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! 😂)
Bart says
G’day Nagi,
Fries? Do I detect a USA influence creeping in to your language? Forgetting how to speak “strine”? 🙂
What is “strine”? See here – https://www.lexico.com/en/definition/strine.
Luuuvvvee your tucker recipes BTW.
Bart
Nagi says
😂 Just catering to all continents here! – N x
Nancy says
Love your recipes Nagi. One suggestion for baking crispy wedges…use parchment paper in pan. Makes potatoes NOT stick, and easy cleanup. 🙂 (I do that with chicken wings too 🙂
Nagi says
Hi Nancy, you can definitely use paper if you prefer but you don’t get wedges as crispy unfortunately – N x
Miranda says
This worked brilliantly. Thanks Nagi. x
Nagi says
Wahoo that’s great to hear Miranda!
Kym says
Nagi these are the best wedges with your avocado dipping sauce
Nagi says
Oh great idea!!!!
Pauline says
I thought this recipe was for sweet potato wedges. Is this the same recipe for sweet potato as well???
Nagi says
I haven’t quite mastered getting crunchy sweet potato just yet!
Pauline says
I’ll stick to potatoes then until you can master the sweet potato ones???
Dave says
Just made the wedges for a lunchtime snack, super easy and extra tasty and crunchy, will definitely make again. Thanks
Nagi says
Wahoo, that’s great Dave!!
Naomi says
So, call me crazy, but I made these last night and paired them with the your curried sausages recipe…my oh my what a delicious combo. I insist everyone tries this. Love ALL your recipes Nagi!
Nagi says
Sounds like you nailed it Naomi!
michael Kurtz says
1/2 tsp onion or sub with more onion? Should that be garlic powder
Regards
francine bergeron says
Love your posts! You think of everything! Great!
Nagi says
Thanks so much Francine!
Ann says
It is only 6.57 am and now I am craving these potato wedges …
Nagi says
Do it, I wont judge Ann 😉
Cat says
My daughters mother in law made similar potatoes and called them Big Fat Fries
My next batch will have your delicious seasoning on them.
Thank you!
Nagi says
Love it Cat ❤️
Trish W says
Within the post, in recommending the right potato, for the US both Yukon Gold & Russet are listed. But in the Notes for the recipe itself, it states “US – russet is ideal. Yukon Gold is not suitable.” Please clarify?
HeyZeus says
curious to know how many wedges do you think I’ll get from a potato, and also how do you spell paprika?
Nagi says
Hi HeyZeus, Paprika 😂 also, take a look at the video – it will give you some tips on cutting. You should get 8 wedges from one potato. I hope you love them! ❤️
Renee says
Made these tonight & they were crispy, with great flavor! I used peanut oil, since it can sustain high heat, & works well with fries.
Timothy Smith says
Simply awesome Nagi. Had a crack with these and they are easily the best do it at home, bake in the oven wedges by a country mile. They were even better than those you get back in Oz and NZ because they weren’t oily as some of the pub/cafe ones can be with the deep frying they usually use.
And you are 100% right you just can’t have wedges without sourcream and sweet chilli sauce, anything else is just wrong!
Sarah says
Oh, my…GAWD!!!!!
These are the best friggin things. I never…ever had a better tater. The sauce has changed my life. These are my new side dish and main dish favorite, my favorite movie snack…made these 3 nights in a row. Holy manoly.
Counselorchick says
These were DELICIOUS. Hubby and I devoured them.
They didn’t come out as crispy as I hoped tho. I am going to try and put some oil in with the pan while it heats and see how that works. The wedges stuck a bit to the pan.
I am also going to season the wedges with the oil and toss them in the hot pan & quickly back in the oven.
I’ll let you know if this fixes it.
Nagi says
I’m so glad you enjoyed this!! If they didn’t come out crispy, I would try turning the oven up as well 🙂 I have a fan forced oven so it’s quite strong!
Lokness @ The Missing Lokness says
Didn’t know that Australians serve potato wedges with sour cream and sweet chili sauce! How interesting! Gotta try it that way next time! These wedges look SO CRISPY and DELISH!
Nagi | RecipeTin says
It is the BEST combination ever!!! I am not happy if wedges come out without it. It would be like having a sausage roll without tomato sauce – never!!
Tania|My Kitchen Stories says
Oh come on who in the world does not like wedges. I for one cant resist. They definately are better homemade
Nagi | RecipeTin says
I thought it was just an “Aussie” thing!! Clearly not 😉
Debra Bartels says
i, too, love potato wedges and in the version of the recipe I use, it has dried basil in the seasonings. I absolutely love ’em!
Nagi | RecipeTin says
Oooh! I’ll toss some in the next time I make wedges! 🙂 Thanks for the tip Debra – N x