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! 😂)
Karyn says
Thank you for this recipe Nagi they were delicious and easy to make. Another superb recipe !
Nagi says
That’s great Karyn!!
Maria says
Hi Nagi, Would this recipe work for sweet potatoes? Many thanks.
Nagi says
Hi Maria, sweet potatoes contain more sugar. While you can definitely use this recipe for sweet potatoes, I’m yet to perfect the best CRISPY sweet potato wedges!! – N x
Rodney Thompson says
That poor guy lives in his car ?
How sad. It was nice of you to bring him something to eat.
That kind of behavior tends to come back to you.
I’m going to try these fries in my Airfryer !!
Nagi says
I hope you love them Rodney!
Julie says
These were delicious! I actually used the seasoning on chat potatoes instead of the wedge shape and my son who doesn’t usually like ‘roast potatoes’ asked for more! Thanks Nagi!
Nagi says
You’ve converted him!! WOOT!
Anna says
Delicious!! Perfect combo of seasonings. I ran out of time and had to get them out of the oven before they were super crispy but they were still delicious!
Fabian Gutierrez says
Delicious
Nagi says
Thanks so much Fabian!
Linda Webb says
Your recipes are the best. Family loves your butter chicken recipe. The birthday favorite! Your instructions and photos are so helpful. Thank you for sharing your ideas and recipes.
Aimee says
I made these tonight. I grow all my own veggies and just dug up all my potatoes. I only grew red ones and they are considered “waxy” I was nervous because I REALLY wanted to make these. I followed your recipe but before I put the olive oil on I actually coated them in a tablespoon and a half of corn starch! They were perfectly crispy and we devoured them. I don’t usually like wedges but this recipe was sent to my mom and mother in law! They were wonderful. Thanks for another amazing recipe
Miranda says
They were great thanks. How do I stop them sticking to the tray?
Nagi says
Hi Miranda, oil will stop them from sticking and make them nice and crunchy – N x
SarahSen says
It was amazing! So crunchy n flavorful.. loved it.
Maria says
really good and easy
Me. 🐱 says
these look so good! i begged my mum to make them tonight and she will!! can you test if they are yummy with gravy? my mum thinks they HAVE to be with sweet chilli and sour cream. i feel so bad for that man!
Nagi says
I’m so happy you enjoyed them Maria!
Janet says
So easy to make I cook them in my Halagen oven my partner loves them thanks Nagi x
Rod says
Your partner? What does that mean?
osiris says
It’s almost 2020 and you don’t know what the term partner is?
Nagi says
Sounds perfect Janet!
Sandra says
Hi Nagi,
Just checking whether the seasoning mix uses smoked paprika or regular paprika? Many thanks!
Nagi says
Hi Sandra, either would work fine here – N x
Edwina Devine says
How would you suggest adjusting this recipe for 10 hungry people? Say, for eating whilst watching a certain football final in a few weeks?
Nagi says
Hi Edwina – you can adjust the serving size using the slider and all the ingredients will adjust for you – N x
Jess says
Made these for dinner tonight. Delicious and super easy to make! Never buying frozen wedges again
Love Donna Carol says
Will these turn out okay and still be as crunchy if I leave the peel on?
Pierre Brandelius says
I never peel potatoes, just clean them well.
Love Donna Carol says
Thank you Pierre. I went ahead and gambled – leaving the peel on. I made these again this past weekend. The family LOVES them!
Nagi says
Wahoo! You’re totally converted Jess!
Alison says
I tried these but they didn’t come out crunchy! Wondering what I did wrong! All soft and a bit burnt tasting.
Nagi says
Hi Alison, sorry you had issues here, what kind of potatoes did you use? Did you bake them on baking paper by any chance?
M says
So much better than store bought wedges!! I will never buy a packet of wedges from the shoe again.
Nagi says
Totally!!! You’re forever converted! – N x
Jovi says
I have made this and this is very yummy….Thank you
Nagi says
Wahoo, that’s great Rebecca!
Jwiltz says
Super yummy! I can’t wait to make this again!
Jilly says
Delicious Nagi! Made them for my 14yr old son who had a BBQ with ten friends last night. My hubbie and I however thought the were so tasty we actually smuggled them back inside when the kids weren’t looking 😂 😋
Nagi says
Haha I love this!!
John says
Comments like “wheezer yummy” and “mm-hmm” echoed around the room as they were stuffed into mouths faster than I could complete the serving of them. Complete success!
Nagi says
Wahoo! That’s great John!