Oven Roasted Red Potato Wedges
by Katie Webster
February 24, 2023 (updated 4/15/24) Jump To Recipe
These crispy oven-roasted red potato wedges are tender on the inside and golden and delicious on the outside. Simple to prepare, taking less than 10 minutes to whip together, they are a versatile and tasty side dish or can be served as an appetizer with dipping sauce!
Table of contents
Why We Love This Recipe for Oven-Roasted Red Potato Wedges
These potato wedges are the perfect side for pretty much every meal. No matter the season or who is at the table, these crispy potato wedges will be a true hit with everyone.
Easy to customize and ready in just 30 minutes, these oven-roasted red potato wedges are the perfect complement to so many recipes. Whether you’re pairing them with burgers, Crispy Roasted Chicken Thighs or Steamed Mussels, they’re a healthy addition to round out any menu.
Our favorite dipping sauce is this garlic Greek yogurt aioli sauce but they are also good with ketchup or barbecue. Because honestly, there’s no wrong way to enjoy these!
Key Ingredients for this Recipe
- Red Potatoes: We used red-skinned potatoes but any thin skin and “waxy” potato would work, such as Yukon gold potatoes, white potatoes or even purple potatoes! These are less floury than russet potatoes and are perfect for oven baked potato wedges. Tip: When picking your potatoes, be sure to pick evenly sized potatoes so they will cook evenly. And as always, scrub the exterior before baking.
- Extra-Virgin Olive Oil: Considered the highest quality and most flavorful of all olive oils, EVOO is rich in flavor and pairs beautifully with the mildly-sweet notes of the seasonings and creaminess of the potatoes.
- Dried Seasonings: We used a blend of dry thyme, paprika, garlic powder plus salt and black pepper. But you can get creative with pre-mixed spice blends or you can make one-to-one swaps (like onion powder instead of garlic, smoked paprika instead of regular, etc)
Step By Step Instructions To Make This Recipe
Step 1: Prepare the Oven and Potatoes
Preheat a convection oven to 425°F or a still oven to 450°F. Cut potatoes into wedges.
Pro Tip: To prevent sticking, line a baking sheet with parchment paper and blot cut potatoes with a paper towel to remove excess starch.
Step 2: Season Potatoes
In a large bowl, add potatoes, oil, seasoning, salt, and pepper and toss to coat.
Step 3: Spread on the Baking Sheet
Once evenly coated, spread the potatoes in one even layer on a large, rimmed baking sheet.
Step 4: Turn Roasted Potatoes
Roast until golden brown on the bottom. Then, turn over one by one with a thin spatula and continue roasting until browned on the second side and fork tender. If desired, season with additional salt and top with parsley. Serve hot and enjoy!
FAQs and Expert Tips
Tips to Prevent Sticking
If potatoes stick to the baking try, let them cook a few minutes longer. When they have crisped up they should release from the pan. Use a thin metal spatula to flip them. You can also:
- Line your sheet pan with parchment paper or try coating it generously with cooking spray before adding on the potato wedges
- Do not overcrowd the pan. It is essential for the hot air from the oven to surround each wedge and allow them to crisp and get golden brown on the bottom. If they are overcrowded they can stick.
- After cutting the potato into wedges, blot them with a paper towels to remove excess starch
- Next time, feel free to try the trick we use for our Oven Fries and in America’s Test Kitchen french fry recipe: Cut into wedges and then pour hot water over them. This will help to wash away the starch and warms them through so they will get extra crispy and it helps to prevent them from sticking. Just make sure to blot them dry before seasoning.
Leftovers and Reheating
Leftovers: Store in a resealable container in the refrigerator for up to 4 days.
Reheating: Reheated potato wedges make a great snack! Simply reheat wedges in the oven at 400°F for 15 minutes. You can also reheat it in the microwave but the texture will not be crispy.
Air Fryer: Crispy Baked Potato Wedges reheat beautifully in the air fryer! Simply place potatoes in the basket and air fry until they are returned to their crispy glory! Times vary depending on your model, but ours were heated through and re-crisped in 5 to 8 minutes.
Variations to Try
Instead of paprika, thyme, and garlic powder try seasoning the crispy baked potato wedges with:
- Italian seasoning
- Herbs de province
- Cajun Seasoning
- Sodium-free blends like Mrs. Dash or Lemon pepper
- Sprinkle with chopped garlic and parmesan in the last 5 minutes of baking
- Old Bay
How To To Air Fry Instead of Bake
Try air frying instead of baking them in the oven. You will want to cut the recipe in half or cook in two batches. We found that ours cooked much faster in the air fryer and everyone loved the extra crispy wedges! My air fryer is an instant Omni (affiliate link) and they were nice and brown and cooked through in about 18 to 20 minutes.
Serving Suggestions
Serve with Ketchup, Greek yogurt ranch dressing, Maple Chipotle Dipping sauce, and Peach Barbecue Sauce. Or pair it with healthy Baked Chicken Tenders, Spatchcocked Chicken, or Cajun Flank Steak for a balanced, satisfying, family-friendly meal.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Oven Roasted Red Potato Wedges
- Total Time: 30 minutes
- Yield: 4 cups, 6 servings 1x
Description
These crispy oven-roasted red potato wedges are tender on the inside and golden and delicious on the outside. They are so simple to prepare, take less than 10 minutes to prepare, and are a versatile and tasty side dish or can be served as an appetizer with dipping sauce!
Ingredients
- 2 1/2 pounds large red potatoes, scrubbed and cut lengthwise into wedges
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon each dry thyme, paprika, garlic powder
- 1/4 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- Parsley, for garnish (optional)
Instructions
- Preheat oven to 425 convection or 450 still oven. If desired line baking sheet with parchment.
- Meanwhile, toss potatoes, oil, seasoning, salt and pepper in a large bowl until the potatoes are evenly coated in the oil and spices. Spread the potatoes out in one layer (not overlapping) on a large, rimmed baking sheet.
- Roast the potatoes until browned on the bottom, 13 minutes for convection, 17 to 20 for still oven. Turn over one by one with a thin spatula and continue roasting until browned on the second side and tender all the way through when tested with a fork, 7 to 9 minutes longer.
- Season with additional salt if desired and serve hot with parsley if desired.
Notes
Tip: Once you cut the potatoes, pat them dry with a paper towel to remove excess potato starch. Feel free to use parchment to line your baking sheet.
Leftovers and Reheating
Leftovers: Store in a resealable container in the refrigerator for up to 4 days.
Reheating: Reheated potato wedges make a great snack! Simply reheat wedges in the oven at 400°F for 15 minutes. You can also reheat it in the microwave but the texture will not be crispy.
Air Fryer: Crispy Baked Potato Wedges reheat beautifully in the air fryer! Simply place potatoes in the basket and air fry until they are returned to their crispy glory! Times vary depending on your model, but ours were heated through and re-crisped in 5 to 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 8 wedges
- Calories: 191
- Sugar: 3 g
- Fat: 2 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 4 g
Additional Healthy Potato Recipes
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Turned out excellent in a regular oven. Enjoyed 🙂
Such a great, versatile recipe for classic oven fries! I don’t think I could ever do store bought again. Directions were clear and easy to follow, and I love all the spice variations you can can do!
Yay! I am glad you gave this one a go Erika. It is a great back-pocket kind of recipe that goes with pretty much everything!