Delicious and easy, these Easy Potato Wedges might just save your sanity.
My kids weren’t picky eaters, thank you, Lord, but one of my best friends has a granddaughter who passionately believes in only two food groups: hot dogs and french fries. My poor friend has resorted to bribery (No judgment, dear readers. We’ve all been there. And if you haven’t, you’re probably not telling the full truth). She has tried to swap our sweet potato fries or slip in a green bean between bites, but her granddaughter is surprisingly aware of any conniving. My friend was at her wit’s end until her granddaughter came to my house for a visit, and she started shoveling these Potato Wedges like a pirate looking for buried treasure. After my friend managed to mask her surprise and shut her gaping mouth, she quickly asked me for the recipe. I’m not saying this recipe is an actual lifesaver, but I do think it played a role in helping at least one grandma regain her sanity.
While the granddaughter isn’t ready for a spread, I like to serve these Potato Wedges with Sloppy Joes, Chicken Sliders, and, of course, Hot Dogs. Oh, and stay tuned for an award-winning children’s book with Potato Wedges as the superhero.
Serving Suggestions
No matter how you serve these wedges, give them a fun dip to amp up the flavor. I like a good garlic aioli, but you can also use some spicy ketchup or salsa. Get creative with your toppings: you could easily make these loaded potato wedges with some cheese, bacon, and ranch dressing.
Ingredients
- 6 large potatoes (scrubbed)
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp dried thyme
- 2 cloves garlic (crushed)
- ¼ cup olive oil
- 1 sprig rosemary
- ¼ cup parmesan cheese (shaved)
- Salt and pepper
Instructions
Prep time: 15 minutes
Cooking time: 35 minutes
Yields: 6 servings
- Preheat the oven to 400°F.
- In a large bowl, mix the onion powder, paprika, thyme, crushed garlic, rosemary, parmesan cheese, and salt and pepper together.
- Cut the potatoes into wedges by slicing them in half lengthways and then into thirds lengthways too.
- Toss the sliced potatoes into the oil and spices to coat all over.
- Arrange the wedges into the baking dish skin side down and pop into the oven to bake for 30-35 minutes.
Tips & Tricks for the Perfect Potato Wedge
- Opt for starchy potatoes like Russets or Idahos. They bake up crisp on the outside while staying fluffy inside.
- Cut your potatoes in uniform sizes. Remember, the smaller the cut, the faster they cook.
- Preheat your oven to ensure a crispy exterior and a fully cooked interior. Don’t be tempted to skip this step!
- Don’t overcrowd the baking dish.
FAQs
Of course. While fresh herbs tend to be more flavorful, you can use about 1 tsp of dried rosemary as a substitute.
When the wedges are a beautiful golden brown and crispy on the outside, they’re good to go. To make sure, see if a fork or knife will slide through the inside easily. If so, they’re ready!
This is completely optional, but soaking them in cold water for at least 20 minutes (and even up to overnight) removes the excess starch and can make the wedges crispier.
Variations
- Spicy Cajun Potato Wedges: add a mix of Cajun spices.
- Cheesy Cheddar Wedges: top the wedges with cheddar cheese in the last few minutes of baking.
- Garlic and Herb Potato Wedges: toss the potatoes in a mix of garlic and herbs like basil, oregano, and rosemary.
- Sweet and Spicy Wedges: Use sweet potatoes and add smoked paprika and a bit of brown sugar.
- Sour Cream and Onion Potato Wedges: Add onion soup mix to your oil and serve with a dollop of sour cream.
Make Ahead and How to Store
You don’t have to wait until the last minute to prep these wedges. You can chop them up and add the seasoning, then store them in the fridge for a day or so before you’re ready to bake. For leftovers, store them in an airtight container in the refrigerator for three to four days into the fridge. To reheat, turn your oven to 350°F and bake them for about 10 minutes or so or until they’re toasty again.
Potato Wedges
Ingredients
- 6 large potatoes scrubbed
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp dried thyme
- 2 cloves garlic crushed
- ¼ cup olive oil
- 1 sprig rosemary
- ¼ cup parmesan cheese shaved
- Salt and pepper
Instructions
- Preheat the oven to 400f.
- In a large bowl mix the onion powder, paprika, thyme, crushed garlic, rosemary, Parmesan, and salt and pepper together.
- Cut the potatoes into wedges by slicing them in half lengthways and then into thirds lengthways too.
- Toss the sliced potatoes into the oil and spices to coat all over.
- Arrange the wedges into the baking dish skin side down and pop into the oven to bake for 30 – 35 minutes.
