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 have never come across sweet chill sauce do we get it in the middle east if so can u please tell me the brand name of it. please
Hi Lina! I was in Dubai for a while and I remember seeing it at local supermarkets but I can’t remember exactly which brand! It was located where soy sauce and things like that are 🙂 Here’s a picture of what it looks like. There are MANY brands! It is very cheap too 🙂 http://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B00023T3C6
Where have you put the link to pin your recipes????
Hi Pauline! The Pin It button is at the top and bottom of each recipe! You can’t see them??
Oh, yes, please Nagi – I love baked wedges and you are so right about getting the amount of oil right and using the right spud.
Thanks Rachel!! I remember thinking that more oil = crispier wedges and I practically covered the entire baking tray with an inch of oil. That’s the closest I’ve ever been to making inedible wedges!! They were horrid!
Not only do these look crispy scrumptious, but I am diggin’ the idea of the dipping sauce! What makes these good to me is they are thick enough to be like a baked potato on the inside and crispy on the outside – it’s the best of both worlds! 🙂
EXACTLY!! N x
Hi Nagi! I started making oven baked fries and wedges when my kids were small because 1) I am not a big fan of deep frying and 2) they are much healthier. I never peel potatoes – I happen to like the crunchy skin and since my kids grew up eating potatoes “in their jackets” they never objected! Sweet chili sauce and sour cream – oh my! l
I still remember you telling me how young you were when you started cooking!! I prefer not to peel them too except the best potatoes for them are sold covered in dirt and I swear, no matter how much I scrub them, the dirt doesn’t come off completely!!
Yes you must try the sweet chilli / sour cream combo! I promise you will love it. Millions of Aussies back me up!! 🙂
These look wonderful, Nagi! I love potato wedges because you can actually taste the potato where sometimes with fries you really can’t. We’ve got burgers on the menu this weekend and these will go perfectly with them! Thank you.
Ooooh! All tiddly at the thought of being in your kitchen this weekend – in spirit!! 🙂
I hope you will be some day, my friend! We’ll cook up a storm together!!
OhhhEmmmGeee those look “Get In Mah Belly” good Nagi!! I am totally all over the whole sour cream/sweet chili sauce too! It will be happening in my kitchen ASAP!!
Sweet chili and sour cream ROCKS!!! Aussie takes claim to fame for it! 😉
It’s a wonder I made it to the end of your post without drool spilling out of my mouth and onto my table! Nagi these look fantastic! I gotta admit, I haven’t noticed that frozen ones were slightly sour – but I might after I sample these!
Ha! That’s how I feel whenever I’m looking at one of YOUR incredible creations!! Hope you have a great weekend Sashi! Long runs on the agenda? 😉 N x
Will try these soon! Thanks for sharing.
Hope you do Annie!! They are crazy yummy. And crazy crunchy!!! 🙂 And great with beer. Or wine. Or cocktails!!! Have a great weekend! N x
Oh, my! This is tempting me like crazy. I almost reached out to the monitor to grab a piece. I love all the flavor that goes onto the potato wedges. Yum~!
Aw Holly, you are SO SWEET! Thank you!! 🙂 Hope you have a WONDERFUL weekend!! N x
Nagi!!! You’re just trying to get me back to Australia asap, aren’t you? The hubs and I used to go to this one pub EVERY week (at least once) after jogging (that was our excuse) for a massive basket of potato wedges. The only problem was they never gave us enough sour cream and sweet chili – we always had to ask for more (and had to pay for it, of course!)
Sooo … now I can make them at home. Yippeeee!
*Gasp!* A pub being stingy on sour cream and sweet chili and forcing you to PAY for more?! That’s criminal!! SO un-Aussie…..
COME HOME! I’ll throw you a Welcome Home party!!
Nagi,I need a bucket full of these potato fries right now, with a bowl of the sour cream and chilli sauce to go-PLEASE. Would that be too much to ask?
Imma. When we hang out, there with be a bucket of jerk wings (your job), bucket of wedges (my job) and bottomless cocktails (your hubby can be our waiter?) N x
Since you have been sending me new recipes I have been quite the cook my wife says plus your recipes are simple to do and taste great can not wait to try the potates wedges keep up the good work and can not wait for the next one Thanks
Hi Earl! Your wife is one lucky lady, having you to cook for her! Thank you for your kind words, I’m so happy to hear that you enjoy my recipes! Messages like this are the reason I love sharing my recipes so much 🙂 Thank you again Earl! Have a wonderful weekend! N x
Nagi – these look absolutely amazing. Drooling. I love potato wedges! Especially with a great seasoning mix on ’em. Annnd I never knew about needing the right potato to get that crispy exterior and delicious melt in yo mouth interior. Also never thought to mix sour cream with sweet chili sauce! Need this now! Or maybe I should just take a trip to Australia 🙂 What brand of sweet chili sauce do you use? I normally use Mae Ploy, but I’d love to hear what kind you keep in your fridge!
Sorry to butt in…but I only use trident, thought you may want to try it too haha
Hey Melissa! I’m sure any brand of sweet chili is fine 🙂 I love potato wedges too!! I love them more than fries! 🙂
Morning Nagi!
I found all frozen potatoes taste like cardboard.
Will you buy the house next door, so I can come and be your neighbour?
Frozen just isn’t the same, is it? 😉 Ha ha!! I would love to be wealthy enough to buy up both houses on either side of me then have readers come stay and do taste testing for me!! That would be pretty cool, wouldn’t it?!! He he! Have great weekend Charlie! N x
These are Fantastic!!! I love make wedges too! And I am so glad you mentioned the different potatoes! Most people do not understand that waxy potatoes will NEVER get the crust that the Idaho or Russets will! Have a wonderful weekend lovely! We have 3 days of here in the states!
Oooh, I keep forgetting it’s Memorial Day weekend!! HAVE A GREAT ONE! N x
Nagi!!! I love potato wedges!!! probably more than french fries! these, as always, look amazing!!! and I have to try the sour cream + sweet chili sauce. . brilliant!!
SAME!! I love the seasoning!! Happy weekend Alice! 🙂
I have never been able to achieve the perfect baked potato wedges. This post is so resourceful! Thanks for the tips. I will be trying this out soon.
You know, I have to admit I’ve had many failures in my time. They’re always yummy (because it’s hard to make an inedible baked potato!) but they never got crispy enough or the flavouring wasn’t enough for my liking. 🙂 This is the way I found works great every time! 🙂 Happy weekend Thao!
I’ve struggled with oven fries — they never get crispy for me, but I haven’t tried preheating the pan first, so totally trying that. Love the dipping sauce!!
Yes! I definitely found it made a difference! Kind of shocks the potatoes when they hit the pan, rather than when they are cold, they get a chance to absorb oil which makes them soggy 🙂
These look perfectly cooked and seasoned Nagi! So easy! I love homemade potatoes! Never had them with sour cream and sweet chili, but it sounds like a lovely combination! Pinned!
Thanks so much Mira!! I promise it’s a great combo – it’s kinda of like how buffalo wings are SO GOOD served with blue cheese dip! 🙂