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!
What are the best potatoes to use?
For baked potato wedges you want to use Russets. They’re more dense than other varieties and hold less water, making them the perfect choice for roasting. I normally use red potatoes or fingerlings in my recipes, but they’re too waxy for this recipe. Russets will also give you those nice, thick wedges which allow for soft, fluffy insides and crispy outsides.
You only need a few ingredients and about 5-10 minutes of prep time!
- 4 large Russet potatoes
- olive oil
- cooking spray
- fresh rosemary sprigs (optional)
- salt and pepper
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! I’ve made these super thick and also super thin, depending on my mood and what I’m serving them with.
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, pat your potatoes dry, toss them with the olive oil and rosemary, then spread them out on a well-greased baking sheet. The olive oil on the potatoes combined with the high cooking temperature is what will make them nice and crispy. Greasing the pan in addition to coating the potatoes in oil helps make sure your Baked Potato Wedges don’t stick to the pan. There’s nothing worse than trying to lift them from the pan and half of the wedge won’t come off. Oil + high heat + greased pan + the right potatoes = perfectly crispy wedges that come out right every time.
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. You can season them even more once they’re done – I usually do – but taste them and decide what your taste buds like best.
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:
- Use the right variety of potato. Russets are best. Avoid waxy potatoes like reds or fingerlings.
- 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.
- Bake them at a high temperature. This goes for most roasted vegetables, as that’s what gets them crispy by the time they’re cooked through.
- 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 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!
- 4 large Russet 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
- 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.
- Preheat your oven to 400F.
- 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.
- 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.
- 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.
- Season with more salt, if desired.
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.