Baked potato wedges are our family’s favorite version of French fries. We serve them with everything from burgers to steaks to fried chicken. They’re a bit healthier than regular fries because they’re baked to crispy perfection rather than fried in oil. They taste so much better than bags of frozen French fries that you get at the store. They’re simple to make and add such an elegant steakhouse feel to any meal! This potato wedges recipe is so easy to make and tastes amazingly delicious!
Baked Potato Wedges Ingredients
With only four ingredients these potato wedges can be baked quickly and easily. The flavors from the seasoning and cheese give these wedges the perfect zesty bite. They are so good!
Potatoes – Russet potatoes or Yukon gold are both great potatoes to cut into wedges. Slice and cut the potatoes into thick wedges. We don’t recommend red potatoes. Olive oil – Tossing the potato wedges in a bowl will help crisp the potatoes from the outside and keep the inside soft and tender. Vegetable oil also works great. Seasoning salt – This is a mixture of all special spices blended together in one bottle. It makes it simple and easier to sprinkle over top rather than mix several seasonings together. Parmesan cheese – Sprinkle over top the wedges to have it melt over top of the potatoes while they are warm.
How to Make Baked Potato Wedges
Once these cook and are fork-tender that is when you know these wedges are ready to be enjoyed. These are perfect for game day, appetizers, or a snack for after work and school. They are simple to make and come together quickly and easily in just a few steps.
Suggestions for Easy Potato Wedges
Follow these suggestions to make your potato wedges the very best! Use up your left over potatoes, easy to prepare without even peeling the potatoes, and finding what is best to dip the wedges in are all great ideas that need to be shared.
Use up potatoes – this is a great recipe for using extra potatoes before they go bad. I love baked potatoes, and always have potatoes left over in that five our ten pound bag that needs to be used. It just takes a few minutes to slice them up and then I have a side dish that everyone will love! Don’t peel – no need to peel these potatoes. Keep the skins on and they’ll bake up nice and crispy. Very flavorful too! Soak in Cold Water – while cutting add the wedges to cold water in a large mixing bowl. This helps to remove excess starch. Then thoroughly pat dry with paper towels before placing them on the sheet pan. This makes the wedges more crispy. Dipping – Serve these crispy potato wedges with ketchup, Ranch dressing, or our delicious and easy fry sauce. Seasoning – I like using Johnny’s Seasoning Salt on my potatoes, but you can get as creative and use whatever you like best. Seasoning salts, Cajun seasoning, garlic powder, onion powder, paprika, parsley, and pepper seasoning are all delicious. Air fry – Make these potato wedges in the air fryer. Place in the air fryer basket and cook at 400 degrees for 8 to 10 minutes or until they are cooked through.
More Tasty Ways to Use Potatoes
I wouldn’t be a true Idaho resident if I didn’t take this opportunity to share some of my favorite potato recipes. Try them with burgers, chicken, steaks, and just about anything!
How to Make Baked Potato Wedges
Grilled Potatoes in Foil
Loaded Potato Wedges
BBQ Twice Baked Potatoes
Pesto Potatoes
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