These seasoned potato wedges are the perfect side dish, crispy on the outside, soft on the inside, and perfectly salted. Here’s how to make potato wedges.
Looking for the perfect baked potato wedges? Alex and I just released a video series, Knife Skills for Home Cooks. It’s basically everything you need to know about how to cut fruits and vegetables in the kitchen. In the video series, we included How to cut potato wedges — because, seasoned potato wedges are some of the most delicious things on the planet! And at the same time, we realized we needed an ultimate baked potato wedges recipe to share with you. How do you get the best, crispy on the outside, tender on the inside, perfectly seasoned baked potato wedges? We got your back. And we got a little scientific about it. Keep reading for the recipe!
How to make baked potato wedges
Now, Alex and I have made lots of baked potato wedges in our day. But we wanted to do a little experiment to see if we were making the very best baked seasoned potato wedges! With my parents in town for Larson’s birthday, we decided to do some blind taste tests to figure out the best way to make potato wedges. We called it “WedgeFest” and ended up eating quite a lot of wedges! Here are the variables that we tinkered with to try to find the best baked potato wedges recipe:
- Butter vs. olive oil for cooking
- Russet potato vs. waxy potato
- Boiled first vs. only baked
- Parchment paper vs aluminum foil on baking sheet
I will spare you the gory details of our scientific variations. However, in a blind taste test, we all decided that: butter tasted better than olive oil, russet potatoes were perfect for baked potato wedges, boiling the potatoes before baking makes them softer inside, and parchment paper gets them perfectly crispy. So you get the end results of our experiment: the winning combination to make perfect baked potato wedges!
A few other takes on potato wedges
So, we love these potato wedges so much that we wanted to make a few more variations on them! Here are a few others we enjoy:
- Baked Potato Wedges — these potato wedges use a smaller potato to make slightly smaller wedges that are oven baked until crispy (no boiling needed!)
- Parmesan Potato Wedges — bake them with some crispy Parmesan, garlic powder and basil, and these Parmesan potatoes are out of this world!
Video: How to cut potato wedges
Now before you make baked seasoned potato wedges, you’ve got to know how to cut potato wedges! Here’s a quick way to cut potato wedges–and a video of me cutting them in our kitchen! Take a watch below to see our quick method:
And that’s it! We hope you enjoy our perfect baked potato wedges: they’re delicious as a side dish or a healthy snack. Let us know in the comments below!
Looking for side dish recipes?
Outside of these baked potato wedges, here are a few of our favorite side dish recipes:
- Seriously Simple Three Bean Salad
- The Trick for Crispy Sweet Potato Fries
- Incredible No Mayo Potato Salad
- Vegetable Tian
- Mexican Coleslaw Recipe
- Caribbean Black Bean Salad
- Roasted Vegetables
- Baked Fries with Garlic Aioli
- Strawberry Salad with Balsamic Vinaigrette
- Best Creamy Coleslaw Recipe
- Mashed Red Potatoes with Garlic
- Radish Chopped Salad Recipe
- Homemade Sweet Potato Hash Browns
This recipe is…
This baked potato wedges recipe is vegetarian and gluten-free. For vegan, dairy-free, and plant-based, substitute olive oil for the butter.Print
These baked potato wedges are the perfect side dish, crispy on the outside, soft on the inside, and perfectly salted. Here’s how to make potato wedges.
- 4 medium russet or Idaho potatoes
- 2 tablespoons salted butter (substitute olive oil for vegan)*
- 2 teaspoons kosher salt, divided
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon mustard powder
- Preheat oven to 425°F.
- Wash the potatoes (do not peel). Cut the potatoes into wedges (see the video below!) and place in saucepan. Cover with about 1 inch of hot water tap water, add 1 teaspoon kosher salt and bring to a boil over high heat. Cook for 13 minutes total (the potatoes will only be boiling a few minutes). Carefully pour potatoes into strainer and allow them to sit in strainer until they stop steaming. Place potatoes in a medium bowl.
- Add parchment paper to two baking sheets.
- In the glass liquid measuring cup, add the salted butter, 1 teaspoon kosher salt, Old Bay seasoning, and mustard powder and melt the butter in the microwave (or melt in a small saucepan on the stovetop). Stir to combine. Pour the melted butter over the potatoes in the bowl and use your hands to coat potatoes.
- Take the wedges out of the bowl and place them on the baking sheets, placing them as far apart as possible. Bake 20 minutes on one side, then flip the fries and bake 15 additional minutes until the wedges are crisp and golden brown, watching carefully as the cooking time can depend on the thickness and oven. (If the majority of the wedges seem soft, continue to bake a few more minutes.)
- Cool for several minutes and serve warm.
*In our blind taste tests, butter scored better for flavor than olive oil! For dietary restrictions, olive oil is still delicious. We typically make roasted potatoes with olive oil, but for these baked potato wedges the butter won out in the consensus!
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: Baked potato wedges, How to make potato wedges, Potato recipes, Side Dish Recipes, Vegan Side Dishes, Gluten-Free Side Dish Recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.