Crispy Oven Baked Potato Wedges
Baked potato wedge fries are better than fried. Who’s with me?
Not only are they less calories, but there’s no chance of oil splatter burns. Plus your house won’t reek of frying oil for the next couple days. What is up with that strong smell of frying oil? I swear furniture just absorbs it. Ick.
Potato wedges hold a special place in my heart because they are the first thing I cooked for Shawn when I was a 17 year old novice cook. Looking back now, I’m surprised he liked them because they were just…wrong. Soggy, dripping in extra oil, unevenly cut. Basically everything you don’t want in your wedge fries.
I’ve come a long way in my cooking skills in the past 10 years, and I can confidently say that I’ve perfected crispy-on-the-outside, tender-on-the-inside oven baked potato wedges. I’ll let you in on my secrets so you can enjoy these in your home.
Choose even sized potatoes so they will cook up evenly. Cut them in half, then cut those halves into thirds. Perfect wedge fry size.
When you cut the potatoes, they release moisture. This moisture prevents them from getting crispy. Get a paper towel and wipe away all the moisture until they’re dry. It’s a little time consuming, but this step is crucial if you want them crispy.
Roast them on parchment paper so they don’t stick to the pan, and space them out so air can circulate between the potatoes. If they’re too crowded they will steam instead of crisp up.
And of course, potato wedges are nothing without a great dipping sauce. I’ve recently discovered sriracha and I’m obsessed! It gives so much great flavor with just the right amount of spice. This sriracha ketchup is amazing. I want to put it on everything.
Happy potato-wedge-dipping!
Crispy Oven Baked Potato Wedges
Ingredients
Potato Wedges
- 4 medium russet potatoes, washed, scrubbed and dried
- 2 tablespoons olive oil
- salt & pepper
Sriracha Ketchup
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
Instructions
- Preheat your oven to 425 degrees with the rack in the upper third.
- Cut your potatoes in half, then cut the halves into thirds. Use a paper towel to completely dry any moisture the cut potato releases.
- In a large bowl, toss the cut potato wedges with 2 tablespoons olive oil. Arrange the wedges cut side down on a parchment lined baking sheet, spaced out so they are not touching. Sprinkle with salt and pepper.
- Roast for 30 minutes then remove from oven. Reduce heat to 350 degrees, flip the wedges so the other cut side is down and sprinkle again with salt and pepper. Return to oven and roast for another 15 minutes.
- Make the sriracha ketchup by combining the ketchup, mayo and sriracha.
- Serve the potato wedges warm with the sriracha dipping sauce.
50 Comments on “Crispy Oven Baked Potato Wedges”
Awesome tip about drying the potato wedge first. I’ll have to try that next time :D These really look fantastic and spicy ketchup is a must try!
I have tried to make good potato wedges a million times and they always come out bad. I think your awesome tips will save me from another fail! Thank you sooooo much, I can’t wait to try again using your tips!
These look delicious, and I had no idea that you had to dry them off to kep them crispy! Great tip.
Natalie, These potato wedges are amazing!! You know what’s also amazing? The photos! I love your food photography! What kind of camera and lens do you use?
I’m with you baked is way better than fried. Thanks for the tips. I’ll be making these soon.
this is exactly what my Tuesday needed! guilt-free comfort food is the best (and so is sriracha lol)
Totally with you on the wedges and why have I never had that Sriracha ketchup?! Making it! Yum!
These look fab — and I’ve never made potato wedges myself. Yum!
Ohhh how cute that this was the first thing you made for Shawn! I totally feel ya with the grease thing…the smell lingers for SO long. Plus pretty much anything that can be fried, I prefer baked. You really can’t tell, usually. Hard to get that crispness, which it looks like you mastered. Have to try these soon!! Thanks, Natalie :)
Wow!! these look delicious! Fresh, healthy and nourishing! YUM! So much better than fast food greasy fries! Thanks for sharing!
These look wonderful and the dipping ketchup! Yum!
I love potato wedges! They look terrific and I love the tip about wiping them after cutting them. The spicy fry sauce looks tasty too.
These have to be the most delicious looking oven baked fries I’ve ever seen!! I’m so trying these on Saturday before my half-marathon race! I’ll tell you how badly I love them then! ;–)
I am totally with you, lady! I hate the oil splatters and don’t even get me started on the smell frying leaves behind – no bueno, ha. Potato Wedges are one of our favorite sides and yours look incredibly crispy! Love the step-by-step pix, too. You are one amazing cook!
I bet Shawn loved your soggy potato wedges then. :) I agree that potato wedges must be baked and MUST be served with a great dipping sauce. I usually just combine the mayo and sriracha, never tried adding ketchup to it. Bet it’s amazing. I was going to make the chicken and rice skillet tonight but now I want these baked wedges. I can even make crispy baked chicken to go along. :)
These look tasty! And I agree: baked IS better than fried any day of the week! :)
Loooove baked potatoes wedges! We probably eat sweet potato wedges, like once a week. Totally digging your sriracha ketchup!
Hi Natalie, great tips for roasting, makes a lot of sense. Love potatoes like this!
Natalie, your potato wedges look seriously amazing! (and I’m pretty sure I could eat that dip by the spoonful) I love all your tips on keeping them nice and crispy— I will definitely be using some of those tips the next time I make oven-baked fries. And yes, I totally agree with you about the terrible smell frying gives your house—it’s nasty. Definitely prefer oven-baked. ;)
I’m impressed you were cooking at 17 ! These look great. Love the ketchup, too!