean potatoes dry, then cut each potato in half lengthwise. Cut each half into 4 even wedges (or more if they’re large potatoes).
- If needed, use a paper towel or kitchen towel to blot any moisture from the potato wedges. Put the potato wedges in a large bowl. Add the 2 tablespoons of olive oil, garlic powder, onion powder, and paprika to the bowl. Toss to evenly coat the potato wedges.
- Bake the potato wedges. Spread the wedges on the baking sheet, making sure they don’t overlap. Bake for 20 to 25 minutes, or until the bottoms are golden and crispy.
- Remove the baking sheet from the oven and carefully use a fork or spatula to turn the potato wedges over and continue baking for another 15 to 20 minutes, until the wedges are crispy and golden brown.
- Make the seasoning. Mix the oregano, salt, and black pepper in a small bowl. Set aside. When the potato wedges have finished baking, place them in a large bowl and toss with the oregano mixture. Serve and enjoy with your favorite dipping sauce!
Notes
- Russet potatoes crisp up significantly more than yellow or red potatoes because they have a high starch and low moisture content. This makes them ideal for making French fries or potato wedges.
- Yellow potatoes are less starchy and have a more buttery and creamier interior. They are less crispy, but still delicious.
- Red potates are tender and creamy on the inside. They have a thin skin that crisps up nicely in the oven.
- Clean and scrub the potatoes. It’s important to wash your potatoes before baking them to remove any dirt and bacteria from the skin.
- Salting potato wedges after cooking. The key to getting crispy potato wedges is to salt them immediately after they come out of the oven. This prevents the salt from drawing out moisture, which results in crisper potato wedges.
- Nutritional information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 237g
- Calories: 244
- Sugar: 1.5g
- Sodium: 594mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 42.1g
- Fiber: 3.4g
- Protein: 5g
- Cholesterol: 0mg