These are the best Baked Potato Wedges you’ll ever taste! A super easy, frugal, and healthy recipe that comes out perfectly roasted and crispy every time! Goes great with burgers, chicken and even soup & salad!
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.
The crunchy, salty, greasy potato pieces were beyond heavenly and I was hooked. They were delicious!
However, we needed to find a substitute. A crispy potato wedge or another substitute… 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 healthy oven roasted crispy potato wedges recipe!
Crispy Baked Potato Wedges
Not only are these crispy potato wedges perfectly roasted, but they’re quite possibly the best potato you’ll ever have that comes 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 seasons and roast.
- Healthy. Simple ingredients are always the healthiest! There are only 5 simple ingredients in this recipe – and that’s including the salt & pepper!
- Frugal. Potatoes are frugal real foods that pair SO well with almost any type of meal. If you need to get a side dish on the table, this is it!
Ingredients for Oven Baked Potato Wedges
- Russet potatoes
- Olive oil
- Italian seasoning (make your own!)
How to Make Homemade Potato Wedges (Step-By-Step)
Step 1. Scrub potatoes and thoroughly dry.
Step 2. Cut the potatoes lengthwise, the skinny way. Each potato should yield 8 wedges.
Step 3. Combine 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 them on a cookie sheet, skin side down, and sprinkle with salt, pepper and Italian seasoning.
Step 5. Bake in the oven for 25-35 minutes, until the tops and sides begin to brown nicely.
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 just 1¢!! (Get your penny bag of salt on this page.)
Tips & Tricks for the BEST Potato Wedges
I’ve had plenty of roasted potatoes before, but this one is ALWAYS a winner thanks to two little secrets. Let me explain.
1. Cut the potato the skinny way
- First, 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.
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 sheet. 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.
Note: You could use a silicone baking mat like this one to help reduce any stickiness. But still, make sure the potato is skin side down.
Baked Potato Wedge Recipe FAQs
Yes. As this article details, fast food French fries are deep fried, very unhealthy, and filled with toxic oils and chemicals.
On the other hand, this potato wedge 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!
As you can see, we like to keep the seasonings simple. Feel free to change the seasonings, though, to fit your mood.
We’ve made them with dry ranch seasoning, Montreal steak seasoning, Montreal chicken seasoning and even with a bit of onion, garlic and parmesan cheese.
If you prefer sweet potatoes over russet, knock yourself out. Keep the seasoning the same, or sprinkle a teeny tiny bit of cinnamon and nutmeg for a fall flare.
We choose this roasted potato wedge recipe anytime we have grilled sandwiches like these Mediterranean grilled cheese sandwiches or just because it’s Saturday. Serve alongside homemade mayo and your kids (or husbands) will be happy campers regardless of what else is for dinner.
Pair with Instant Pot BBQ Chicken Sandwiches, Homemade Chicken Nuggets. or the BEST burgers!
PS…This dish is featured in my FREE Vegetarian Meal Plan.
More Easy Potato Recipes
- Ridiculously Easy Potato Skins
- One Pan Buffalo Chicken 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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Watch How to Make Crispy Baked Potato Wedges
Crispy Baked Potato Wedges
These are the best Baked Potato Wedges ever! A super easy, frugal & healthy recipe that comes out perfectly roasted and crispy every time!
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Total Time: 31 minute
- Yield: serves 4 1x
- Category: Sides
- Method: Baking
- Cuisine: American
- 4 russet potatoes
- 2 tsp olive oil
- 1 tsp salt
- 1/2 – 1 tsp pepper
- 1/2 – 1 tsp Italian seasoning
- 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.
If your wedges are soggy, continue baking until they are crispy potato wedges.
- Serving Size: 1
- Calories: 123
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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!
Karen @ Team Crumbs
Thank you for sharing, Scott!
This is my favorite new way to cook potato wedges. Thanks for the helpful tips!
You’re very welcome!
Mom On The Go
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!)/
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!
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!
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?
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!
Kyare - Team Crumbs
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!!