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featured potato wedges

Potato Wedges Recipe

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 174kcal
These simple oven baked potato wedges are an easy and delicious appetizer or side dish. With a few simple ingredients, they are crispy on the outside and perfectly fluffy in the middle.
Print Recipe


  • 4 large russet potatoes cut into 4-8 wedges depending on size (about 3lbs)
  • 1 tablespoon baking soda
  • 3 tablespoons avocado oil
  • Sea salt to taste


  • Preheat oven to 400° F.
    4 russet potatoes
  • 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
    potatoes cut before baking
  • 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.
    3 tablespoons avocado oil
    potato wedges on a baking sheet before baking
  • 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
    potato wedges on a baking sheet after baking



  • Don't skip par boiling the wedges before baking them. This helps them to get nice and fluffy.
  • Let the wedges cool before tossing them in the oil.
  • Bake the wedges on a baking tray in a single layer. If they are overlapping, they won't get crispy all over.


Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 554mg | Potassium: 592mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg