Roasted Potato Wedges
Make delicious roasted potato wedges with a crispy exterior and a soft interior. A versatile and flavorful side dish.
Roasted potatoes go with just about any main dish. These potatoes come out crispy on the outside and soft on the inside. With a simple combination of oil or butter, salt, pepper, and garlic, you probably have everything you need in your fridge and pantry.
Whether you’re serving them with steak, chicken, fish, or just snacking on them straight from the pan, these potato wedges deliver. Try adding onions, bacon, or herbs for a custom twist!
What You’ll Like About This Dish
Crispy and tender. Roasted at high heat for that perfect contrast of textures.
Pantry-friendly. Uses simple ingredients you likely have on hand already.
Pairs with anything. A flexible side that works with almost any main course.
Ingredient Notes
- Baking potatoes: Russet or Idaho potatoes work best—they crisp up beautifully on the outside while staying fluffy inside.
- Olive oil or butter: Either one works—oil for crispness, butter for richness. Or use a mix of both.
- Salt and pepper: Keep it simple, or add a pinch of seasoning blend if desired.
- Garlic: Finely minced garlic adds aromatic flavor—toss it with the potatoes for even distribution.
Steps to Make Roasted Potato Wedges
- Preheat the oven to 375°F and grease or line a large baking pan.
- Toss the potato wedges with oil or melted butter, salt, pepper, and minced garlic in a large bowl or food storage bag.
- Spread the potatoes in a single layer on the prepared pan.
- Bake for 50 to 60 minutes, stirring occasionally, until crisp and tender.
Tips for Perfect Potato Wedges
- Cut the potatoes into even wedges so they cook evenly and crisp up at the same rate.
- Use a hot oven and don’t crowd the pan—give the wedges room to brown.
- Flip or stir the wedges a couple of times during baking for even color and texture.
- Line your pan with parchment or nonstick foil for easier cleanup.
- Add garlic toward the end if you prefer a milder flavor or want to avoid browning.
Recipe Variations
- Onion lovers. Add sliced onion or shallots to the pan for extra flavor.
- Smoky version. Toss with chopped cooked bacon or sautéed ham after roasting.
- Spicy twist. Sprinkle with cayenne, smoked paprika, or chili powder before baking.
- Cheesy potatoes. Toss with grated Parmesan during the last 10 minutes of roasting.
- Herbed version. Add dried rosemary, thyme, or Italian seasoning to the mix.
Serving Suggestions
- Serve alongside grilled steak, roasted chicken, or baked fish.
- Pair with burgers or sandwiches for a hearty side.
- Add sour cream, ketchup, or aioli for dipping.
- Include in a breakfast plate with eggs and sausage.
- Toss into a grain bowl or salad for extra crunch.
How to Store and Reheat
Refrigerate: Store cooled potato wedges in an airtight container in the fridge for up to 4 days.
Freeze: Spread on a tray to freeze individually, then transfer to freezer bags. Freeze for up to 2 months.
Reheat: Reheat in a 400°F oven or air fryer until crisp. Avoid microwaving, which softens the texture.
Roasted Potato Wedges
Ingredients
- 2 1/2 pounds potatoes, russets or gold, cut in 1- to 1 1/2-inch chunks
- 4 tablespoons olive oil , or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, finely minced
Instructions
- Heat oven to 375 F. Grease a large baking pan or line with nonstick foil.
- In a food storage bag or large bowl, combine the potato chunks, oil or butter, salt, pepper, and garlic. Toss to coat thoroughly and evenly.
- Arrange the potatoes in a single layer in the prepared baking pan. Bake for 50 to 60 minutes, until the potatoes are lightly browned and tender, stirring a few times during baking.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
