baked potato wedges
  • Save
Side Dish

Baked Potato Wedges

Jump to Recipe

A little while back we made a what felt like a burger place classic meal. We did burgers (obviously), but we also wanted a side. Fries were a little obvious, but both Rob and I had another classic favorite growing up: Potato Wedges.

  • Save

To make life a little easier and avoid some headache, we decided to go with a baked approach with olive oil. This has the side benefit of feeling a lot healthier than something like frying.

A few tips though that we learned. First, don’t overcrowd your sheet pan. You can cause more of a steaming with this approach which makes the potatoes soft but not crispy.

  • Save

Which leads into the second tip, make sure to rinse but thorough dry the wedges. The rinsing helps to remove a lot of the excess starch that can build up on the potatoes after you cut them. This can get a gummy texture and can impact the roasting. Make sure to dry though because that way they crisp.

Last, go with a high heat and a relatively small amount of oil. Use only a few tablespoons of the oil to help the spices stick but not make the wedges soggy. A high temp (around 425F) really helps them to crisp quickly on the outside. You want to get a nice firm exterior pretty quickly to help get that great texture.

Baked Potato Wedges

Baked potato wedges that make a great homemade alternative to fries for your cookouts.
Prep Time10 mins
Cook Time1 hr 6 mins
Course: Side Dish
Cuisine: American
Keyword: baked potato, cookout, paprika, Potato, side, side dish, yukon gold
Servings: 4 People


  • 5 Yukon Gold Potatoes cut into thin wedges
  • 2 Tbs Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Cayenne
  • 1 Tbs Paprika
  • 1/2 Tsp Garlic Powder
  • Flake salt to top


  • Preheat the oven to 425F.
  • Rinse the potatoes with hot water and dry well.
  • Combine the potato wedges, oil, and spices in a bowl. Make sure its coated well.
  • Bake for about 45 minutes (plus or minus 10) and the potatoes are crispy and browned.
  • Lightly dust with salt flakes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Share via
Copy link
Powered by Social Snap