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Home Easter Sides - Warm & Hearty

Crunchy Seasoned Baked Potato Wedges

By:Nagi
Published:29 Jul '19Updated:19 Feb '21
265 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 minutes mins
Cook: 40 minutes mins
Total: 50 minutes mins
Side, Snack
Western
4.99 from 79 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 @recipe_tin.

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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265 Comments

  1. Aisha says

    August 11, 2023 at 8:58 pm

    Delicious! These were perfect – seasoning was spot on and they crisped up well too! Loved that there was no parboiling involved so it quick and easy.

    Reply
  2. Kiera says

    August 5, 2023 at 1:05 pm

    5 stars
    These are incredible as always, my potato obsessed partner has decided that we always have to have these ones now.

    Thanks Nagi!

    Reply
  3. Abigail Wong says

    July 27, 2023 at 5:42 pm

    5 stars
    AMAZING!

    Reply
  4. Chels says

    May 18, 2023 at 7:16 pm

    5 stars
    Love these wedges! I make them every time we have your incredible chicken shawarma wraps, which is every few weeks. One of my husband’s fave meals. Thanks Nagi ☺️

    Reply
  5. Grace says

    April 24, 2023 at 7:58 pm

    5 stars
    I’ll put it this way. I made a batch.

    And then my family requested to make another batch.

    Reply
  6. Briana says

    April 23, 2023 at 8:30 am

    5 stars
    This is a delicious, super easy recipe! I personally leave the skins on, and I’ve found that adding a little chili powder is a great addition if you like a bit of additional spice.

    Reply
  7. Vickie J Hennington says

    April 15, 2023 at 10:09 am

    Oh wow! These potatoes are delicious. Thank you so much. Will be a favorite.

    Reply
  8. Angela says

    March 7, 2023 at 5:41 pm

    5 stars
    I used a bag of the skin on baby potatoes you cook in the microwave. Cooked them as per the package then cut them into quarters and tossed in the oil and spice mix. About 30 minutes in the oven and out came the easiest and most delicious home made wedges! I’ll never buy wedges again. Thanks Nagi for another winner!

    Reply
  9. SBC says

    December 30, 2022 at 2:25 pm

    5 stars
    Perfect side. Great look. Great texture. Great flavor. And you are so right about the sour cream and chili sauce! (I went sriracha and it ruled!)

    Reply
  10. Rochelle says

    December 4, 2022 at 3:28 pm

    5 stars
    I made these and they are amazing!! Will never be buying store bought seasoned wedges ever again!

    Reply
  11. 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
  12. 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
    • Joan Cramer says

      August 20, 2023 at 12:33 pm

      Like you, Sharon, I have had these stick to the baking sheet. What I’ve found is that I let the pan cool for a minute or two, they come right off. Hope this helps you nearly a year later!

      Reply
    • Marin says

      June 28, 2023 at 3:34 pm

      Brush your baking tray liberally with oil first before adding potatoes 🤩

      Reply
    • Lydia Cartmill says

      June 21, 2023 at 9:24 am

      5 stars
      Instead of parchment paper, line your tray with Reynolds nonstick aluminum foil. Ever since I discovered this product, I use it a lot. It really works and you don’t have to add extra oil to the tray. Plus, easy cleanup.

      Reply
    • Susan Morris says

      October 9, 2022 at 8:05 pm

      5 stars
      Be careful putting baking paper into a hot oven as I’ve had it catch on fire before. I have the same issue as you with them being difficult to get off the tray. Otherwise, totally love them!

      Reply
  13. Shana Baert says

    July 25, 2022 at 4:31 am

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

    Reply
  14. Rhonda Dowie says

    July 18, 2022 at 9:16 am

    5 stars
    This has been my go to recipe for potatoes. But….now I had stomach surgery and cannot tolerate hot spicy food which I miss terribly. So tonight I used Greek seasoning and baked as your recipe calls for. Which is GREAT. Thank you again.

    Reply
  15. Siobhan says

    July 15, 2022 at 11:23 pm

    5 stars
    I usually use sweet paprika in this recipe but I had run out so used smoked paprika instead. My family love both versions. I quite often have to make a double batch.

    Reply
  16. 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
  17. IpadPro says

    June 27, 2022 at 2:08 pm

    5 stars
    better than storebrought!

    Reply
  18. 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
  19. Kaitlin says

    February 28, 2022 at 9:38 pm

    5 stars
    Turned out perfectly

    Reply
  20. 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
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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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