Perfect Baked Potato Wedges
- PREP 30min
- COOK 50min
- TOTAL 1hrs 20min
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.