Roasted Potato Wedges are a delicious, crave-worthy side dish that works with any protein. They’re so simple to make and come out perfectly when you follow my simple tips. Plus, they’re kid-approved and family loved.
The tender insides and golden brown outsides are complemented by the everything seasoning…more on that below. And since they’re oven-baked rather than deep fried, you’re getting a better nutritional profile.
How to Cut Potatoes Into Wedges
Cutting the potatoes into wedges for this recipe is a cinch. The wedge shape is great for roasting because you get a lot of surface area to crisp up.
Firstly, carefully cut the potato in half the long way with a sharp knife.
Then, lay that half flat on your cutting board. Slice that in half down the middle. And then, cut each of those chunks in half.
The potato will end up cut into eighths. Repeat.
Ingredients You’ll Need for This Recipe
The ingredients for these roasted potato wedges are really basic.
First, you’ll need potatoes of course. I like Yukon gold potatoes the best. They have a firm and creamy texture that gets crispy and golden brown when roasted. Substitute red potatoes or white all-purpose potatoes if you can’t find Yukon golds. Or, use halved fingerling potatoes instead.
Next, any good oven roasted potato wedges recipe needs fat or oil. You can use any kind of fat or oil that you like. My favorites for this recipe are duck fat or avocado oil.
Lastly, my secret ingredient is Trader Joe’s Everything But the Bagel Seasoning. It’s freaking delicious! No Trader Joe’s in your area? Make your own mixture with equal parts dried garlic, dried onion, sesame seeds, and poppy seeds.
How to Make These Roasted Potato Wedges
Making these roasted potato wedges are so easy. I like to make two trays on batch cooking days and keep the leftovers in the fridge.
- Preheat the oven to 400 degrees F. Wash and cut all the potatoes into wedges.
- Then, place them in a mound on a large baking sheet lined with parchment paper. I prefer parchment paper because potatoes tend to stick on aluminum foil.
- Drizzle with the oil or melted fat. Toss well with your hands.
- Next, spread the potato wedges into a single layer. Sprinkle on the everything seasoning mixture and a generous pinch of salt and black pepper.
- Roast the potatoes for about 25 minutes or until golden brown around the edges.
Tips for the Best Roasted Potato Wedges
For the best roasted potato wedges, follow these tips!
Spread the wedges in a single layer and leave a little space between them. If the roasted potato wedges are too close together or overlapping, they’ll steam instead of roast.
Cut all the wedges into roughly the same size. That way, all the roasted potato wedges will be oven baked at the same time.
Place a cut-side down onto the tray so it browns rather then standing the wedges up.
Flip the potato wedges halfway through roasting so both sides get some love.
Toss the potatoes well with the oil to help them brown evenly.
Other Yummy Potato Recipes
These roasted potato wedges got you hungry for more? Check out these other yummy potato and sweet potato recipes:
- Rosemary Garlic Potatoes
- Sweet Potato Fries
- Instant Pot Crispy Potatoes
- Bangers and Mash
- Hasselback Sweet Potatoes
Crispy Roasted Potato Wedges
Roasted Potato Wedges are a delicious, crave-worthy side dish that's healthier than French fries. They're so simple to make and come out perfectly! See how!
- 1.5 lb Yukon gold potatoes cut into eighths
- 2 tbsp duck fat or avocado oil
- 3 tsp Trader Joe's Everything But the Bagel Seasoning see substitution in Notes
- Pinch salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the potato wedges in a mound the baking sheet. Drizzle with the oil or melted fat. Toss well with your hands.
Spread the potato wedges into a single layer. Sprinkle on the everything seasoning mixture and a generous pinch of salt and black pepper.
Roast the potatoes for about 25 minutes, flipping about halfway through, or until golden brown around the edges.
To make your own everything seasoning, combine equal amounts dried garlic, dried onion, sesame seeds, and poppy seeds.
This recipe is awesome!! I don’t eat a lot of potatoes (Watchin’ those starches), but when I do, this is a go-to. Thank you for all you do, Steph!
super glad you like it! potatoes are starches packed with awesome nutrition <3