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! 😂)
Okay, cutting my potatoes right now! For the sour cream sweet chili sauce, is it a 50/50 mix or something else? We’ve been to Australia (from Canada) three times, and we never got sour cream sweet chili sauce in any pub! Why did they keep this secret?!?!?! We’re Canadian, almost honourary Aussies!
Are you joking???! It’s a standard here!!! You serve with sour cream and sweet chilli separated (not mixed). Dip into the sour cream then dunk in the sweet chilli and DEVOUR! N x
It was delicious – even though I did mix the sour cream with the sweet chili sauce … thank you Nagi, I love your recipes!
I am wishing for some sweet chilli sauce, but don’t know what it is. It is not Heinze Chili Sauce. Maybe we don’t have it in the US. I’ll try this recipe this weekend! Love your recipes, Nagi!
Hi Ruth, try Trader Joes sweet chilli 🙂
Thank you! Will proceed and get back after enjoying the yummy wedges! 🙂
Just curious if anyone has tried these in an air fryer? If not the oven works, have NEVER had one of your recipes disappoint!! Thank you, they look delicious!
Hi Pam! I haven’t specifically tried this recipe but based on other things I’ve made in the air fryer, I am confident it will work. Only reason I don’t is because air fryer limits the batch size! What I would do is give it a spray of oil after coating in seasoning, then cook in the air fryer 🙂 N x
It was amazing! So crunchy n flavorful.. loved it.
Excellent Sarah!
My family loves these! Made them twice and we gobble them up. What I love is that they are much healthier than frying and have so much flavor.
Wahoo, that’s great Nahla!
I love these so much and make them all the time, but I can neber get them crispy. I don’t know what I’m doing wrong, the’re either soft or burnt (but still delicious!)
Hi Rebecca, could be the type of potatoes you’re using – which type are you using? N x
Hi Nagi,
I’ve been using white potatos but have even tried red ones just to see if they would work. Neither seem to want to crunch up but are still super tasty!
Dear Nagi, I love your simplistic optimistic outlook on life. It gives me great pleasure to check out and try your recipes. I’ve ordered a potato rIser. Can’t wait to try out your mash potato recipe. Give Dozer a warm pat.
That’s so nice to hear Frank, thanks so much! N x
Thank you for this recipe Nagi they were delicious and easy to make. Another superb recipe !
That’s great Karyn!!
Hi Nagi, Would this recipe work for sweet potatoes? Many thanks.
Hi Maria, sweet potatoes contain more sugar. While you can definitely use this recipe for sweet potatoes, I’m yet to perfect the best CRISPY sweet potato wedges!! – N x
That poor guy lives in his car ?
How sad. It was nice of you to bring him something to eat.
That kind of behavior tends to come back to you.
I’m going to try these fries in my Airfryer !!
I hope you love them Rodney!
These were delicious! I actually used the seasoning on chat potatoes instead of the wedge shape and my son who doesn’t usually like ‘roast potatoes’ asked for more! Thanks Nagi!
You’ve converted him!! WOOT!
Delicious!! Perfect combo of seasonings. I ran out of time and had to get them out of the oven before they were super crispy but they were still delicious!
Delicious
Thanks so much Fabian!
Your recipes are the best. Family loves your butter chicken recipe. The birthday favorite! Your instructions and photos are so helpful. Thank you for sharing your ideas and recipes.
I made these tonight. I grow all my own veggies and just dug up all my potatoes. I only grew red ones and they are considered “waxy” I was nervous because I REALLY wanted to make these. I followed your recipe but before I put the olive oil on I actually coated them in a tablespoon and a half of corn starch! They were perfectly crispy and we devoured them. I don’t usually like wedges but this recipe was sent to my mom and mother in law! They were wonderful. Thanks for another amazing recipe
They were great thanks. How do I stop them sticking to the tray?
Hi Miranda, oil will stop them from sticking and make them nice and crunchy – N x
It was amazing! So crunchy n flavorful.. loved it.
really good and easy
these look so good! i begged my mum to make them tonight and she will!! can you test if they are yummy with gravy? my mum thinks they HAVE to be with sweet chilli and sour cream. i feel so bad for that man!
I’m so happy you enjoyed them Maria!
So easy to make I cook them in my Halagen oven my partner loves them thanks Nagi x
Your partner? What does that mean?
It’s almost 2020 and you don’t know what the term partner is?
Sounds perfect Janet!
Hi Nagi,
Just checking whether the seasoning mix uses smoked paprika or regular paprika? Many thanks!
Hi Sandra, either would work fine here – N x
How would you suggest adjusting this recipe for 10 hungry people? Say, for eating whilst watching a certain football final in a few weeks?
Hi Edwina – you can adjust the serving size using the slider and all the ingredients will adjust for you – N x