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. They remind me of KFC wedges!
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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!
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 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!
What Do You Eat With Potato Wedges?
You could eat any of the following with these wedges!
- Fried Fish
- Baked Chicken
- Sauteed Chicken
- Chicken Tenders
- Grilled Cheese
- As an appetizer!
One more thing! Here are some items I love to use when hosting. The to-go containers are great for when you want to give away leftovers. The long plates are my favorite for serving appetizers on.
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.
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 Baked 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! 🙂