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Home Easter Sides - Warm & Hearty

Crunchy Seasoned Baked Potato Wedges

By:Nagi
Published:29 Jul '19Updated:19 Feb '21
249 Comments
Recipe v Video v Dozer v

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??

Overhead photo of crunchy baked potato wedges, fresh out of the oven

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!

Tray of crunchy seasoned oven baked potato wedges

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!

Ingredients in oven baked potato wedges

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.

How to make Crunchy Baked Potato Wedges

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.

Close up of crunchy baked potato wedges

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!

Dipping crunchy baked potato wedges into sour cream and sweet chilli sauce

Watch how to make it

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Overhead photo of crunchy baked potato wedges, fresh out of the oven

Seasoned Baked Potato Wedges

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Side, Snack
Western
4.99 from 67 votes
Servings4
Tap or hover to scale
Print
  • 326
Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket! I found that the trick to make crunchy wedges is to use the right amount of oil. Too much results in soggy wedges and the seasoning comes off!

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:

1. Potatoes - I've found over the years that you can make great crunchy wedges with starchy OR all rounder, medium starch potatoes. The only ones that don't work are really waxy potatoes, so just avoid them!
  • 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.
2. Freezing! I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again.
3. Nutrition assuming 4 servings, excluding sour cream and sweet chili.

Nutrition Information:

Serving: 242gCalories: 253cal (13%)Carbohydrates: 37g (12%)Protein: 4.1g (8%)Fat: 10.8g (17%)Saturated Fat: 1.6g (10%)Sodium: 886mg (39%)Potassium: 956mg (27%)Fiber: 5.9g (25%)Sugar: 3g (3%)Vitamin A: 450IU (9%)Vitamin C: 62.7mg (76%)Calcium: 30mg (3%)Iron: 1.4mg (8%)
Keywords: baked potato wedges, potato wedges, seasoning for potato wedges
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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! 😂)

Crunchy Seasoned Baked Potato Wedges - Better than the frozen ones you can get from the supermarket! And a lot healthier too - just 250 calories for a BIG serving!

Dozer potato wedges Geoff Bayview dog park

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249 Comments

  1. Natalie says

    November 15, 2022 at 12:09 am

    4 stars
    Such a great flavored side dish, and adds a lovely color to your plate too.

    Reply
  2. Sharon says

    September 24, 2022 at 8:59 am

    5 stars
    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 ?

    Reply
  3. Shana Baert says

    July 25, 2022 at 4:31 am

    5 stars
    These are outstanding! Another home run of a recipe.

    Reply
  4. Lynda says

    July 10, 2022 at 10:31 am

    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!

    Reply
  5. IpadPro says

    June 27, 2022 at 2:08 pm

    5 stars
    better than storebrought!

    Reply
  6. Jennifer Lewis says

    June 8, 2022 at 8:38 am

    5 stars
    Absolutely fantastic. I have done these with the skin on as well.

    Reply
  7. Kaitlin says

    February 28, 2022 at 9:38 pm

    5 stars
    Turned out perfectly

    Reply
  8. Lori Jean Finnila says

    January 22, 2022 at 10:12 am

    5 stars
    Best french fries I’ve had. I throw them in the airfryer.

    Reply
  9. Holly says

    December 31, 2021 at 10:51 am

    5 stars
    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

    Reply
  10. Spencer says

    December 7, 2021 at 4:30 pm

    Do you have to use regular olive oil, or can you use extra virgin olive oil?

    Reply
    • Nagi says

      December 7, 2021 at 6:20 pm

      Either would be fine here, Spencer. N x

      Reply
  11. HowieD says

    November 25, 2021 at 11:21 am

    Thankyou!
    Hey Dozer 😀
    Excellent simple, love it

    Reply
  12. Annika Bulliard says

    October 7, 2021 at 2:17 pm

    5 stars
    Making these for dinner – delicious!

    Reply
  13. Briallen says

    August 31, 2021 at 7:04 pm

    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

    Reply
  14. Christine Cheshire says

    August 23, 2021 at 1:16 am

    5 stars
    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.

    Reply
  15. Jess says

    July 21, 2021 at 10:32 am

    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!

    Reply
    • Nagi says

      July 21, 2021 at 7:23 pm

      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

      Reply
      • Jess says

        September 15, 2021 at 10:53 am

        Thank you so much!!! Appreciate your response & apologies for the the auto correct kicking in for your name.xx

        Reply
  16. Elizabeth says

    July 3, 2021 at 8:38 pm

    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. ☺

    Reply
  17. Susie says

    June 30, 2021 at 6:10 pm

    5 stars
    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 😆

    Reply
  18. Sandy says

    June 16, 2021 at 12:50 pm

    5 stars
    Another family favorite! I’m learning so much from you, Nagi! Thank you <3

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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