My baked potato wedges recipe guarantees perfectly crispy golden brown outsides and delicious fluffy, tender insides.
My family loves roasted potatoes, from crispy baked French fries to sweet potato fries to these amazing roasted potato wedges. We’ve been using this potato wedge recipe for years, and along the way, we’ve picked up a few tricks to make sure they come out perfectly golden and crisp every single time.
If you’ve ever baked potato wedges, you know the struggle of them sticking to the pan. No one wants to wrestle with stuck-on potatoes! We’ve got you covered with our favorite tips for making sure your wedges come out perfectly crisp and easy to lift every time.
Key Ingredients
- Baking Potatoes: I love large russet potatoes for potato wedges and leave the peel on them for roasting. Other varieties of potato work in the recipe below, but you won’t get that super fluffy inside like when using russets.
- Oil: I use olive oil or avocado oil for this recipe. Skip extra-virgin olive oil, which doesn’t fare as well in a hot oven.
- Seasonings: This is up to you! I love tossing these with seasoned salt and chopped fresh rosemary, but use what you love!
Find the full recipe with measurements below.
How to Make Crispy Baked Potato Wedges
Tip 1: Soaking the wedges is my secret for the best potato wedges. Soak the cut potatoes in cold water for about 30 minutes. It makes all the difference! Just make sure to dry them really well before tossing with oil and your favorite seasonings.
Tip 2: Bake them directly on the baking sheet. I always add a little extra oil to my baking sheet and skip the parchment or foil. Baking directly on the baking sheet creates the crispiest, most golden-brown potatoes. When you add them, make sure that you spread the potatoes out so they have plenty of space to roast, not steam.
Tip 3: Bake in a hot oven and flip. I bake my potato wedges at 400°F for 20 minutes, then flip them and keep baking until they’re golden and crisp on the outside, but still tender inside. That’s the magic combo for perfect wedges every time.
Serving Suggestions
We make these a lot during the week. My son loves them with a side of ketchup, but Adam and I rotate between a variety of dipping sauces. A few favorites are creamy honey mustard, homemade mayo, fry sauce, and our Bang Bang sauce (sweet and spicy).
These work alongside a lot of different dishes. Here are a few of our most made:
- Meatloaf or Turkey Meatloaf
- Roast Chicken
- Burgers! Try our Chicken Burgers, Smash Burgers, or Veggie Burgers
- Lemon Chicken Thighs (they are delicious for soaking up the sauce)
- Lemon Dill Baked Salmon
- Salmon Patties with Creamy Dill Sauce
Perfect Baked Potato Wedges
- PREP
- COOK
- TOTAL
Our baked potato wedges are perfectly browned and crisp on the outside and tender on the inside. You are welcome to line your baking sheet with parchment, but for the crispiest results, bake your wedges directly on the oiled baking sheet.
To keep the wedges from sticking, we soak them in cold water to remove some of the extra starch, and we use plenty of olive oil (about a tablespoon per potato) for roasting.
You Will Need
4 large baking potatoes, unpeeled
4 tablespoons olive oil or avocado oil (60 ml)
¾ teaspoon seasoned salt or use ½ teaspoon fine sea salt
½ teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
Pinch finishing salt, like flaky sea salt, optional
Directions
1Preheat the oven to 400°F (204°C). Evenly coat a large baking sheet with one tablespoon of olive oil (nonstick baking sheets are best).
2Scrub and rinse potatoes, cut them into six long wedges, and add them to a large bowl.
3Cover the potatoes with cold water and soak them for 30 minutes. Drain and rinse the potatoes, spread them onto a clean dish towel, and pat them very dry.
4Dry the bowl the potatoes were soaking in. Add the potatoes to the bowl and toss with the remaining three tablespoons of olive oil, seasoned salt, pepper, and rosemary.
5Spread the potatoes in a single layer and cut side down on the oiled baking sheet. Bake the potatoes until lightly browned, crisp on the outside, and tender inside, 35 to 45 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, give them a bit longer in the oven to brown further, and then use two forks to wiggle them free.
6Sprinkle with a little extra salt (if desired) and serve.
Adam and Joanne's Tips
- Potatoes sticking: If you cannot flip the potatoes, give them a bit longer in the oven to brown, and then use two forks to wiggle them from side to side to release them.
- Storing: Leftover roasted potato wedges can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm them in the oven at 350°F for 10 to 15 minutes or until crispy again.
- The nutrition facts provided below are estimates.
I’ve made this recipe four or five times. I season with salt and pepper only and whip up a batch of cheese sauce for dipping. The potatoes come out crispy on the outside and fluffy on the inside everytime. The only thing I do differently is, I soaked the potatoes for 30 min, drain, and add fresh water and soak for 30 more mins. Thank you for sharing this recipe.
You are so welcome! So happy you enjoy the recipe 🙂
I made this yesterday, and it was PERFECT! Just as you wrote: golden brown and crispy on the outisde, fluffy on the inside. Absolutely delicious. We ate them all (and I made enough for two servings!). This is my new favorite potato recipe.
We were blown away by these. I have 2 large Rosemary bushes in the garden so I will be making plenty more..
I cannot wait to try these tomorrow for our Fourth of July bbq. There will be about 12 of us there, and this is a side (“French fries” but way better lol) for burgers. Do you think doubling the recipe will be enough, or should I triple it?
Doubling really should do it, but you can triple and save the leftovers.
We are so happy that you love the recipe:)
I used avocado oil in the amounts noted in the recipe, 1T on the baking sheet (regular stainless steel) and 3T in the bowl with the dried potato wedges. While baking, the smell of the oil was very noticeable and when I tried the potatoes after they were done, the oil taste was definitely too strong. Since I didn’t have any problems with sticking, I’m hoping using less oil the next time will take care of the problem.
Hi Holly, Thanks for the feedback! It sounds like the oil might be the problem. While avocado oil is usually mild, a strong taste can mean it’s gone rancid or is a lower-quality product. Using a different oil, or a fresher batch, might fix this for you. Your idea to use less oil is also a great one, especially if you’re happy with the non-stick results.
Too much oil, cut it by 1/2.
Thanks for the feedback, Linda. The oil really helps these crisp and stop sticking to the pan. I am glad you were able to figure out an amount that works best for you.
Not clear about total baking time.
Turn over after 20 minutes ……….. then
35-45 minutes more??
Hi Gigi, I’ve updated that sentence to be more clear. We roast the potatoes for a total of 35-45 minutes and flip them after 20 minutes. Hope that helps!
New to Inspired Taste, tried this recipe after your super good chocolate chip recipe and also a 10+! I thought we were goind to have left overs but all gone! Easy, delicious and so quick to make! This site will be my to-go-to from now on! Thank you guys!
SilPad! No added oil on pan needed! Amazon now makes they’re own “store brand” version. A proper SilPad has wire in the silicone which aides in the browning.
I prepared this recipe for the first time last night. I followed your directions and they came out perfectly! The only thing I changed was the herb that I used. I didn’t have any rosemary in my cupboard, so I substituted an Italian blend of dried herbs. Just added Rosemary to my shopping list…Your site has become a “go to” for me. I enjoy your recipes!
I make baked frenchfries & have no problem with them sticking, I use doubled foil, spray with oil & spray potatoes after I lay them out, no problem at all, also set my toaster oven at 425
Looking forward to making these. One tip that I learned from the cooking channel is that if you heat the oil on the baking sheet first, it works like a charm. Just drizzle the oil and pop it in the oven to heat up prior to roasting anything. It works great for potatoes, vegetables, fish, meats…anything that you are roasting in the oven!
Just took them out of the oven and quickly tasted one. This recipe is the bomb!!!!
Nice!
I made these for my family. WOW what a reaction. They loved them and devoured every last potato wedge. Great recipe!
Nice! Glad they worked well for you.
Great! Glad they worked out in the end for you.
I love adding rosemary to potatoes, it adds so much doesn’t it?! Yum!
Yep … we love it 🙂
Can you use dried rosemary? That’s all I have on hand.
Yes, definitely. Since dried rosemary will be a little stronger than fresh, use 1 teaspoon of dried herbs for this recipe.
I just made this and they came out great my family loved them. Follow the recipe exactly as it said and they didn’t stick to the pan that made me very happy :).
Nice! So happy about that 🙂
Sweet or regular, I love them both! Especially when they’re crunchy roasted as sprinkled with rosemary like these beauties.
🙂 thanks!