Growing up, my potato wedges never turned out quite right – they were either too soft or burnt on the outside. I always envied those perfectly crispy wedges at restaurants, wondering what magic they used to make them so good.
Turns out, I was making two rookie mistakes: cranking the oven temperature too high and crowding too many wedges on the baking sheet. Once I learned to cook them at the right temperature and give them some breathing room, everything changed. Now, making restaurant-style potato wedges at home is as easy as can be.
Why You’ll Love These Potato Wedges
- Crispy outside, fluffy inside – These wedges achieve that perfect texture contrast – golden and crispy on the outside while staying soft and fluffy on the inside.
- Basic pantry ingredients – You likely have everything you need right in your kitchen – just potatoes and common seasonings you probably already own.
- Budget-friendly side dish – Potatoes are one of the most economical vegetables, making these wedges a wallet-friendly alternative to frozen fries.
- Customizable seasoning – The basic spice blend works great as is, but you can easily adjust the seasonings to match your main dish or try different dipping sauces.
What Kind of Potatoes Should I Use?
While this recipe calls for red potatoes, you actually have several good options when making wedges. Red potatoes work great because they hold their shape well and have a naturally buttery, smooth texture, but Yukon Golds are another excellent choice that will give you similar results. Regular russet potatoes can also work – they’ll give you a fluffier interior with a slightly crispier outside. Just make sure whichever potatoes you choose are fresh and firm, without any green spots or sprouts. For the best results, try to pick potatoes that are similar in size so they’ll cook evenly, and give them a good scrub before cutting since we’re keeping the skins on for extra texture and nutrients.
Options for Substitutions
This potato wedges recipe is pretty flexible and allows for several easy swaps:
- Red potatoes: You can easily swap red potatoes with Yukon gold or russet potatoes. Russets will give you a fluffier interior, while Yukons offer a naturally buttery taste. Just make sure to cut them into similar-sized wedges for even cooking.
- Vegetable oil: Any neutral cooking oil works great here – try canola, avocado, or even olive oil. Each will work just as well, though olive oil might add a slight flavor of its own.
- Smoked paprika: Regular paprika works fine, or try chipotle powder for a different smoky kick. You can even use chili powder if you want to add some heat.
- Mayonnaise: Not a mayo fan? Greek yogurt makes a good substitute – just add a tiny pinch of sugar to balance the tanginess. Sour cream works great too!
- Barbecue sauce: Feel free to swap this with ranch dressing, honey mustard, or even ketchup mixed with a bit of honey. Each will give you a different but equally tasty dipping option.
Watch Out for These Mistakes While Baking
The biggest mistake when making potato wedges is overcrowding the baking sheet – make sure to leave enough space between each wedge so they can get crispy instead of steaming each other.
Another common error is not drying the potatoes thoroughly after washing them, as excess moisture prevents that golden-brown crust from forming – use a clean kitchen towel or paper towels to pat them completely dry before adding the seasonings.
Temperature control is crucial: starting with a cold oven or baking at too low a temperature will give you soft, pale wedges instead of crispy ones, so always preheat your oven to 425°F and avoid opening the door frequently during baking.
For extra-crispy results, try soaking your cut potatoes in cold water for 30 minutes before drying and seasoning them – this removes excess starch and helps create that perfect crispy exterior while keeping the inside tender.
What to Serve With Potato Wedges?
These potato wedges make a fantastic side dish, but they can easily become the star of your meal with the right pairings! For a casual dinner, serve them alongside a juicy burger, grilled chicken, or your favorite sandwich – they’re way better than regular fries. If you’re hosting a party or game day gathering, set them out with other finger foods like chicken wings, mozzarella sticks, or sliders. Since these wedges come with their own dipping sauce, you might want to put out some extra options like ranch dressing, honey mustard, or ketchup for folks who like to mix things up.
Storage Instructions
Keep Fresh: These potato wedges are best enjoyed right after baking when they’re hot and crispy. If you have leftovers, place them in an airtight container and pop them in the fridge for up to 3 days. Just keep in mind they won’t stay as crispy as when they’re fresh out of the oven.
Make Ahead: Want to prep these ahead? Cut the potatoes into wedges and keep them submerged in cold water in the fridge for up to 24 hours. Just remember to pat them completely dry before seasoning and baking to get that nice crispy exterior.
Warm Up: To bring back some of that crispiness, skip the microwave and pop your leftover wedges in a 400°F oven for about 5-10 minutes. For extra crunch, you can also give them a quick blast under the broiler for a minute or two – just keep an eye on them so they don’t burn!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 10-15 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
- 2 pounds red potatoes (around 6-8 potatoes)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika (use regular paprika if needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- A pinch of black pepper
- 1/3 cup mayonnaise (either regular or low-fat)
- 1/3 cup barbecue sauce (use any preferred variety)
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 450 degrees Fahrenheit.
Line a large, rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Cut and Dry the Potatoes
Cut your potatoes into about 8 wedges each, ensuring they are less than 1/2 inch thick on the wide edge.
If the potatoes are larger, you may need to cut the larger wedges in half again.
Pat the potato wedges dry with paper towels to absorb excess starch, which will help them crisp up during baking.
Step 3: Season the Potatoes
In a large bowl, combine the potato wedges and oil, and toss to coat well.
In a separate small bowl, stir together the salt, paprika, garlic powder, onion powder, and pepper.
Sprinkle the seasoning mixture over the potato wedges and toss them again to ensure they are evenly coated.
Step 4: Arrange and Bake the Potatoes
Transfer the seasoned potato wedges to the prepared baking sheet.
Arrange them in a single layer, spacing them out so they are not overlapping and are mostly not touching each other.
Bake in the preheated oven for 15 minutes.
Step 5: Turn and Finish Baking
After 15 minutes, remove the baking sheet from the oven and use a fork or tongs to turn the potato wedges over.
Return them to the oven and bake for another 15 minutes.
The potato wedges should be browned and crispy on the edges and fork-tender.
Step 6: Prepare Dipping Sauce and Serve
While the potatoes are baking, mix together mayo and BBQ sauce to create a flavorful dipping sauce.
Once the potatoes are done, remove them from the oven and serve hot alongside the dipping sauce.
Enjoy your crispy potato wedges!