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Baked Potato Wedges

If I could have one snack for the rest of my life, these Baked Potato Wedges would make the top of my list.

They’re crispy on the outside, soft on the inside, and have just a hint of rosemary. If you don’t care for rosemary, go ahead and leave it out. If you’re in the mood for spicy fries, sprinkle on your favorite spice mix. Prefer your wedges a bit thinner? Go for it!

Baked Potato Wedges are versatile in other ways, too. You could serve these alongside a burger just as easily as prime rib or broiled salmon. I’ve even made them for dinner, all by themselves.

Yes, even chefs get lazy sometimes.

How do you cut potatoes into wedges?

First, scrub your potatoes to remove any dirt or residue. There’s no need to peel them, which is another reason why I love making these! Next, place a potato on a cutting board and cut it in half lengthwise. Set each half on the board, cut-side down. Now, cut those halves in half, then cut those halves in half. You should have 8 wedges per potato.

You can also cut each half into 6 wedges, giving you 12 wedges per potato. Or 8, giving you 24. It really depends on how thick you like them. The smaller the wedge, the crispier they’ll get, too!

Baked Potato Wedges in a tin with parchment paper on a wooden table

How do you make potato wedges?

Once you’ve cut your potatoes into wedges, you’ll want to soak them in a bowl of cold water for at least 30 minutes. This will help remove the starch and prevent them from sticking to the pan.

That’s just another reason these are also great for a party: you can leave the cut wedges in cold water in the fridge for up to 8 hours, which removes that step from the prep when it’s party time!

When you’re ready, you’ll pat your potatoes dry, toss them with the olive oil and rosemary, then spread them out on a greased baking sheet. Why do we grease the pan if the potatoes are already coated in oil? Because we’re doing everything possible to make sure our Baked Potato Wedges don’t stick to the pan.

Next, we season with plenty of salt and pepper! SO important for super tasty fries.

Then you’ll bake them, flipping them once about halfway through.

Baked Potato Wedges with fresh rosemary on a sheet pan

Tips for baking potato wedges:

We’ve covered this a bit already, but I’ll make a list so you have it all in one place:

  • Soak your wedges in cold water after cutting them. This will help remove the starch and prevent them from sticking to the pan.
  • Coat both your pan and the wedges with oil. I use olive oil for the potatoes and a cooking spray for the pan. You can use olive oil for both if you prefer.
  • Make them your own! Cut the wedges into whatever size you prefer, just adjust the baking time. Skip the rosemary and sprinkle them with your favorite spices. Don’t add anything but the salt and pepper if you like. Your potatoes, your rules.

What to serve them with?

The sky’s the limit! I like them all by themselves or with some homemade ranch dressing. Ketchup, mustard, honey-mustard, cheese sauce, onion dip, mayo, even drizzled with a balsamic glaze are all great choices. You can even top them with chili or make nacho fries!

Baked potato wedges with dipping sauces and pickles on parchment paper on a wood table

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Baked Potato Wedges

Baked Potato Wedges

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes

These Baked Potato Wedges are crispy on the outside, soft on the inside and roasted with fragrant rosemary.

Ingredients

  • 4 large baking potatoes, cut into 8 wedges each (do not peel)
  • 3 tbsp olive oil
  • cooking spray
  • 4 sprigs rosemary, broken or cut into 3-4 pieces each
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Place the potato wedges in a bowl and cover completely with cold water. Let the potatoes sit for at least 30 minutes and up to 8 hours.
  2. Preheat your oven to 400F.
  3. Drain the potatoes, place them on paper towels and pat them until they're completely dry. Toss the potatoes and rosemary with the olive oil.
  4. Spray a large sheet pan with cooking spray. Place the potato wedges and rosemary on the pan in one layer, leaving space around each one if possible and making sure the rosemary is evenly distributed among the potatoes. Sprinkle with the salt and pepper.
  5. Place them in the oven for 20 minutes, then remove them and flip each one. Place them back in the oven for about 20-25 minutes more, or until they're browned and crispy.
  6. Season with more salt, if desired.

Notes

For a more prominent rosemary flavor, you can chop some of the fresh rosemary.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 408mgCarbohydrates: 43gFiber: 5gSugar: 2gProtein: 5g

This data was provided and calculated by Nutritionix.

Last update on 2020-11-30 / Affiliate links / Images from Amazon Product Advertising API

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