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These simple oven-baked potato wedges are an easy and delicious appetizer or side dish. With a few simple ingredients, they turn out crispy on the outside and perfectly fluffy on the inside.
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Pin ItOven Baked Potato Wedges Recipe
Potato wedges are one of my weaknesses in life! Whether they are served up as an appetizer with dips or as part of a full meal, I can not get enough of them. These wedges are always a crowd pleaser. Just as good as deep fried, but less messy and a little bit healthier.
Baked in the oven, these wedges come out super crispy and the middles are perfectly soft and fluffy. So much better than frozen wedges, this homemade recipe is a must make.
Potato Wedges Recipe
Ingredients
- 4 large russet potatoes cut into 4-8 wedges depending on size (about 3lbs), Yukons work well too.
- 1 tablespoon baking soda
- 3 tablespoons avocado oil
- Sea salt to taste
Video
Instructions
- Preheat oven to 400°F.
- Bring a large pot of water to a boil, once boiling add the baking soda and potatoes. Cook for 7-10 minutes until tender on the outside but still firm when pierced with a fork.4 large russet potatoes, 1 tablespoon baking soda
- Remove the potatoes with a slotted spoon and place on a baking sheet. Let cool completely and give the pan a shake to rough the potatoes up just a bit—be careful not to break the wedges. Drizzle each side with oil.3 tablespoons avocado oil
- Transfer the pan to the oven and bake for 40 minutes, flipping once, until golden brown and crispy. Season with salt and serve immediately.Sea salt
Becky’s Tips
- Don’t skip parboiling the wedges before baking them. This helps them get nice and fluffy.
- Bake the wedges on a baking tray in a single layer. If they are overlapping, they won’t get crispy all over.
- Prefer to use your Air Fryer? Follow the instructions for these Air Fryer potato wedges instead!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Potato Wedges Step by Step
Get the oven going: Preheat oven to 400°F.
Parboil the potatoes: Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of baking soda and 4 large Russet potatoes. Cook for 7-10 minutes until tender on the outside but still firm when pierced with a fork.
Transfer to baking sheet: Remove the potatoes with a slotted spoon and place on a baking sheet. Let cool completely and give the pan a shake to rough the potatoes up just a bit, be careful not to break the wedges though. Drizzle each side with oil.
Bake: Transfer the pan to the oven and bake for 40 minutes, flipping once, until golden brown and crispy.
Season and serve: Season with salt and serve immediately.
How to Store
Store leftover wedges in an airtight container in the fridge for up to 3 days. Reheat in a warm oven until crisp.. Freeze leftovers for up to 3 months. Thaw in the fridge overnight and heat up in a warm oven.
Serving Suggestions
These potato wedges are great served as an appetizer with your favorite dips or as part of a main meal. Try serving them with these kid-friendly fish sticks or Air Fryer chicken nuggets. For more of an adult-friendly meal, these delicious garlic steak bites or a batch of juicy turkey burgers are perfect.
