Who needs takeout fries when you can make these perfectly crispy Potato Wedges at home?
Is there anything more universally beloved than a crispy, golden potato wedge? I’m not sure there is. My kids weren’t particularly picky eaters (thank goodness), but one of my best friends has a granddaughter who subscribes to only two food groups: hot dogs and plain pasta. My poor friend has tried everything—sneaking butternut squash into mac and cheese, blending raw zucchini into smoothies, bribery—but nothing worked. That is, until the little hot dog fanatic came over to my house. Within minutes, she was happily shoveling these potato wedges into her mouth like a pirate digging for buried treasure.
After my friend picked her jaw up off the floor, she immediately asked me for the recipe. I can’t promise this will solve all of life’s dinnertime battles, but it definitely helped one exasperated grandma reclaim her sanity. And honestly, there’s something pretty amazing about how a simple potato, sliced into thick wedges and baked to perfection, can win over even the toughest little critic.
Part of their charm is in the simplicity: no deep fryer required, just a hot oven and a few pantry staples. Russet or Idaho potatoes are ideal because their starchy centers bake up fluffy while the edges turn delightfully crisp. Bake for about 30 minutes, and voilà—you’ve got a snack or side dish that’s every bit as satisfying as fries but a whole lot easier to pull off at home.
Potato wedges, but make them fancy
Once you’ve mastered the simple basic recipe, it’s easy to transform these potato wedges into something extra special with just a few quick tweaks. Craving bold heat? Toss your potatoes with a mix of Cajun spices before baking. If melty cheese is your love language, just sprinkle shredded cheddar over the top during the last few minutes of baking for a gooey, irresistible finish.
For sweet and spicy wedges, use sweet potatoes and season with a combination of smoked paprika and a touch of brown sugar. And if you’re in the mood for a fun twist on a classic chip flavor, try sour cream and onion potato wedges by mixing onion soup seasoning into your oil before baking, then serving them with a cool dollop of sour cream.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, bake them at 350°F for about 10 minutes or so, or until they’re toasty again.
You can also freeze potato wedges after baking them. Let the wedges cool completely, then spread them out in a single layer on a baking sheet and freeze until firm. Once solid, transfer the wedges to an airtight container or freezer-safe bag, squeezing out as much air as possible to help prevent freezer burn. They’ll keep well for up to 3 months. When you’re ready to enjoy them, there’s no need to thaw—just pop them back in the oven straight from the freezer and bake until hot and crispy again.
Serving suggestions
Serve these potato wedges with a fun dip to amp up the flavor. I love a good White Queso Dip or Velveeta Cheese Dip, but you can also serve them with some spicy mayo or ranch dressing.
For main dishes, these potato wedges are the perfect side to go with Sloppy Joe Burgers, Buffalo Chicken Sliders, and, of course, hot dogs with The Best Homemade Hot Dog Chili.
Potato Wedges
Ingredients
- ¼ cup olive oil
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 2 cloves garlic crushed
- 1 sprig rosemary chopped
- ¼ cup Parmesan cheese grated
- Salt and pepper
- 6 large potatoes scrubbed
Instructions
- Preheat the oven to 400°F
- In a large bowl, mix together the olive oil, onion powder, paprika, thyme, crushed garlic, rosemary, Parmesan, salt, and pepper.
- Cut the potatoes into wedges by slicing them in half lengthwise, then cutting the halves lengthwise into thirds.
- Toss the sliced potatoes into the oil and spices to coat all over.
- Arrange the wedges in a baking dish or on a baking sheet, skin-side down, and bake for 30-35 minutes.
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