Potatoes are sliced into wedges, drizzled with olive oil, sprinkled with seasonings, and baked until crispy and golden. This classic Baked Potato Wedges recipe is easy and fully customizable to use any number of seasoning blends (see ideas in blog post) to create delicious flavors to accompany your main dish or simply enjoy as a stand-alone snack!
I told myself I was going to cut back on gardening this year and what did I end up doing? I expanded. (No surprise to those who know me.) Among other things, I more than doubled our potato patch. A few weeks ago we harvested our first round of potatoes of the year with more ready to harvest in a couple of weeks. The total potato harvest? Over 1000 pounds from 8 different varieties. You read that right: One thousand pounds of potatoes! And that was just the summer harvest – there will be another harvest in the fall as big as the first. Yes, I’ve been giving lots away. (That’s part of the joy of gardening for me.) And yes, I’ve been making every kind of potato dish under the sun! We’d love to hear about your favorite potato dishes – please drop them in the comments below!
Potato wedges are always a family favorite and they’re fun to make because there are lots of different ways you can season them to change things up (see below for ideas).
Seasonings for Potato Wedges
For this recipe we’re using Italian herbs but there are many different seasonings you can use for creative flavor profiles. Here are a few ideas you can try including ones that feature our delicious homemade seasoning blends:
- Seasoned Salt
- Paprika – either regular or smoked
- Garlic and Herb: Mix garlic powder, dried thyme, rosemary, and oregano.
- Old Bay Seasoning
- Creole Seasoning – for a spicy, flavorful kick.
- Greek Seasoning – one of our favorites.
- Curry Powder: for a fragrant Indian twist.
- Parmesan and Herbs: Toss the wedges with grated Parmesan cheese, dried basil, and parsley.
- Lemon Pepper: Combine lemon zest and freshly cracked black pepper.
- Chili Powder for a Mexican twist.
- Truffle Salt
- Za’atar – for an incredible Middle Eastern flavor.
- Dukkah – for an Egyptian twist.
- Ranch Seasoning: Use a ranch seasoning blend for a tangy and herby profile that’s reminiscent of the classic dressing.
- Herbes de Provence: This French herb blend includes thyme, rosemary, marjoram, savory, and other aromatic herbs that can add a Mediterranean touch.
- Lemon Herb: Combine lemon zest, dried dill, and parsley.
- Sesame and Ginger: Mix toasted sesame seeds, ground ginger, and dash of soy sauce for an Asian-inspired twist.
What Are the Best Potatoes for Potato Wedges?
It depends on your texture preference. Potatoes with a high starch content and low moisture, like Russet potatoes, are ideal for achieving a crispy exterior and fluffy interior. Potatoes like Yukon Golds on the other hand have a more even balance of starch and moisture and while they’re less crispy, they have a buttery texture and flavor that adds extra richness.
So far we’ve harvested 124 pound of Russets from our garden with another round on their way this fall and we have been enjoying them fried, roasted, mashed and baked.
As I mentioned above, starchy potatoes like Russets are ideal for making crispy potato wedges and fries, but I’ve also been using yellow waxy ones, including Yukon Golds and these scrumptious Austrian fingerlings. We’ve harvest 188 pounds of them so far with more on their way and not only do they make the BEST mashed potatoes ever, they also makes scrumptious wedges. Not as crispy as Russets, but so buttery and flavorful.
What it comes down to, you can use any potato variety to make these potato wedges, depending on your texture preference. For a richer, more buttery flavor and texture, use a firm waxy variety like Yukon Golds. For the crispiest results with a fully interior, use a starchy variety like Russets.
What to Serve With Potato Wedges
These baked potato wedges are a versatile and satisfying dish that can be enjoyed all by themselves or paired with a variety of sides and mains for a complete meal. Here are a few ideas:
- Burgers and Hot Dogs – like our Greek Burgers, Shanghai Burgers, and copycat Bonzai Burger.
- Sandwiches – like our classic Reuben Sandwich
- Grilled or Baked Chicken, Pork Chops or Steaks
- Fish and Chips – you can serve these wedges with your breaded fried fish
- Sauteed or steamed veggies
- Dips – such as cheese sauce, ranch dressing, fry sauce, bbq sauce, blue cheese dressing, horseradish sauce, tartar sauce, yum yum sauce, or romesco sauce
Baked Potato Wedges Recipe
Let’s get started!
Scrub the potatoes (don’t bother to peel them). Cut them into wedges and place them in a bowl of cold water for at least 30 minutes or up to 2 hours. Drain and blot them with paper towels.
Place potato wedges in a large bowl, drizzle with the olive oil, and toss to evenly coat them.
Place the seasonings in a small bowl and stir to combine. Add to the potato wedges and Parmesan cheese (if using) and toss to evenly coat them.
Place the potato wedges in a single layer on the baking sheet and bake for 35-40 minutes or until golden brown, flipping them over for the last 10 minutes or so. Your baked potato wedges are ready!
Serve immediately with your favorite dipping sauces (see blog post above for ideas).
Be sure to also try our:
- Cajun Fries
- Sweet Potato Fries
- Kartoffelpuffer (German Potato Pancakes)
- Brunede Kartofler (Danish Caramelized Potatoes)
- Panch Phoron Roasted Potatoes
Baked Potato Wedges
- 3 large Russet potatoes or about 2 pounds Yukon Gold potatoes (Russets produce the crispiest results; Yukon Golds are rich and buttery)
- 1/4 cup olive oil
- 2 teaspoons Italian seasoning (combination dried rosemary, thyme, oregano, basil, sage, parsley)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons paprika
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup grated Parmesan (optional)
- Preheat oven to 400 F. Line a large baking sheet. Scrub the potatoes (don't bother to peel them) and cut them into wedges. Place them in a bowl of cold water for at least 30 minutes or up to 2 hours. Drain and blot them with paper towels. Place potato wedges in a large bowl, drizzle with the olive oil, and toss to evenly coat them. Place the seasonings in a small bowl and stir to combine. Add to the potato wedges and Parmesan cheese (if using) and toss to evenly coat them. Place the potato wedges in a single layer on the baking sheet and bake for 35-40 minutes or until golden brown, flipping them over for the last 10 minutes or so. Serve immediately.