These potato wedges are coated with the perfect bled of spices and then baked in the oven until crispy. They make the best side dish for burgers and sandwiches!
Let’s eat potato wedges on the side of everything, m’kay?
As a good girl of Norwegian descent, I grew up loving potatoes. They can be enjoyed a hundred different ways, but today is one of the best because we’re making them super crispy in the oven!
This recipe is super simple and ready to be thrown together with minimal hands-on work. The potatoes will crisp up in the oven while you grill some veggies, press some tofu, or throw together a veggie burger.
How to cut potato wedges
How you cut your potato wedges will depend on how big your russet potatoes are and how thin you want your wedges. I had some pretty big potatoes, so I cut them in half, then into 4-6 slices. I make those final cuts a bit diagonally rather than straight down so I can have a nice wedge rather than a slab of potato.
Do I need to soak my potato wedges?
Yes, but also, no? Soaking your potatoes will help them get extra crispy because it removes some of the starch. Let them soak anywhere from 15-60 minutes for best results. If you just don’t have time for that nonsense, go ahead and pat them dry right after cutting and proceed with the recipe.
How to season potato wedges
I’m using a savory mixture of garlic powder, onion powder, salt, pepper, and paprika. These are spices I always have on hand, so it’s easy to turn a few extra potatoes into crispy oven fries!
As you can see in the video, I find shaking everything up in a resealable bag to be the easiest way to coat each wedge in oil and seasoning. If you prefer not to use plastic you can definitely place everything on a rimmed baking sheet (affiliate link to the one I own) and use your hands to coat each potato evenly.
What to serve with potato wedges
- Walnut Burgers
- Chik’n Caesar Wraps
- Cajun Tofu Wraps
- Spinach Stuffed Portobello Mushrooms
- Homemade Ketchup
This potato wedges recipe can be customized! Here are a few ideas to get you started:
- Add ½ cup fresh grated vegetarian parmesan cheese with the spices
- Add ½ cup panko breadcrumbs with the spices
- Add ¼ teaspoon ground mustard, cayenne pepper, or Italian seasoning to the spice mix
- Skip the soaking and just season and bake the potatoes
- Use whatever kind of potatoes you have on hand, cutting in half or quarters if small, and adjusting the bake time as needed
Looking for more side dish recipes?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 4-6 russet potatoes
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 3 tablespoons olive oil
- Preheat the oven to 400ºLine a large rimmed baking sheet with parchment paper or coat with oil or cooking spray.
- Cut each potato in half, then slice each half into 4-6 wedges. Place all the cut potatoes in a large bowl and cover with water. Let soak for 15-60 minutes.
- Drain the potatoes and pat dry with a clean towel. Place the wedges in a large, resealable zip top bag.
- In a small bowl, combine garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.
- Add olive oil and the spice mix to the bag with the potato wedges and seal to close. Shake it around, rubbing the wedges through the bag to ensure each piece is evenly coated. Remove the potatoes from the bag and transfer them to the prepared baking sheet, arranging them in a single layer.
- Bake the wedges for 30 minutes, flip, and bake 25-30 minutes more, checking to make sure they don’t burn.
- Serve with ketchup or your favorite dipping sauce.