These truly are the BEST potato wedges I have come across. Golden brown on the outside, moist and fluffy on the inside and perfectly seasoned. These baked potato wedges are an easy and healthy way to enjoy the fried version. Serve them as a side dish with some roasted chicken, with a juicy burger or just by their lonesome!
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How can I have a blog dedicated to bite sized foods without having baked potato WEDGES?!
Cal (my toddler) actually gave me the idea!
How? Well I keep my potatoes in a bin on the bottom of our pantry. Since they are “ball-like” and within reaching distance of a toddler, it was only a matter of time that he got a hold of them.
So one day he grabbed them ALL and threw them in his little red wagon. Off he went. It wasn’t until later when I noticed a potato under the couch. Then another one on the couch. They were everywhere!
When I managed to find the rest I realized they were starting to grow sprouts so I knew I needed to use them ASAP. That afternoon, I cut them all up and turned them into these yummy wedges.
Drizzled with heart healthy olive oil and topped with fresh parsley, I like to call these wedges my “healthy fries”!
These baked potato wedges are so delicious you guys and could NOT be easier!! I have posted some tips below to make sure they come out really yummy every time.
My husband and son ate them all up within minutes and I did not feel one bit guilty about serving it to them!
How Do You Make Homemade Potato Wedges?
Homemade potato wedges are really VERY easy! Especially when you bake them!
Deep frying is a mess, not simple to do because you need to watch your oil temperature and obviously NOT healthy
so this is really the way to go if your craving a side of roasted potatoes for dinner OR just want some yummy wedges with a burger!
The best way to make the WEDGE shape is to:
- Cut your potatoes in half.
- Then cut them into thirds (like I did in this photo).
- Place on a sheet pan and drizzle with oil.
- Season with salt, pepper and whatever herbs or spices you want.
- Bake until fork tender!
BUT, if your potato is MASSIVELY big, then you may want to cut your potato into three ‘slices’ first before you cut them into their proper wedge form. If not, you’re wedges just may be very large which will need to bake longer.
Tips For The Best Homemade Potato Wedges
These are my tips that have worked for me every SINGLE time:
1. OVEN PLACEMENT IS KEY!!
Place on the bottom rack first!
- In case you haven’t noticed, every time something is placed in the BOTTOM of the oven, the bottom will cook MUCH faster than the top usually causing it to burn your food without you even realizing.
- This little tip is the key to getting evenly browned wedges on the bottom faster with NO FLIPPING!
Lastly, move your sheet pan to the top and broil to finish them off!
- I use my broiler ALL the time. It’s what helps brown foods, melt cheeses, and get that garlic bread super crispy!
- For these wedges, you will finish them off on the TOP rack directly under your broiler. Your potato wedges will get nicely golden brown and crispy on top so you will SEE when they are done.
- Whatever you do, do not forget about your potatoes! The broiler is infamous for burning food quickly. (I have stories.)
2. DON’T BE STINGY WITH YOUR SEASONING
- I don’t think people realize how well seasoned most french fries are. That is why they’re so yummy!! So don’t be stingy!!
- Salt your wedges liberally immediately after they come out of the oven so the salt will stick to them!
- Add your parsley last for a pop of color while maintaining that great bright flavor.
3. USE ENOUGH OIL
- I only use olive oil so I am not afraid of using too much because I know it is healthier than most others.
- Coat your wedges generously so they don’t stick to the pan and so they brown nicely. It also adds a lot of flavor!
4. CHOOSE YOUR POTATOES WISELY!
- I love my Yukon Golds. It is all I have been buying these days. I didn’t realize how DIFFERENT potatoes were until I really started comparing! I used to only purchase Idaho or Russet potatoes until I realized there were other fish in the sea. Idaho and Russets have more starch and less moisture than your Yukon Golds so they wont come out as creamy as they do. Use Yukon Golds for this recipe and you won’t regret it!
How Long Does It Take To Bake Potato Wedges?
Depending upon the size of your wedges and temperature of your oven, medium sized wedges will take about 30 minutes at 400ºF. These potato wedges here should not take longer than that from start to finish!
One more thing! Here are some containers I love using to either store or transport many of my hot appetizers that need reheating later on! The oven-proof glass container is everything. The lids lock in place and the carry bag is perfect for transporting super hot food!
And this people, is my new baby. It is an ELECTRIC food warmer! It is something I just recently purchased from Amazon to use for my son’s baptism party.
I loved it so much I bought another one. Then my mom got TWO for herself! If you love hosting, this is such a great way to serve food! No water baths or sterno cans needed! And they look so fancy! 😆
Pin the image below to save this recipe for later!
These truly are the BEST potato wedges I have come across. Slightly crispy on the outside, never dry on the inside. These baked wedges are an easy and healthy way to enjoy the fried version. Best of all, they take LESS than 30 minutes!
- 8 Small Yukon Gold Potatoes (or any yellow potato)
- 1/4 Cup Olive Oil
- 1 Tsp. Oregano
- 1/8 Tsp. Garlic Powder
- 1/8 Tsp. Onion Powder
- Salt and Pepper to taste*
- 2 Tbsp. Fresh Chopped Parsley
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Preheat oven to 400 degree F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges!
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Lay flat on a sheet pan and drizzle with olive oil, oregano, garlic powder and onion powder. Toss to coat. Make sure you potatoes are NOT touching so your wedges roast instead of steam. *Use two sheet pans if needed*
-
Place your sheet pan on the BOTTOM rack in the oven for about 12-15 minutes or until the bottom of your wedges are nicely browned.
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Move pan to one of your top racks and turn broiler to high. (place sheet pan no more than 6" from your broiler!) Leave for another 5-10 minutes or until golden browned on top. Keep an eye on your wedges, they can burn quickly!
-
Take out and immediately season WELL with salt, freshly cracked black pepper and parsley. Serve hot!
- Yukon Gold potatoes will give you the BEST results!
- Make sure you buy medium to small sized potatoes. Huge wedges will take longer to cook and don't look as nice.
- Season liberally with salt once they are still hot!!! Potatoes need salt! 🙂
***If your wedges are LARGE, you will need to bake these in the center of the oven for a longer time or the bottoms will burn and the center will not cook. Wedges will be done when you can prick easily with a fork.
These do look like the BEST baked potato wedges, for real! I can just imagine how delicious they taste! Gorgeous photos and everything looks so delicious!
Aw thank you Elaine!!!