These super easy oven baked potato wedges are so good with a perfectly savoury seasoned and crispy exterior while being soft and fluffy on the inside. Served with an addictively good herb mayo, these wedges are one of the best ways to enjoy baked potatoes!
Something I want to work on expanding more this year is creating more side dish recipes. And I couldn’t very well start to build up this category without sharing my absolute favourite side dish, potato wedges!
I’ll gladly order a bowl of potato wedges at the pub as a main meal. That’s how strong my feelings are towards wedges. I’ve also been making them at home for as long as I can remember.
I have memories of helping prepare dinner when I was a kid and raiding the spice rack adding whatever I could find to create a delicious spiced oil concoction that would be tossed with the potato and oven baked until crispy.
This is a great base recipe, it’s a staple that you can learn and then come back to time and time again once it’s in your repertoire. You can also customise the spices like I used to based on what you have in your spice rack.
You can serve your wedges with any dipping sauce you like. Ketchup is of course a classic. As is mayonnaise. The pub will serve them with sour cream and sweet chilli sauce. But I am taking inspiration from the burger shop Grill’d and pairing them with a simple homemade herb mayo that is so good I want to eat it with everything.
Key Ingredients
Honestly you don’t need much to make delicious and crispy potato wedges in the oven. Once you have your potatoes, you’ll likely find the rest in the pantry already.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Potatoes – really any will work but I like to use either large white or red potatoes and leave the skin on.
- Olive oil – helping our seasonings stick to the potatoes and the wedges get nice and crispy.
- Spices – I am keeping this version simple because it’s really all you need. A combination of garlic powder, onion powder and smoked paprika will give these wedges a delicious savoury flavour.
- Salt and pepper – seasoning is very important. You’ll also need to add a little extra salt after removing the wedges from the oven, while the oil is still hot, for the best taste.
Step-By-Step Instructions
Making these wedges is super simple. Start by preparing your potatoes.
Slice the potatoes into approximately 8 so you get wedge shapes. Now from here, many recipes may ask you to par-boil the potatoes or soak them in ice water. If I am making dinner on a weeknight, that’s just an extra step that I don’t want to do and to be honest, I find it unnecessary.
Instead, get a clean kitchen towel or some paper towels and just dry off the potato wedges. Wipe away all of that extra scratchy liquid that has come out when you cut the potatoes and this is going to be enough to ensure the wedges will bake up crispy.
Once the potatoes are cut. Add the olive oil, spices and salt and pepper to a large mixing bowl and mix to combine. Add in the cut potatoes and toss through until all of the wedges have been coated in the oil mixture.
From here, lay the potatoes out onto a large baking tray that has been lined with baking paper in a single layer. If your potatoes are touching each other you’re not going to get evenly cooked or crispy potatoes. Use 2 trays if needed.
Bake in a hot, preheated oven for 30-40 minutes, turning at the 20 minute mark. All ovens run slightly different so use visual cues to know when they are done more than the time guide. They should be a dark golden brown and soft on the inside (you can stick a fork into one to check this).
Serve the wedges immediately while still hot.
Making the herb mayo
It’s so simple to make this dipping sauce for potato wedges. Just combine ½ cup of your favourite mayonnaise (vegan or regular), ½ teaspoon each of rosemary, oregano and thyme (fresh or dried, it doesn’t matter), ½ teaspoon of dijon mustard, a big squeeze of lemon juice and season to taste with salt and pepper.
What to serve with potato wedges
Oven baked wedges make a great side for a weeknight meal, you can pop them in the oven to do their thing while you prepare the rest of the meal. Serve them with:
- Air Fryer Chicken Schnitzel
- Air Fryer Lemon Pepper Chicken
- Air Fryer BBQ Chicken Thighs
- Crispy Chicken Burgers
- Sweet Potato and Chickpea Burgers
- Salt and Pepper Squid
They also are great for meal prep as they reheat and crisp back up wonderfully in the oven or air fryer. Just add them to a baking tray and heat at 180°C/350°F for approx. 10 minutes or 5 minutes in the air fryer at 200°C/400°F.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More potato side dish recipes:
Crispy Salt and Vinegar Smashed Potatoes
The BEST Baked Sweet Potato Fries
The BEST Dairy Free Potato Salad
Dairy Free Mashed Potatoes
Oven Baked Potato Wedges
Equipment
Ingredients
- 5-6 white potatoes approx 1 kg
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- Pinch black pepper
- Herb mayo to serve see notes
Instructions
- Preheat the oven to 220°C / 425°F and line a large baking tray with baking paper.
- Wash the potatoes and slice each into approximately 8 wedge shapes.
- Using a clean kitchen towel or some paper towels, dry off any excess starchy liquid from the potato wedges.
- Add the olive oil, spices and salt and pepper to a large mixing bowl and mix to combine. Add in the cut potatoes and toss through until all of the wedges have been coated in the oil mixture.
- Lay the potatoes onto the prepared baking tray in a single layer. Use 2 trays if needed.
- Bake for 30-40 minutes, turning at the 20 minute mark until dark golden brown and soft on the inside (you can stick a fork into one to check this).
- Season the wedges with salt and serve immediately while still hot with the herb mayo.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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