These truly are the BEST potato wedges I have come across. I season Yukon Gold potatoes which brown nicely on the outside but stay moist and fluffy on the inside. Baking them makes this an easy and healthy way to enjoy the fried version.
How Do You Make Homemade Potato Wedges?
This potato wedges recipe reminds me of KFC wedges! My family used to get them ALL the time! Making your own homemade wedges does not need to be difficult. My wedges turn out super moist and fluffy on the inside and slightly crispy on the outside every time!
Deep frying is a mess and not very healthy. Plus it is dangerous! I rarely want to fry food these days because of my little ones running around!
So baking your wedges is really the way to go! Especially if your craving a side of roasted potatoes, potato fries for an appetizer OR just want some crispy steak-cut wedges alongside your burger!
Making wedges are super easy too! Just cut your potatoes into equal pieces length-wise, add plenty of olive oil and some good seasoning, then bake at high heat in an even layer on your sheet pan.
The fact that they’re gluten free is a bonus!
What Kind of Potatoes Are The Best For Roasting?
The type of potato you use makes a difference!
Yukon Gold potatoes are, in my opinion, the best potato! Whether your making a baked potato, mashed, french fries or baked wedges, this kind is always a winner! They taste more ‘buttery’ and have the most flavor.
The starchier potato, the better for frying. If you have a waxy potato, you want to mash them. Yukon Golds are the best of both worlds.
I have found when roasting Russet potatoes, they turn out more dry. Red potatoes are more waxy and are best for shredding.
Here is an article about the different kinds of potatoes.
How To Cut Potatoes Into Wedges
Cutting your potatoes into wedges really depends upon the SIZE of your potatoes! I they are small, all you need to do is:
- 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, spices or Parmesan cheese!
- 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.
I love Gordon Ramsay! Here he shows you exactly how to cut your wedges!
What Temperature Do I Bake My Wedges At?
High heat is best for potatoes. You can bake them anywhere from 400ºF to 450ºF. Potatoes can handle the heat! Just make sure you flip your potatoes if you want browning on both sides. OR you can use my technique below of using your oven’s broiler!
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.
- 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 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!
5. How To Get Crisper Wedges
- 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.
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 wedges here should not take longer than that from start to finish!
What Do You Eat With Potato Wedges?
You could eat any of the following with these wedges!
- Mini Burger Bites
- Fried Fish
- Baked Chicken
- Sauteed Chicken
- Chicken Tenders
- Cheese Steak
- Grilled Cheese
Pin the image below to save this recipe for later!
Here are some other party appetizer or snacks you may like:
The BEST Baked Potato Wedges
The BEST Oven Baked Seasoned Potato Wedges
- 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! 🙂