If I could choose one snack for the rest of my life, these baked potato wedges would be at the top of the list.
They develop a crisp exterior, tender interior, and a subtle hint of rosemary. If you prefer no rosemary, simply omit it. For a spicier version, add your favorite seasoning blend. Want thinner wedges? Cut them smaller to increase crispiness.
Baked potato wedges are versatile: serve them beside a burger, prime rib, or broiled salmon, or enjoy them as a main for a casual meal. They travel easily from weeknight dinner to party snack.
What are the best potatoes to use?
For roasting into wedges, Russet potatoes are the best choice. Their dense texture and lower moisture content produce fluffy insides and a crisp exterior. Waxy varieties like red potatoes or fingerlings don’t crisp as well, so reserve those for salads or boiling. Russets also cut into sturdy thick wedges that hold up to high heat.
Ingredients
Simple ingredients and about 5–10 minutes of hands-on prep:
- 4 large Russet potatoes
- 3 tablespoons olive oil
- cooking spray (or extra oil for the pan)
- fresh rosemary sprigs (optional)
- 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper
How do you cut potatoes into wedges?
Start by scrubbing each potato to remove dirt. There’s no need to peel them. Place a potato on the cutting board and slice it in half lengthwise. Put each half cut-side down, then cut each half into 4 pieces to make eight wedges per potato. For thinner wedges, cut each half into 6 pieces for 12 wedges per potato.
The thickness you choose affects cooking time and texture: smaller wedges get crispier, while thicker wedges stay fluffy inside.
How do you make potato wedges?
After cutting, soak the wedges in cold water for at least 30 minutes to remove excess starch. Soaking also prevents sticking and can be done ahead—store the soaked, drained wedges in the fridge for up to 8 hours to streamline party prep.
When ready to cook, pat the wedges thoroughly dry. Toss them with olive oil and rosemary, making sure each wedge is lightly coated. Grease the baking sheet (cooking spray or a thin layer of oil) and arrange the wedges in a single layer with space around each piece. The oil on the potatoes combined with high oven heat is what creates crispness; greasing the pan helps the wedges release easily after baking.
Season liberally with salt and pepper. Bake at 400°F (about 200°C), flipping the wedges once halfway through cooking. Typically this means 20 minutes on the first side, then an additional 20–25 minutes until the wedges are golden and crispy. Taste and adjust seasoning after baking if desired.
Tips for baking potato wedges
Concise tips to get perfect wedges every time:
- Choose Russet potatoes for the best texture and crispness.
- Soak cut wedges in cold water for at least 30 minutes to remove starch.
- Dry the wedges well before tossing with oil to ensure crisping.
- Coat both the wedges and the baking pan with oil to prevent sticking.
- Bake at a high temperature so the exterior crisps while the interior cooks through.
- Customize seasonings—omit the rosemary or swap in spices to suit your taste.
What to serve them with?
Wedges pair with many dips and entrees. Enjoy them plain or serve with ranch, ketchup, mustard, honey-mustard, cheese sauce, onion dip, or mayo. For something different, drizzle a balsamic glaze, top with chili, or turn them into nacho fries. They work equally well next to burgers, grilled fish, or roast meats.
Baked Potato Wedges
4-6 servings
20 minutes
45 minutes
30 minutes
1 hour 35 minutes
These baked potato wedges are crispy outside, tender inside, and lightly roasted with rosemary.
Ingredients
- 4 large Russet potatoes, cut into 8 wedges each (do not peel)
- 3 tablespoons olive oil
- cooking spray or extra oil for the pan
- 4 sprigs rosemary, broken or chopped (optional)
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place the potato wedges in a bowl and cover completely with cold water. Let them sit at least 30 minutes and up to 8 hours.
- Preheat the oven to 400°F (200°C).
- Drain the potatoes and pat them completely dry on paper towels. Toss the wedges with olive oil and rosemary.
- Spray a large sheet pan with cooking spray or brush with oil. Arrange the wedges in a single layer with space between them. Sprinkle with salt and pepper.
- Bake for 20 minutes, remove and flip each wedge, then return to the oven for another 20–25 minutes or until browned and crispy.
- Adjust seasoning with additional salt if desired and serve warm.
Notes
For a stronger rosemary flavor, chop some of the fresh rosemary and toss it with the potatoes before baking.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 249Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 408mgCarbohydrates: 43gFiber: 5gSugar: 2gProtein: 5g
This data was provided and calculated by Nutritionix.