Oven-baked potato wedges – potato wedges coated in a vibrant lemon and herb seasoning, then oven-roasted for a crispy outside and fluffy inside!
Roasted Potato Wedges
Looking for an easy way to make potato wedges that are both crispy and delicious? Look no further!
In this recipe post, I will teach you how to make the perfect roasted, baked potato wedges.
Wedges are a great side dish for any meal, and they are especially good when served with a delicious dipping sauce.
Let’s get started!
Why You’ll Love These Baked Potato Wedges
- They are easy to make with just a few simple ingredients. You don’t even have to peel them.
- The lemon and herb seasoning gives them a bold flavor that is perfect for any occasion.
- They are oven-roasted, so they have a crispy outside and a fluffy, soft inside.
- Potato wedges are versatile – you can change up the seasoning to suit your taste or even add in some cheese for a cheesy flavor.
Equipment you’ll need
- Baking Sheet – I like to use a lipped baking sheet so no potatoes slide off.
- Kitchen Knife – A good kitchen knife makes cutting things, like potatoes, easy.
- Cutting Board
Ingredients you’ll need to make Herb Potato Wedges
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- POTATOES – I use Russet (aka Idaho potatoes). You can leave the skin on or peel them.
- OLIVE OIL
- SEASONINGS – I used salt, pepper, garlic powder, lemon pepper, and a pinch of red pepper flakes in this batch.
How to make Crispy Oven-Baked Potato Wedges
- STEP ONE: Preheat oven to 450° and line a baking sheet with foil, parchment paper, or a silicone mat and set aside.
- STEP TWO: Scrub the potatoes, pat dry, and then cut into wedges, making sure not to cut them too thin, or they will cook too fast. You should aim for potato wedges that are about ¾ inch thick.
- STEP THREE: In a small bowl, whisk together olive oil and seasonings.
- STEP FOUR: Place the wedges into a large zip top bag and pour the mixture over. Seal the bag and shake to fully and evenly coat the potatoes. Pour the potatoes onto the prepared pan in an even layer.
- STEP FIVE: Bake for 20 minutes, use a spatula to carefully flip the potatoes around, then bake for an additional 15-20 minutes or until golden and crisp.
⭐️ Pro Tip: To achieve that perfectly crispy outside we all love, do not crowd the pan! It’s better to make two batches than to have them all steamed.
What to serve with your Baked Potato Wedges
For dipping sauces, try ketchup, ranch dressing, blue cheese dressing, or even yum yum sauce!
Tips & Suggestions
- If you prefer, you can use all olive oil instead of butter.
- For extra crispy wedges, soak the raw potato wedges in hot (but not boiling) water for 10 minutes before baking. This releases some of the starch and allows the potatoes to absorb moisture.
- Switch up the seasonings for variety. Some ideas: garlic wedges, cajun wedges, lemon pepper, etc.
How To Store & Reheat Your Oven-Baked Potato Wedges
If you have any leftovers, store them in an airtight container in the fridge for up to three days.
To reheat, place them in a single layer on a baking sheet and bake at 350 degrees F for about 15 minutes or until heated through.
If you have an air fryer, you can also toss them in there, in a single layer, at 350° for about 5 minutes or until heated through and crisp.
Do I have to use russet potatoes?
No, Yukon gold or red potatoes would also work well in this recipe.
Can I use another type of herb seasoning?
Yes, you can use any type of herb seasoning that you like. If you are using a dry mix, start with about ¼ teaspoon and add more if needed.
Can I make these baked potato wedges in the air fryer?
Sure! Just follow the same instructions, but cook them in the air fryer at 400 degrees F for 12 minutes, flipping once.
Do I have to peel the potatoes?
No, you do not have to peel the potatoes. I like to leave the skin on for added nutrients and flavor.
Need more ways to cook potatoes? Try these:
Click here for my entire collection of side dish recipes.
Originally published October 18, 2011