Why I love these roasted potato wedges
I’ve always loved potato wedges as a side dish for any meal. They’re so simple and when they’re done right, they can be just as good – maybe even better – than French fries.
We had them all the time growing up, but a lot of times, they were sprinkled with cheese for extra flavor. So good, but so full of dairy.
Thankfully, I found a great alternative that adds a great amount of flavor – classic seasoned salt. The simple mix has a tiny bit of sugar, that helps the potatoes brown.
Here’s what you’ll need to make them
How to make potato wedges
Cut the potatoes. Start by slicing the potatoes into wedges, lengthwise. The thinner you cut the wedges, the faster they will cook and crisp up.
Soak the potatoes. Place your potato wedges into a large bowl and cover with cold water. The soaking process will help your potato wedges get extra crispy, but it is an optional step.
If you don’t have time, feel free to skip the soak and just an a few extra minutes for baking.
Add the seasoning. Drain the water from the bowl and drizzle the potatoes with olive oil. The add the seasoned salt, pepper, garlic powder, onion powder and paprika.
Stir or toss the potatoes around the bowl to evenly coat them in the seasoning.
Bake the potato wedges. Transfer the potatoes to your baking sheet and roast them in the oven for 45 – 50 minutes, or until they’re golden brown and crispy.
The length of time will really depend on how thick or thin you sliced your potatoes, so keep an eye on them after 40 minutes.
FAQs and tips for making the best crispy potato wedges
Absolutely. French fries are usually deep fried in oil, which increases their fat content by a lot. Since these potato wedges are only baked with a few tablespoons of oil, you get a much healthier potato.
I prefer to use russet potatoes for roasting because they get the crispiest, but you can also use Yukon gold or even red potatoes.
Yes. You should absolutely soak your potatoes before roasting them if you want crispy potato wedges. It’s not 100% necessary, but it removes some of the starch which crisps them up.
If your potatoes won’t get crispy, it could be for several reasons. Most likely, you either haven’t cooked them long enough, or you didn’t soak your potatoes before roasting them. Alternatively, if you’re using the wrong type of potato, you may have difficulty getting them to be crispy.
These seasoned potato wedges would be great with:
- Italian green beans
- Lamb burgers
- Pan seared chicken breast
- Turkey meatballs
- Olive Garden salad recipe
More potato recipes you’ll love:
- Dairy free mashed potatoes
- Vegan scalloped potatoes
- Healthy sweet potato casserole
- Roasted potato salad
- Tater tot breakfast casserole
Seasoned Roasted Potatoes Wedges
Ingredients
- 6 – 8 medium potatoes, washed and sliced into wedges
- 3 tablespoon olive oil
- 2 teaspoons seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Place sliced potatoes in a large bowl of cold water and soak for about 30 minutes. This step is optional, but will provide the crispiest results. After soaking drain the potatoes and return the to the mixing bowl.
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- Add olive oil and seasonings to the mixing bowl and stir to coat the potatoes evenly.
- Transfer to baking sheet and bake for 45 – 55 minutes, or until potatoes are golden brown and crispy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Yes!!!! This is exactly what I was looking for without having to scroll through 75 ways to cook potato’s pictures! Haha so seriously, thank you so much!
Easy and soooo yummy
Question, what type of potato?
We normally use russet potatoes, but any regular sized potato should work.
Russet or red
How long do you soak the potatoes?
You will want to soak them for 30 minutes.
Easy recipe and delicious!
What temp?
The temp is listed in the recipe card. 450˚F.
This sounds great and I’m going to try it exactly as on the recipe card.
I was wondering though about adding corn starch for add crispiness? Any thoughts?