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! 😂)
Made these tonight & they were crispy, with great flavor! I used peanut oil, since it can sustain high heat, & works well with fries.
Simply awesome Nagi. Had a crack with these and they are easily the best do it at home, bake in the oven wedges by a country mile. They were even better than those you get back in Oz and NZ because they weren’t oily as some of the pub/cafe ones can be with the deep frying they usually use.
And you are 100% right you just can’t have wedges without sourcream and sweet chilli sauce, anything else is just wrong!
Oh, my…GAWD!!!!!
These are the best friggin things. I never…ever had a better tater. The sauce has changed my life. These are my new side dish and main dish favorite, my favorite movie snack…made these 3 nights in a row. Holy manoly.
These were DELICIOUS. Hubby and I devoured them.
They didn’t come out as crispy as I hoped tho. I am going to try and put some oil in with the pan while it heats and see how that works. The wedges stuck a bit to the pan.
I am also going to season the wedges with the oil and toss them in the hot pan & quickly back in the oven.
I’ll let you know if this fixes it.
I’m so glad you enjoyed this!! If they didn’t come out crispy, I would try turning the oven up as well 🙂 I have a fan forced oven so it’s quite strong!
Didn’t know that Australians serve potato wedges with sour cream and sweet chili sauce! How interesting! Gotta try it that way next time! These wedges look SO CRISPY and DELISH!
It is the BEST combination ever!!! I am not happy if wedges come out without it. It would be like having a sausage roll without tomato sauce – never!!
Oh come on who in the world does not like wedges. I for one cant resist. They definately are better homemade
I thought it was just an “Aussie” thing!! Clearly not 😉
i, too, love potato wedges and in the version of the recipe I use, it has dried basil in the seasonings. I absolutely love ’em!
Oooh! I’ll toss some in the next time I make wedges! 🙂 Thanks for the tip Debra – N x
I want to be able to enjoy such wedges with some quality dipping sauces on the beach in Goa. That would be a dream come true!! Somehow they have changed the rules in some part sin Europe where restaurants are not allowed to serve home cut potato fries/chips and wedges. That’s why my aunty had to close down her cool hotdog burger french fry place some 15 years back. They were famous for home made fries and wedges and obviously once the law was implemented for non-homemade potato products, business went down.
You’re kidding! That is just the oddest law….how strange. I hope your Auntie bounced back. That is just devastating.
Oh baby! Carbs in winter are a must, and then you taunt us with a low-fat oven version? I’m cranking the oven up now!
My simple logic: less fat = eat more 🙂
Looks fab.. I am used to frying the wedges for my kids and eating it with so much guilt with my expanding waist line.. but these baked version are a better option for me.. I can atleast eat it without any guilt.. Have never thought about the sour cream and chilli sauce.. i am gonna aisle hunting this weekend..
Bet my ever expanding waistline problem is worse than yours…. 😉
Sour cream and sweet chilli sauce with wedges is NOT optional, at least at my place. I LOVE these, Nagi!
Mine too!!! 🙂
Well you know what? This is a first for me, I’ve never heard of sour cream and sweet chili sauce together and as a dip for potato wedges. I really have to try this combo, I have a feeling I’m going to like it! I’m with you, I love my potato wedges, more so than fries. We could also throw in some bacon, but I guess it won’t be guilt free anymore. Oh well, who cares!
Ha ha you crack me up!! BACON! Totally 🙂 Makes everything better! You definitely have to try the sour cream / sweet chili combo!! Classic Aussie thing! 🙂
Hi Nagi! I made this for lunch today and it was delicious! So flavorful and yummy! 😀 these potato wedges are amazing!
Sarah! I’m SO HAPPY that you enjoyed it! Thank you so much for coming back to let me know! N xxxx
Hi Tin,
This dish looks very divine, and I am definitely trying this recipe on the memorial day. Thanks for the recipe.
Oooh! I hope you do! So happy at the thought of making into your Memorial Day menu 🙂 Hope you have a wonderful long weekend!!
I wish I had something intelligent to add to the conversation, but all I’m thinking is Yum, yes please 2 buckets to go lol
You crack me up!!! Too funny! Hope you have a wonderful weekend! N x
These potato wedges are everything, Nagi!!! Love how perfectly cooked and crispy they are. I would definitely make a mess while happily devouring these 🙂 The sour cream and sweet chili sauce sound amazing!
Awww, thanks Kelly!!! Well, I tend to make a mess of myself with anything that requires eating with my hands and a sauce…and I LOVE it. The saying “happy as a pig in mud” was made about me, I think! 🙂
These wedges look divine! Love how crunchy they are! Yum – can’t wait to try these out! 😀
THANKS Jessica!! Hope you do give these a go – they were SO crunchy and that seasoning! The flavour is fab!! 🙂
Sour cream and sweet chili sauce now that is a combination I must try!! 😉 I love the thick potato wedges compared to wimpy fritz- these are so much better. It is good to know that I can freeze them but don’t think I will get that opportunity with the boys. Have a super weekend!
You literally made me laugh out loud – wimpy fries!!!! Ha ha ha!! Hope you have a super weekend too! 🙂
Thanks so much Nagi, I love wedges, sour cream and honey sweet chilli sauce, but have then so infrequently due to the high calories, you have made my day plus home made is always best!
You’re welcome Hope! I’m glad you like the look of these 🙂 They really are super delicious and a food blogger friend of mine made them yesterday and said she loved them too!! So it’s not just me 🙂 It always amazes me that these are only 250 calories! That’s for 8 BIG wedges, a 250g/8oz serving i.e. one GIANT potato!! Mmmm…..it’s freezing here in Sydney today, I think I’ll have to make these for lunch! Have a wonderful weekend Hope!
I have never come across sweet chilli sauce. I live in the middle east . do we get it here if so what is the brand of it please nagi