Roasted Potato Wedges
These roasted potato wedges have a crispy outside and require simple ingredients you already have at home. It’s also so easy to customize the flavors using different combinations of seasonings!
Today’s recipe is for the french fry fans! (That’s me.)
These Roasted Potato Wedges are just as satisfying as regular fries but so much healthier. We’re baking these instead of frying. Plus we’re making these with olive or avocado oil instead of vegetable or peanut oil.
For this recipe you’ll need (full list of ingredients and instructions can be found in the recipe card below):
- Olive or avocado oil
Should you soak or parboil these potatoes?
Nope! We’re cooking at a high temperature to achieve that perfect balance of crispy and soft. No need to soak the potatoes or parboil them before baking.
What potatoes are best to use?
I prefer yellow or gold potatoes for a natural buttery flavor. Russet and red potatoes also work well!
Ways to customize these potato wedges
I’m a big fan of using whatever seasonings you have on hand. If you’re missing a spice I’ve listed simply omit it and add something else you love. Here are a few ideas:
- For a ranch flavor, add a generous amount of dried dill and onion powder.
- Want a bit of heat? Add chili powder and paprika to your seasoning blend.
- For a really good time you can turn these into cheese fries by topping with shredded cheddar cheese after cooking. Pop back in the oven for 5 minutes or until cheese is melted. To keep it dairy free you can just pour my Dairy Free Cashew Queso on top of the finished wedges!
How to slice your potato wedges
You want to start with potatoes that are the same size. Then cut the wedges so that every wedge is uniform in size. This helps them all cook evenly and you won’t end up with some overcooked or undercooked wedges.
Large potatoes: Slice in half lengthwise. Then slice each half into fourths (also lengthwise). You’ll have 8 total wedges.
Medium potatoes: Slice in half lengthwise. Then slice each half into thirds (also lengthwise). You’ll have 6 total wedges.
Small potatoes: Slice in half lengthwise. Then slice each half in half (also lengthwise). You’ll have 4 total wedges.
Can you make these ahead of time?
These potato wedges are best when served immediately after cooking. If you’d like to use them for meal prep I recommend reheating them in the air fryer to get them crispy again.
How to serve these
Roasted Potato Wedges
- 3 pounds potatoes, I prefer gold or yellow potatoes but russet works too
- 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
- Preheat oven to 400 degrees. Line a 12 x 17 baking sheet with parchment paper.
- Slice your potatoes in half length-wise. Then lay both halves on the cutting board and slice each half 2 to 4 times (depending on the size of the potato) to create wedges. Large potatoes: slice in half long-wise, then slice each half into fourths, 8 total wedgesMedium potatoes: slice in half, then slice each half into thirds, 6 total wedgesSmall potatoes: slice in half, then slice each half into halves, 4 total wedges
- Add the potato wedges to an oversized bowl (bigger than you think you'll need so that you have plenty of room to coat the wedges). Add oil, garlic powder, salt, oregano, parsley, and pepper. Use your hands to move the wedges around in the oil and seasonings until every wedge is evenly coated.
- Spread the wedges on the prepared baking sheet in a single layer. Place in the oven and bake for 20 minutes. Flip. Bake for another 20 to 25 minutes, or until potatoes are crispy on the edges with soft centers.