Crispy seasoned potato wedges that stay moist and fluffy on the inside! Baking your potatoes makes them an easy and healthy way to enjoy wedges without frying!
How To Make Homemade Potato Wedges
This recipe reminds me of the wedges from KFC! My family used to get them ALL the time growing up. These roast up quickly making them the perfect side dish or snack for adults and kids!
Step 1: Cut your potato into thirds or quarters if your potato is larger.
I love Gordon Ramsey! Here is a great video that shows you how to do this!
Step 2: Season your wedges generously! For my seasoning, I love using salt, pepper, garlic powder, onion powder and oregano.
Step 3: Roast them in the oven at a high temperature. I place them on the bottom rack so the bottom of your wedges gets crispy then I transfer them to the top to broil the tops!
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!
- For these wedges, you will finish them off on the TOP rack directly under your broiler so they get nicely golden brown and crispy on top!
2. Use enough seasoning:
- I don’t think people realize how well seasoned most french fries are. That is why they’re so yummy!
- Salt your potatoes 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 and added flavor.
- Paprika and potatoes go very well together! Add some if you like the spice and/or want a deeper color to your wedges!
3. Use enough oil:
- Cookie spray just wont cut it. You need a good amount of fat to get a crispy texture. Since I only use olive oil, I am not afraid of using too much because I know it is healthier than most oils.
- 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 don’t like waxy potatoes as much for this recipe. Idaho and Russets have more starch and less moisture than your Yukon Golds so they wont come out as creamy as they do.
Here is an article about the different kinds of potatoes.
5. How to make them crispy:
- Cornstarch is great at crisping food! Feel free to sprinkle some onto your potatoes before you bake them! The result will be a crispier, crunchier wedge.
- Soak your cut wedges in cold water for 30 minutes. This is a great restaurant trick! This will remove extra starch. Then PAT DRY to remove any excess moisture before seasoning and baking.
What to serve with these:
- Mini Burger Bites
- Fried Fish
- Baked Chicken
- Sauteed Chicken
- Chicken Tenders
- Cheese Steak
- Grilled Cheese
Other potato recipes you may like:
Crispy Seasoned Potato Wedges (Oven Baked)
Crispy Seasoned Potato Wedges (Oven Baked)
- 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
- Salt To Taste*
- Preheat oven to 400 degrees F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges!
- If you have parchment paper, lay some down on your baking sheet first.Place wedges on your baking sheet and drizzle with the olive oil, oregano, garlic powder and onion powder. Toss to evenly coat. You want your wedges nicely coated in olive oil. If you need to add more do so. Next, it is very important that you do these two things:1. Make sure your wedges are NOT touching each other! (use two sheets if you need or bake it two parts.)2. Make sure you lay your wedges cut side DOWN. (Not peel side down like a boat.)
- 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.
- Move pan to one of your TOP racks and turn broiler to high. (Baking sheet should be about 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!!Important* If your wedges are not fork tender at this point, turn oven to 350 degrees F and leave them on the middle rack for another 5 minutes or so.
- When ready, take your wedges out and immediately season well with salt, freshly cracked black pepper and parsley. Serve hot!Tip* Don't be afraid to add salt! Potatoes need salt!!
- 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! 🙂