These Delicious Potato Wedges turn everyday weeknight dinners into crunchy, golden bliss!
Comfort food has a hold on me. Maybe I’m just always in need of a little extra comfort, but I think I just prefer food that, as a former restaurant boss of mine used to say, “sticks to your ribs.” Some of the dishes that fall into that category for me include smoked brisket, braised collard greens, and fried okra—but pretty much all the other comfort foods on my list involve potatoes. And none are higher up on that list than the humble, sturdy potato wedge.
Me and potato wedges go way back. I was a teenager when I first discovered the golden, crunchy exterior and pillowy interior of my local grocery store’s deli potato wedges, and it was love at first bite. They quickly became my only stop on the way home from school, and I rarely went a week without them.
As an adult, I make these blissful potatoes in the comfort of my own home. It’s easy to make good potato wedges with this recipe, and some would call it foolproof. They’re crunchy and golden on the outside, tender and fluffy on the inside, and they’ll make any dinner memorable. Heck, sometimes I make these for dinner by themselves, and dress them up with cheese and roasted broccoli. Whatever you plan to do with them, I know you’ll enjoy them as much as I do!
Making the perfect potato wedge
- Choose your potatoes correctly: Go with russets or Yukon Golds. They hold their shape well and get nice and crispy on the outside while staying fluffy inside.
- Option to make them extra crispy: If you like a crispier wedge, soak your cut potatoes in cold water for 20 minutes to remove the starch and help the wedges crisp up in the oven. Just make sure to dry them off before tossing them in the oil mixture!
- Leave enough space between wedges: Don’t overcrowd the baking sheet! Make sure the wedges aren’t touching each other so the heat can circulate.
- Check the progress: Check your wedges at the 25-minute mark and allow more time if needed.
How do I store leftovers?
Completely cooled leftover potato wedges can be stored in a sealed container in the fridge where they’ll stay delicious for up to 3 days. When you’re ready to dine once more, spread those wedges out on a baking sheet and heat them up in the oven or air fryer until they crisp up again.
To freeze leftover potato wedges, lay the baked wedges out on a baking sheet and flash-freeze them in the freezer until solid. Then transfer them to a freezer bag and freeze for up to 3 months. Let them thaw overnight in the fridge before reheating.
Serving suggestions
These potato wedges make for a versatile side dish that pairs well with a wide variety of mains. Serve them as the potato side in this Steak And Potatoes Recipe, or alongside a juicy Air-Fryer Chicken Breast or The Best Hamburger Ever. Don’t forget some tangy ketchup or a creamy aioli for dipping—it’s the perfect accompaniment to these perfectly-crisped potato delights!
Delicious Potato Wedges Recipe
Ingredients
- 8 large potatoes russet or Yukon Gold, scrubbed clean
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried thyme
- Salt and pepper
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375°F. Halve the potatoes lengthwise, then cut each half into three equal wedges.
- Mix the spices, herbs, salt, pepper, and oil together in a bowl.
- Transfer the potato wedges into the bowl, and toss to coat the wedges in the seasoned oil mix.
- Arrange the wedges on a rimmed baking sheet. Bake in the preheated oven for 25–30 minutes, until golden brown and crispy on the outside and tender on the inside.
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