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Home Easter Sides - Warm & Hearty

Crunchy Seasoned Baked Potato Wedges

By:Nagi
Published:29 Jul '19Updated:13 Nov '20
212 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.

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
5 from 49 votes
Servings4
Tap or hover to scale
Print
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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212 Comments

  1. Jodi says

    January 19, 2021 at 12:18 am

    Hi Nagi,
    Thank you for putting a little sunshine in our days with your range of brilliant recipes. Question : can you sub sweet potatoes for this recipe – ie will they also maintain a crispiness?

    Reply
  2. Mary-Elizabeth Adamson says

    January 17, 2021 at 11:43 am

    5 stars
    Fabulous! I made these to accompany a southern style dinner of ribs, collards and fried chicken! Mmmm

    Reply
  3. Mary Mayfield says

    January 1, 2021 at 11:29 am

    Would love the recipe of the \
    sour cream and sweet chili sauce,
    Potatoes done this way are fabulous !

    Reply
    • AE says

      January 13, 2021 at 9:27 pm

      It’s just sour cream with a drizzle of sweet chilli sauce! (I buy mine from Aldi, my Chinese DH and MIL request that one :).

      Reply
  4. Jerri Chessecake says

    December 30, 2020 at 8:29 am

    5 stars
    I LOVED these wedges will make again!

    Reply
  5. Nicky says

    November 29, 2020 at 6:49 pm

    5 stars
    My son (who loves wedges) said they were the better than any restaurant ones. He’s asked me to make them again tomorrow night. Thanks Nagi – so yummy

    Reply
    • Nagi says

      November 30, 2020 at 10:21 am

      I’m so glad they are a hit Nicky, that’s great! N x

      Reply
  6. Anita says

    November 28, 2020 at 1:21 am

    5 stars
    Best wedges ever!! Simple recipe but seriously delicious, I couldn’t stop eating these 🙂 Thank you Nagi!

    Reply
    • Nagi says

      November 28, 2020 at 2:09 pm

      They are so addictive aren’t they Anita?! N x

      Reply
  7. Darlana says

    November 6, 2020 at 2:27 am

    5 stars
    These were great. Tried them with the sour cream and sweet chili sauce… loved it. Will make again for sure!

    Reply
    • Nagi says

      November 6, 2020 at 8:49 am

      Delicious Darlana!! N x

      Reply
  8. Jen says

    October 18, 2020 at 7:45 pm

    5 stars
    Amazing! Never made potato wedges myself and first try at your recipe was a success! Baked for 45 minutes and it was perfect. Have tried a few of your recipes now and they have all turned out great! Thank you Nagi! Never have to look at another site for recipes 🙂

    Reply
  9. Marta says

    September 27, 2020 at 3:28 am

    5 stars
    Every recipe I try from you is a major hit in my family. Just did these potatoes for dinner and flew directly out from the tray, haven’t reached the table. Chapeau !!

    Reply
  10. Chris says

    September 3, 2020 at 4:48 pm

    5 stars
    Yum! Yum! Yum! This is requested frequently by the family.

    Reply
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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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