Make golden brown potato wedges that are crispy on the outside and soft and fluffy inside. Super easy to make, this frugal recipe turns out perfect every time!
When we first met, Mr. Crumbs took me to the beach and bought me French fries. More specifically, he bought me boardwalk fries.
Boardwalk fries?! Never heard of ’em.
To this Texas-raised gal, fries were something that came next to BBQ Brisket, Burgers, or chicken-fried steak.
Those crunchy, salty, greasy, fluffy fries were beyond heavenly, and I was hooked. They were delicious!
However, we needed to find a substitute. A thick potato wedge that was fluffy on the inside and crispy on the outside…minus the grease.
So, like our other favorite East Coast food, we’ve had to come up with our own version of boardwalk fries that taste good AND won’t send you into a fried food coma…
Introducing our delicious oven-baked potato wedges recipe!
CRISPY BAKED POTATO WEDGES
Not only are these crispy baked potato wedges perfectly roasted, but they’re quite possibly the best potatoes you’ll ever have that come from the oven. They’re also:
- Easy. The beauty of this recipe is that it is SO not complicated. Cut the potato, lather with olive oil, sprinkle the seasonings, and roast. No pre-soaking or parboiling is necessary to get these to turn out crispy on the outside and a soft perfect texture on the inside.
- Healthy. Simple ingredients are always the best. Potatoes, oil, and seasonings are all you need!
- Frugal. Potatoes are a frugal real food that pairs SO well with almost any type of meal. If you need to get a side dish on the table, this is it!
- Versatile. Season the potato wedges with your favorite seasoning blend to match what you’re making for dinner, from pork chops to chicken wings!
- Satisfying. Perfect for when you have that salty, savory craving but don’t want to feel gross and bloated afterward.
POTATO WEDGES RECIPE INGREDIENTS
You only need 3 ingredients to make this potato wedges recipe.
- Russet Potatoes. You want potatoes with a thinner skin. Russet potatoes are my go-to choice because they’re often the cheapest, but Yukon gold potatoes or red potatoes work too. We’re not picky about spuds around here.
- Olive Oil. To coat the potato wedges and help make them golden brown and crispy without being greasy. Use cooking spray if you’re in a pinch (or need a little less oil)
- Seasonings. Kosher Salt + Black Pepper + Italian Seasoning
That’s it!
If you want to try a different seasoning for wedges, go for it! We’ve made them with Dry Ranch Seasoning, Montreal Steak Seasoning, and even with a bit of onion powder, garlic powder, and Parmesan cheese.
I imagine paprika, chili powder, and Taco Seasoning would add quite a bit of flavor, too!
HOW DO YOU MAKE POTATO WEDGES?
So, how do you make potato wedges? Follow these simple instructions!
Step 1. Scrub the potatoes and thoroughly dry them.
Step 2. Cut the potatoes lengthwise, the skinny way. See the tips below for more on how to cut potato wedges. Each potato should yield 8 wedges.
Step 3. Combine the cut potatoes and olive oil in a large bowl and toss well to ensure all the potatoes are thoroughly covered in oil.
Step 4. Place the potato wedges on a rimmed baking sheet, skin side down, and sprinkle with salt, pepper, and Italian Seasoning.
Step 5. Bake potato wedges in the oven for 25-35 minutes, until the tops and sides begin to brown nicely and the potatoes are fork-tender.
Psst! Want to kick these potato wedges up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for FREE!! (Get your 8 oz bag of salt on this page. – Just pay shipping)
TIPS & TRICKS FOR THE BEST POTATO WEDGES
I’ve had plenty of roasted potatoes before, but these oven baked potato wedges are ALWAYS a winner thanks to two little secrets.
1. Cut the potato the skinny way.
- First trick, if you hold a potato on its side, on a cutting board, it’ll look either fat or skinny. (Try turning it over a few times if you’re unsure which side you’re on.)
- You want to hold it so that it looks skinny, NOT fat, when you slice it lengthwise. This way, you’ll have a wider wedge when you slice it, so it won’t topple over on the pan.
- Each potato should yield 8 wedges. For larger potatoes, you may need to cut additional wedges.
Note: Make sure to use a sharp knife like this one. Potatoes can be dangerous to cut if your knife isn’t at optimal sharpness!
2. Put the skin side down.
- It’s imperative – absolutely imperative – that you put the potato skin side down on the baking sheets in a single layer. Why, do you ask? Well…do you want crispy potato wedges? Or just potato wedges?
- If you don’t, you’ll be scraping sticky, gooey, stuck-on potato off your baking sheet instead of picking up perfectly roasted crispy potato wedges.
- Make sure not to overcrowd the slices on the pan – too close together, and they’ll steam rather than crisp up.
Note: You could use a silicone baking mat like this one or parchment paper to help reduce any stickiness. But still, make sure the potato is skin side down.
RECIPE WEDGES SERVING IDEAS
Not sure what to serve your potato wedges with? Try dips like Homemade Mayo, Garlic Aioli, Ketchup, or BBQ Sauce, and your family will be happy campers regardless of what else is for dinner.
Try these and make it a meal:
- We choose this roasted potato wedge recipe anytime we have grilled sandwiches like these Mediterranean Grilled Cheese Sandwiches.
- Pair with Instant Pot BBQ Chicken Sandwiches.
- Enjoy with Homemade Chicken Nuggets and Homemade Ranch.
- Or go classic as a side to The BEST Burgers!
This side is also featured in this FREE Vegetarian Meal Plan if that’s more your style.
MACRO-FRIENDLY POTATO WEDGES RECIPE
Can you work on your nutrition goals and still enjoy potato wedges? Absolutely!
These baked potato wedges get most of their calories from carbohydrates (potatoes) and fat (olive oil). When building a plate, about ¼ of your plate can contain carbohydrates, and you’ll want to incorporate healthy fats in moderation. Done and done!
To fill the rest of your plate, dedicate about ¼ of the plate to lean protein (think chicken, fish, or tofu) and the remaining ½ of your plate should be non-starchy vegetables and fruits (like sliced bell peppers, broccoli, or berries).
CRISPY WEDGES POTATOES FAQS
Are potato wedges healthier than fries?
Fast food French fries are generally deep-fried, and many restaurants use canola oil, which is usually chemically extracted using hexane.
On the other hand, this potato wedges recipe is made with simple, real food ingredients, and it’s roasted on a sheet pan in the oven. You can’t get healthier than that!
Can I change the oil and seasonings for different flavored potato wedges?
As you can see, we like to keep the seasonings simple. Feel free to change the spices, though, to fit your mood. If you prefer sweet potato wedges over russet, try sprinkling a teeny tiny bit of cinnamon and nutmeg for a fall flair.
Which potatoes are the best for potato wedges?
For the best crispy-on-the-outside, tender-on-the-inside potatoes, choose a variety that has a thinner skin, like russets, Yukon gold potatoes, or red potatoes. You could even try baked sweet potato fries if that’s more your style!
Can you freeze homemade potato wedges?
Yes! Cool completely and flash freeze on a baking sheet. Once frozen, transfer to a freezer bag or an airtight container for up to 3 months. To reheat, thaw in the refrigerator and heat in an air fryer or on a baking sheet in the oven at 400F for 5-10 minutes to heat through and keep the crispiness.
Why do you soak potato wedges in cold water?
Some recipes have you soak your potato wedges in cold water before baking to help them get crispier in the oven. They say it helps remove excess starch. However, this potato recipe wedges gives you perfectly crispy baked potato wedges without the extra steps!
MORE EASY POTATO RECIPES
- Ridiculously Easy Potato Skins
- Hasselback Potatoes
- Instant Pot Mashed Potatoes
- 7 Ways to Make a Baked Potato
- Fried Sweet Potatoes and Runny Eggs
- Crash Hot Sweet Potatoes
- Oven Roasted Hash Browns
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Crispy Baked Potato Wedges
Make golden brown potato wedges that are crispy on the outside and soft and fluffy inside. Super easy to make, this frugal recipe turns out perfect every time!
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Total Time: 0 hours
- Yield: serves 4
- Category: Sides
- Method: Baking
- Cuisine: American
Ingredients
- 4 russet potatoes (680g)
- 2 tsp olive oil (9g)
- 1 tsp salt (6g)
- 1 tsp pepper (2g)
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400F
- Scrub potatoes and thoroughly dry.
- Cut the potatoes lengthwise, the skinny way. Placing half of the potato cut down down on the cutting board, cut it in half, and then each half in half. Repeat with the other portion of potato. Each potato should yield 8 wedges.
- Combine cut potatoes and olive oil in a large bowl and toss well to ensure all the potatoes are thoroughly covered in oil, yet not drenched.
- Place them on a cookie sheet, skin side down, and sprinkle liberally with salt, pepper, and Italian seasoning.
- Bake in the oven for 25-35 minutes, until the tops and sides begin to brown nicely.
Notes
- If your wedges are soggy, continue baking until they are crispy potato wedges.
If you want to bump this up to “Awe Inspiring”?
AND make it healthier!
Try using a little (Duck Fat)! Either melted and sprayed on. Or just slathered liberally onto the potato’s before the last few minutes of cooking changes the potato’s flavor into a very amazing delicacy.
I KNOW it sounds weird at first. But trust me. These potato wedges and Duck Fat? THIS is a MATCH MADE IN HEAVEN!!
AND, the Duck Fat is (Six Times) better for you than Olive Oil!!!
Look it up! This is a REAL secret ingredient, used in most Chef’s kitchens!
“And a tip”; With rendered duck fat-“Keep any unused Duck Fat in the freezer once opened”.
I use Chef Paul Prudhomme’s, Cajun Seasoning, parsley and a little seasoned salt for these also. “Just my take” on this classic!
Good Luck!
Thank you for sharing, Scott!
This is my favorite new way to cook potato wedges. Thanks for the helpful tips!
You’re very welcome!
Yum!! I made these today. They are delicious. I was actually looking for a twice-baked/cooked recipe and found this one. With such god reviews and pictures I decided to try it. I’m glad I did! I love the “skinny” side of the potato cut advice. I also used the Montreal Steak seasoning and Parmesan cheese as a reviewer suggested. I found that they could have used a bit more salt, so I added that. I also soaked them for an hour like another user suggested.
They were crisp, despite looking slightly white still.
I would make these again, especially how easy they are (and cost effective!)/
Thanks!
Here in Maine, we often call them Pier Fries. My hubby was just saying he wanted to go to Old Orchard Beach (a 2 hour drive) to get some. LOL! They are super yummy!
I LOVE this recipe! My husband does too. I made it for us for dinner one night (though I used butter since I was out of olive oil). They came out amazing!
I also made them for a square dance. There were not any left!
I also like to add a bit of Parmesan cheese to mine. ^_^
I can’t understand why you use Olive Oil to cook with???? The ONLY oil that should be used is COCONUT OIL !
When Olive Oil is heated it turns into a trans fat! It’s the best oil on our planet to be eaten COLD only…The
chemistry changes into a trans fat when heated above 110 degrees…….Please make your changes for a healthier you!
Thanx!
the nurturechef ~ Joyce
One of the recommendations I got from a cardiologist, and a nutritionist was not to use coconut oil for cooking. Can you please cite a source for your claim?
Shane – most doctors will say that coconut oil is a saturated fat and therefore is unhealthy. If you search my site for “fats,” you’ll find several articles with citations as to why this isn’t necessarily true.
I was wondering if anybody re-cooked these on the grill the next day?
I haven’t tried the grill Judy, but we’ve successfully reheated these and other fries on a skillet or in the oven again.
Thank you for tips! I have had my fair share of potato mashes 🙂 I’m American but live in the Middle East and here mayo rivals ketchup as THE french fry condiment. In fact, its not unusual to see people eating french fry and mayo sandwiches… Except they’re usually made with past prime fries that can no longer be sold as is…gross!
LOL, past prime fries is kinda gross. At home, those become mashed potatoes on purpose!
I love mayo and ketchup mixed together for my fries! Can’t wait to try your recipe!
Hope you enjoy it!
I absolutely LOVE mayo on my french fries! My fiance thinks I’m so weird! I also love this recipe. It’s delicious and cheap!
*high five* I’ve got your back Alisha! 🙂
It looks great!
Thank you!
These look SO good and sound easy enough to make! I’ve been looking for a substitute to those bag fries from the super market. Another great side dish idea 🙂 Thanks Crumb family!
You’re most welcome Ruthie!
Tried them tonight for dinner and they were a hit!! Served them with hamburgers and toss salad. Only problem: didn’t make enough of them 😉 Delicious and nutritious substitute for French fries. Woo hoo!
A great tip I learned in a cooking class, was to Alice my potatoes & soak them in water for at least an hour (preferably more) before adding seasoning & roasting. It works like a charm! I like to add fresh sage & thyme, some dried oregano, red pepper flakes, s&p, & sometimes garlic to mine.
Does the soaking help with cooking? Does it make them crispier?
Hi Tiffany
Soaking does help to make them crisper but also has strong health reasons.
By soaking cut potatoes, some of the starches leech out into the water. The starch in potatoes hinders moisture from escaping, which leaves more water in the potato. Make sure to rinse the potatoes well after soaking (to remove the starch) and pat them completely dry before cooking. If you don’t dry them well, you just add even more moisture.
Soaking potatoes before cooking them has been shown to reduce acrylamide formation.
Acrylamide is a chemical substance that forms in carbohydrate rich foods during high temperatures (above 250°F). It has been shown to cause cancer in lab animals and one epidemiological study has shown a potential link with breast cancer.
Eating a large amount of acrylamide also increases risk for heart disease. The foods highest in acrylamide are chips, french fries, coffee and toast. Cookies, cereals, bread, popcorn and crackers also contain acrylamide. In order to reduce your intake, avoid browning as much as possible in all starchy foods.
Thanks for this info!
Yes, very true – I’ve been soaking potatoes for years to remove the starch. I usually run them through ice water a few times until the water is almost clear. It’s even a good idea to do this for casserole dishes, like au gratin, since the potato will hold together better during the baking.
Also…for my fellow lovers of boardwalk fries:
A few years ago, I cornered a guy working at a fry stand on the boardwalk in Ocean City, MD and demanded he tell me what the heck they did that made their fries so addictive. Besides the obvious yummy impact of frying them in peanut oil, he finally admitted they soaked the raw cut wedges in a combination of cold water and vinegar – about a 1\2 cup vinegar to 6 cups water. I prefer apple cider vinegar myself, but believe any kind will do. Not only are the wedges unbelievably crispy, they have that hard-to-explain extra flavor that can only come from a touch of vinegar.
Salt them, bake them and don’t blame me when they’ve almost completely disappeared before dinner is served.
I do this with everything now, including home made potato chips, and have never gone back. Apologies to the above-mentioned fry stand guy for giving away a state secret but the truth must be revealed.
Thank you so much. I need to try this now. 😍
I have used this recipe many times, and it’s a Huge Hit! It’s very simplistic and delicious! Never any left over. It’s a winner in my house!
Happy to hear that, Jessica!
As a Jersey girl now living in South Carolina, I miss boardwalk fries! You just made my day! Thank you 🙂
You’re MOST welcome!!