Potato Wedges





Introduction: Potato Wedges

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :D

The trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious!

Step 1: Ingredients

  • 3-4 russet potatoes (however many you can fit on a baking sheet)
  • olive/vegetable oil
  • pepper/salt/seasoning
You'll also need a nice rimmed baking sheet to bake them on. :D

Step 2: Prep Work

Preheat the oven to 425 F.

Wash the potatoes and dry them well.

Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)

Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them - I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too.

Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered!

Step 3: Baking

Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)

Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!



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    13 Discussions

    Excellent 'ible, this was a side my grandparents used to make all the time and I grew to love. But I always had the darnest time trying to make them myself.

    Thank you for such a nice entry. The potatoes look so appetizing too. I'm going to try them this way as soon as I can. I'm wondering if you can cook them ahead of dinner time and the reheat like just before serving. Also maybe they are good at room temp. What's you opinion please if you can? thank you


    4 years ago

    I always cooking to my love

    These are great. I use the "shake and bake" method inside a clean veggie supermarket bag (check for holes first). Try them with a teaspoon of fine cornmeal as well as the seasoning, shake to coat, then add a glug of olive oil, shake again. No mess to clean up, it stays in the bag.

    Am wondering how these would taste if cooked with cocoanut oil and curry-type seasonings... :-)

    1 reply

    I'm voting for AMAZING!

    I've made them with curry powder and garam masala and both were tasty. The coconut oil would add a nice sweetness, I think. :D

    I find that if I carefully place the wedges on their backs then I don't need to turn them over (which when their hot can be a pain). I also normally put tin foil under them as the oil makes quite a mess of the baking sheet.

    But yes they are yummy indeed!

    Thank you! Lately nothing sounds good to eat...but these look so delicious..i may need to make some tonight.

    I will do it cool


    4 years ago

    These look amazing. Back where I'm from (Washington state), we call them JoJo's but they're fried. Baking them is way healthier!