Crunchy Seasoned Baked Potato Wedges – Golden brown. Super crunchy. Perfectly seasoned. Why buy frozen ones when homemade is so much better and so easy to make??
Pssst. And did you know that the calories in potato wedges is less than half that of fries??
CRUNCHY Baked Potato Wedges!
Potato wedges are almost as popular as fries in Australia. When you go to a pub, there will inevitably be wedges on the bistro menu right alongside fries.
And there’s almost as many varieties of frozen potato wedges as there are fries. Different flavours, different crunch levels, normal potato and sweet potato, extra spicy – the list goes on and on.
I’m not going to deny that I have been known to have a stash of frozen wedges in my freezer. They are SUCH a great midnight snack….I can’t help it, I just can’t resist the convenience!
BUT as with everything, homemade is so much better. I’ve always noticed that the frozen ones have a slight sourness to them (I’ve also noticed that with frozen Potato Gems / Tater Tots) – anyone else notice that??
Coating potatoes in a light seasoning adds flavour and extra CRUNCH!
Potato Wedges Seasoning
I use a seasoning made with just paprika, garlic and onion powder, salt and pepper.
I’ve played around with various seasoning mixes, but keep falling back to this simple combination that I think closely resembles the seasoned wedges served at pubs and the ones you can get from the supermarket!
How to make potato wedges
Potato wedges are really simple to make – and faster than fries too because the potato is cut into larger pieces!! Just cut into wedges, toss in oil and the seasoning, then bake for 35 minutes until crunchy!
How to cut potato wedges
Cutting potato wedges is far easier than cutting fries! Just cut the potato in half (step 1 below), then place the cut side face down on the cutting board (step 2 below).
Then cut that piece into 3 or 4 pieces, depending on the size of your potato.
I cut large potatoes into 8 wedges, and small/medium potatoes into 6 pieces.
My tricks for CRUNCHY potato wedges!
You’ll find recipes “out there” that swear by all sorts of involved methods for super crunchy baked potato wedges, from soaking in water to dusting in semolina, to preheating oil in the oven before adding the wedges – like I make insanely crunchy Roast Potatoes.
I find these come out with great crunchy factor without fussing with any of those fiddly techniques! And here are my tips:
Light dusting of seasoning provides a coating that gets crunchy when baked
Right amount of oil. Too much and it actually makes them soggy. Too little and the seasoning doesn’t stick on the wedges and the wedges stick to the baking tray.
High(ish) oven helps set that crust extra quickly!
Right potato – this recipe is pretty solid and will work with the common potato types (which tend to be great all rounders). Just avoid really waxy potatoes. Australia, use: dirt brushed (I use this the most), white washed, red potatoes. US: Yukon Gold, Russet.
Dipping sauces for potato wedges
Something to dunk the wedges in is essential!!!
I know some people like tomato sauce or ketchup. Other sauce options I’ve seen include BBQ sauce, yogurt, ranch, aoli (mayo + garlic), and I also like to serve this with Avocado Dipping Sauce.
But for us Aussies, we can’t go past sour cream and sweet chilli sauce. In fact, if you order wedges at a bistro, sour cream and sweet chilli is the default serving sauces – you have to ask if you DON’T want them!!
If you’ve never tried the sour cream/sweet chilli combo, give it a go! It’s outrageously moreish – I guarantee you’ll love it. 😇 – Nagi
Serve these wedges on the side of…
….a big juicy beef burger! Or a chicken burger, copycat Nando’s Portuguese Chicken Burger or any of these Burgers or Sandwiches & Sliders. Otherwise, not traditional but still brilliant with Crispy Beer Battered Fish instead of the chips!
Watch how to make it
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Seasoned Baked Potato Wedges
Ingredients
- 2 lb / 1 kg potatoes , peeled (4 large ones) (Note 1)
- 3 tbsp olive oil
Seasoning
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or sub with more garlic powder)
- 1 tsp salt
- 1/2 tsp pepper
To serve (optional – but highly recommended for optimal experience!)
- Sour cream and
- Sweet chili sauce
- Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish
- Avocado Dipping Sauce
Instructions
- Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
- Mix the Seasoning ingredients.
- Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
- Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
- Spread out on tray, ensuring cut side lies flat on the tray.
- Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
- Serve immediately!
- Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.
Recipe Notes:
- Australia – the common dirt brushed potatoes are the best. These are a great all rounder. DO NOT use desiree (the red ones) – these are waxy, suitable for potato salad.
- US – Russet, Idaho and Yukon Gold are great!
- UK – Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets.
Nutrition Information:
Originally published May 2015. Updated with brand new photos, step photos, video and most importantly, Life of Dozer section added!
Life of Dozer
Proof of crunchiness – I made these these wedges at home and they were still crispy by the time I got them down to Geoff, the unofficial caretaker of the Bayview Dog Park where I take Dozer for a swim almost every day!
I only live 5 minutes away, but by the time I got myself organised, bundled Dozer in the car, found a park then got these wedges to Geoff, they were probably about 15 minutes out of the oven. And he swore they were still super crunchy (and I nicked one to double check! 😂)
I made these and they are amazing!! Will never be buying store bought seasoned wedges ever again!
Such a great flavored side dish, and adds a lovely color to your plate too.
I absolutely love making these ! So good ! I’m wondering though, I always bake the wedges directly on the baking tray but they’re sometimes difficult to get off the tray. Would they cook as well if I line the tray with baking paper ?
Like you, Sharon, I have had these stick to the baking sheet. What I’ve found is that I let the pan cool for a minute or two, they come right off. Hope this helps you nearly a year later!
Brush your baking tray liberally with oil first before adding potatoes 🤩
Instead of parchment paper, line your tray with Reynolds nonstick aluminum foil. Ever since I discovered this product, I use it a lot. It really works and you don’t have to add extra oil to the tray. Plus, easy cleanup.
Be careful putting baking paper into a hot oven as I’ve had it catch on fire before. I have the same issue as you with them being difficult to get off the tray. Otherwise, totally love them!
These are outstanding! Another home run of a recipe.
This has been my go to recipe for potatoes. But….now I had stomach surgery and cannot tolerate hot spicy food which I miss terribly. So tonight I used Greek seasoning and baked as your recipe calls for. Which is GREAT. Thank you again.
I usually use sweet paprika in this recipe but I had run out so used smoked paprika instead. My family love both versions. I quite often have to make a double batch.
These sound yummy . Going to try tonight . Just came to comment that I love Bayview! My son and his family live on the Northern Beaches and take my granddoggy , Dougie ,(golden retriever) down there. The dogs all look so happy…. it’s the best!
better than storebrought!
Absolutely fantastic. I have done these with the skin on as well.
Turned out perfectly
Best french fries I’ve had. I throw them in the airfryer.
Another quick, easy and tasty side served with garlic mayo + your panko chicken tenders (which my kids adore) and a garden salad.
Thanks Nagi 🙂
Holly xx
Do you have to use regular olive oil, or can you use extra virgin olive oil?
Either would be fine here, Spencer. N x
Thankyou!
Hey Dozer 😀
Excellent simple, love it
Making these for dinner – delicious!
I made these for dinner last night and they were an absolute winner. I’ve tried so many different methods for making wedges (par cooking the potatoes, coating in polenta, frying them) and they all resulted in substandard wedges and required a lot of effort. These were simple and really delicious. Thank you very much
Making this tonight with the fish sticks and can’t wait! Do you have a recipe for aioli sauce by chance? Thanks! Love to Dozer too.
Hi Nahi, absolutely love all your recipes. They are a no fail. Thank you so much for sharing your expertise.
Can we use sweet potato instead? What would be the difference in terms of cooking ?
Thank you!
Hi Jess, I’m yet to get the perfect crispy sweet potato wedges! The sugar in them causes them to so slightly soggy unfortunately!!! I’m working on it though. N x
Thank you so much!!! Appreciate your response & apologies for the the auto correct kicking in for your name.xx
These turned out great! We had these with chicken and veg pizza using leftover chicken from the slow cooker lemon garlic roast chicken. Also a winner! Thanks so much for your recipes. ☺
I have made these a million times!!!!!!!! I do par cook the wedges a little, I think it’s worth the extra crunch, serve with sour cream and sweet chilli also. Everybody loves them, sometimes I do sweet potato as well but do not parboil the sweet potato! The combo looks pretty in a big dish, I am so fancy 😆