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:
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Light dusting of seasoning provides a coating that gets crunchy when baked
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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.
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High(ish) oven helps set that crust extra quickly!
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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. Otherwise, not traditional but still brilliant with Crispy Beer Battered Fish instead of the chips!
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! 😂)
Nicole says
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!
Nagi says
Hi Nicole – this is sour cream and sweet chilli sauce. Traditionally we serve them on the side – separated 🙂 N x
Sheila says
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! 😘
Tim Emerson says
Gonna try tis out with some Bacon, onion, cornbread stuffed pork chops. Should be great. Can’t wait.
Will let you know.
Nagi says
YUM!!!! What time shall I be there? 😂
Rachel says
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!!? 🙏
Lynda says
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
Nagi says
Hi Lynda, as long as they are cool, just bag and freeze 🙂 N x
Lynda says
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
Corinne Patterson says
Yum! Loved these
Thanks for another yummy recipe.
Nagi says
YOu’re so welcome Corinne 🙂 N x
Nisha says
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!
Emily says
All your recipes are the best ♡♡♡♡♡
Trish says
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!
Derek says
I love these potatoes but I never peel them before cooking them. Just give them a
good scrub first.
Nagi says
Sounds good Derek! N x
Yvonnie says
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
Nagi says
Hi Yvonnie, you could – just reheat in a hot oven 🙂 – N x
Nat says
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…
Nagi says
Hi Nat, no that’s definitely teaspoons 🙂 N x
alimak says
This has got me making my own wedges again – dunno why I stopped really!!!
Nagi says
Yesssss! So much cheaper than store bought! N x
Ursula Hummel says
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!
Nagi says
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
Ursula Hummel says
It was delicious – even though I did mix the sour cream with the sweet chili sauce … thank you Nagi, I love your recipes!
Ruth says
I am wishing for some sweet chilli sauce, but don’t know what it is. It is not Heinze Chili Sauce. Maybe we don’t have it in the US. I’ll try this recipe this weekend! Love your recipes, Nagi!
Nagi says
Hi Ruth, try Trader Joes sweet chilli 🙂
Ruth says
Thank you! Will proceed and get back after enjoying the yummy wedges! 🙂
Pam says
Just curious if anyone has tried these in an air fryer? If not the oven works, have NEVER had one of your recipes disappoint!! Thank you, they look delicious!
Nagi says
Hi Pam! I haven’t specifically tried this recipe but based on other things I’ve made in the air fryer, I am confident it will work. Only reason I don’t is because air fryer limits the batch size! What I would do is give it a spray of oil after coating in seasoning, then cook in the air fryer 🙂 N x
SarahSen says
It was amazing! So crunchy n flavorful.. loved it.
Nagi says
Excellent Sarah!
Nahla Mahmoud says
My family loves these! Made them twice and we gobble them up. What I love is that they are much healthier than frying and have so much flavor.
Nagi says
Wahoo, that’s great Nahla!
Rebecca Shaw says
I love these so much and make them all the time, but I can neber get them crispy. I don’t know what I’m doing wrong, the’re either soft or burnt (but still delicious!)
Nagi says
Hi Rebecca, could be the type of potatoes you’re using – which type are you using? N x
Rebecca Shaw says
Hi Nagi,
I’ve been using white potatos but have even tried red ones just to see if they would work. Neither seem to want to crunch up but are still super tasty!
Frank Crespo says
Dear Nagi, I love your simplistic optimistic outlook on life. It gives me great pleasure to check out and try your recipes. I’ve ordered a potato rIser. Can’t wait to try out your mash potato recipe. Give Dozer a warm pat.
Nagi says
That’s so nice to hear Frank, thanks so much! N x