Ditch the soggy frozen stuff in favor of this easy, crispy, homemade side dish.
When I was in high school, the lunch ladies occasionally served us potato wedges. That was a big deal because it rarely happened, and when it did, they ran out fast. Kids would go back for seconds, which they never did when plain carrots or broccoli were scooped onto our trays. For all of us, the salty potato wedges were a huge hit, one of the most satisfying and memorable sides from that school cafeteria.
Now that I’ve found this potato wedges recipe, I can make them from scratch anytime I want! I like to double or triple the batch so I’ll have plenty of leftovers for later. Plus, they’re a step up from the ones we had in school. They used frozen wedges, so they weren’t as crisp. In fact, some of them were straight-up soggy!
The homemade potato wedges I make with this recipe are perfectly crispy on the outside and deliciously soft inside. The seasonings dance across the taste buds with just the right amount of garlic and spice. And they’re easy to dip in your favorite sauces. What more could a kid—or a nostalgic adult—want in a salty side dish?
Which type of potatoes works best?
This recipe calls for russet potatoes, which are high in starch—giving you a crispy exterior and a soft, fluffy interior when you bake them. You can also use red potatoes. They have a waxier texture, so the wedges may turn out a bit creamier and less fluffy, but they’ll still be very flavorful. Sweet potatoes are another option. They bake up tender and sweet, though they don’t get quite as crispy as russets due to their higher moisture content and natural sugars. All these varieties pair well with the same seasonings, so feel free to experiment to find your favorite
How do I store leftovers?
Let your leftover potato wedges cool to room temperature, then store them in an airtight container in the fridge for 3-5 days. You can also freeze them for up to 12 months. I recommend spreading out the cooled wedges on a baking sheet and flash freezing them before transferring them to a freezer-safe bag or container. To reheat, pop them into a preheated 350°F oven for 10-15 minutes, until they’re warm and extra crispy.
Serving suggestions
Garnish your potato wedges with fresh parsley, and then either enjoy them plain or serve them with your favorite sauces. Try anything from ketchup and mustard to Texas BBQ Sauce, Avocado Hummus, or Tahini Yogurt Sauce. These tasty taters also pair nicely with classic Baked Hamburgers, a Cubano Sandwich, or Easy Homemade Sweet Potato Veggie Burgers.
Ingredients
- 4 medium russet potatoes about 2 pounds
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Fresh parsley chopped (for garnish)
- Preferred dipping sauce optional
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Wash and scrub the potatoes well. Cut each potato in half lengthwise, then cut each half into 3-4 wedges.
- Pat the potato wedges dry with paper towels. Place them in a bowl. Drizzle olive oil over the wedges, then sprinkle them with garlic powder, paprika, onion powder, salt, and black pepper. Toss until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, cut sides down. Bake for 20 minutes, then flip the wedges and continue baking until they are golden and crispy, about an additional 15-25 minutes.
- Serve warm, garnished with parsley and paired with your favorite dip.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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