These roasted potato wedges come out crispy on the outside with tender centers and use simple pantry ingredients. They’re easy to adapt—swap or add seasonings to suit your taste.
If you love fries, these roasted potato wedges are a healthier, equally satisfying alternative. Instead of deep-frying, we bake them and use olive or avocado oil for a cleaner flavor and lighter texture.
Basic ingredients (full list and instructions appear in the recipe card below):
- Potatoes
- Olive or avocado oil
- Seasonings (salt, pepper, garlic powder, herbs)
Should you soak or parboil these potatoes?
No need. Roasting at a high temperature gives a crisp exterior and a soft interior without pre-soaking or parboiling, saving time and effort.
What potatoes are best to use?
Yellow or gold potatoes are my favorite for their naturally buttery flavor, but russets and red potatoes work well too. Choose potatoes of similar size so they cook evenly.
Ways to customize these potato wedges
Use whatever seasonings you have on hand. If you’re missing one spice, omit it or replace it with another you enjoy. Ideas:
- Ranch-style: add dried dill and onion powder.
- Spicy: add chili powder and smoked paprika for heat and depth.
- Cheesy: top wedges with shredded cheddar after baking and return to the oven for a few minutes to melt. For a dairy-free option, use a plant-based queso or sauce.
How to slice your potato wedges
Start with potatoes that are similar in size and cut each into uniform wedges so they bake evenly:
Large potatoes: halve lengthwise, then cut each half into fourths for 8 wedges.
Medium potatoes: halve lengthwise, then cut each half into thirds for 6 wedges.
Small potatoes: halve lengthwise, then cut each half in half for 4 wedges.
Can you make these ahead of time?
They’re best served right out of the oven. For meal prep, store cooked wedges in the fridge and reheat in an air fryer to restore crispiness.
How to serve these
Offer a variety of dipping sauces—ketchup, ranch, honey mustard, or a tangy comeback sauce are all great choices. They also pair well with burgers, grilled meats, or a simple salad.
More recipes like this:
Skillet Breakfast Potatoes
Southwestern Skillet Potatoes
Easy Diced Air Fryer Potatoes
Cinnamon Raisin Diced Sweet Potatoes
Smashed and Roasted Italian Potatoes
Roasted Potato Wedges
10
40
50
8 servings
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Ingredients
- 3 pounds potatoes (gold or yellow preferred; russet also works)
- ¼ cup olive or avocado oil
- 1½ teaspoon garlic powder
- 1½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
Instructions
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Preheat the oven to 400°F (200°C). Line a 12 x 17-inch baking sheet with parchment paper.
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Slice potatoes in half lengthwise. Lay each half flat and slice into wedges: large potatoes into fourths (8 wedges), medium into thirds (6 wedges), small into halves (4 wedges).
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Place wedges in a large bowl. Add oil, garlic powder, salt, oregano, parsley, and black pepper. Toss with your hands to coat evenly.
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Spread wedges in a single layer on the prepared baking sheet. Bake 20 minutes, flip, then bake another 20–25 minutes until edges are crispy and centers are tender.
Nutrition
Carbohydrates: 30g,
Protein: 4g,
Fat: 7g
Nutrition information is automatically calculated and should be used as an approximation.
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