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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.

Baked potato wedges
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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 potato wedges

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:

seasoned potato wedges

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!

seasoned potato wedges

Looking for side dish recipes?

Outside of these baked potato wedges, here are a few of our favorite side dish recipes:

Potato wedges

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.

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Potato wedges | How to make potato wedges

Baked Seasoned Potato Wedges


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  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Description

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.


Ingredients

Scale
  • 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 (purchased or homemade)
  • ½ teaspoon mustard powder

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. Add parchment paper to two baking sheets.
  4. 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.
  5. 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.)
  6. Cool for several minutes and serve warm.

Notes

*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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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10 Comments

  1. Abbeydove says:

    Could we just microwave the potatoes instead of boiling them? That seems easier, and would create one less dirty pan. I’m not sure what the timing would be though!

    1. Alex Overhiser says:

      Hi! The boiling changes the starchiness of the potatoes making them perfect when baked. Unfortunately, microwave wouldn’t have the same effect.

  2. Tory says:

    Can this work for sweet potatoes as well?

  3. Gaelin says:

    Would Ghee work as a substitute for the butter, or would you still do the oil?

    1. Alex says:

      I think ghee would work great!

      1. Anonymous says:

        Thank you!!!

  4. Olivia says:

    Thanks so much!

  5. Olivia says:

    I see that you are using parchment paper for this recipe. I have two questions. One, what parchment paper do you use. The parchment I find burns at a temp of about 425. And also, would a silicone baking mat make a difference in the wedges crispiness.

    1. Alex says:

      Hi! We generally use “If You Care” brand parchment paper. I think a silicone mat would result in sogginess. Aluminum foil would be a better substitute!