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.
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! 😂)
Ive made these a few times and followed the recipe 100% and th y have been perfect. This time I’m also cooking chicken Kiev’s which require the oven at 180 for 40 minutes, any advice on cooking the wedges? Would 180 be ok but for longer?
Nagi, I made these seasoned potato wedges today in my actifry and they came out perfect! Absolutely delicious! Crispy seasoned outside and perfectly done inside. All your recipes I’ve made so far are just the best! Thank you!
Can I ask how long you cooked them in the airfryer for?
30 minutes in the T-fal actifry. I cut the recipe in half since there is just the two of us.
Can I do these potatoe wedges on the BBQ
Hi Avril, I haven’t tried sorry – I find the heat from a oven is easier to control and cook wedges though. N x
Hi Nagi , I am very new to cooking . Thus , could you please let me know preheating the oven to 220•/430• is for how many minutes ?
Hi Minu, you preheat the oven until it comes to temp – it really doesn’t matter how long as long as the temperature is correct before cooking the wedges – N x
For the chili sauce mayo dipping sauce, do I mix half chili sauce, half mayo? Do I put them out separately? Do I just drizzle a little chili sauce on top of the mayo (like it appears in your photos)? Thanks for any guidance you can provide!
Hi Nicole – this is sour cream and sweet chilli sauce. Traditionally we serve them on the side – separated 🙂 N x
This recipe is so easy to make and tastes so good! I baked it for 45 minutes and it turned out perfect for me. I paired this with angus beef burgers for our lunch. Thank you for sharing, Nagi! 😘
Gonna try tis out with some Bacon, onion, cornbread stuffed pork chops. Should be great. Can’t wait.
Will let you know.
YUM!!!! What time shall I be there? 😂
Those were absolutely amazing and the sour cream chilli sauce accompaniment was a revalation. This recipe will have vastly improved my lockdown but my waistline!!? 🙏
Hi Nagi, when you freeze the cooked wedges do you lay them out on a sheet in freezer before bagging them? I’m hoping you just bag and freeze 😋 Thank you
Hi Lynda, as long as they are cool, just bag and freeze 🙂 N x
So good! With the bit of oil and seasonings in the bottom of the bowl I decided to use it up on carrots, using a separate sheet pan. Neither potatoes or carrots will make it to the freezer. Yummy!!!
Thank you Nagi
Yum! Loved these
Thanks for another yummy recipe.
YOu’re so welcome Corinne 🙂 N x
I came across your blog this month and have tried 5 recipes so far and loved them all. Can’t believe I’ve never made wedges before tonight. I didn’t have sour cream, so I had mine with Greek yoghurt and hot chilli sauce (it’s still sweet, but I prefer the extra kick). I won’t be going back to frozen wedges. Thanks for all the fab recipes Nagi!
All your recipes are the best ♡♡♡♡♡
Thank you for another great recipe Nagi! Only thing I changed was halved the salt. I normally don’t like potatoes much and neither does my toddler but we both gobbled them up – so tasty!
I love these potatoes but I never peel them before cooking them. Just give them a
good scrub first.
Sounds good Derek! N x
Excellent. I was wondering if I could double up and freeze remainder for those quick late night snacks. Who am I kidding triple up I found on Pinterest.com
Hi Yvonnie, you could – just reheat in a hot oven 🙂 – N x
Hi Nagi, just a question about the measurements. It says teaspoons for all of the spices but in the video the measurements in the bowl look more like tablespoons…
Hi Nat, no that’s definitely teaspoons 🙂 N x
This has got me making my own wedges again – dunno why I stopped really!!!
Yesssss! So much cheaper than store bought! N x
Okay, cutting my potatoes right now! For the sour cream sweet chili sauce, is it a 50/50 mix or something else? We’ve been to Australia (from Canada) three times, and we never got sour cream sweet chili sauce in any pub! Why did they keep this secret?!?!?! We’re Canadian, almost honourary Aussies!
Are you joking???! It’s a standard here!!! You serve with sour cream and sweet chilli separated (not mixed). Dip into the sour cream then dunk in the sweet chilli and DEVOUR! N x
It was delicious – even though I did mix the sour cream with the sweet chili sauce … thank you Nagi, I love your recipes!