These Easy Roast Potato Wedges are hearty, tasty and super simple to make.
Just cut, season, toss and bake. They are a good side for any entree and hearty enough to turn a bowl of soup or salad into a satisfying meal.
- 6 medium potatoes (about 2 lbs/900 g) – yukon golds or russets
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) vegetable oil
Seasoning option 1:
- 1 envelope (1 oz/28 g) Hidden Valley Ranch dressing mix
- 1 envelope (1 oz/28 g) Lipton Onion Soup mix
- 1/2 teaspoon (1.5 g) MSG*
Seasoning option 2:
- 12 g (2 teaspoons) salt
- 3 g (1 teaspoon) black pepper
- 9 g (1 tablespoon) garlic powder
- 9 g (1 tablespoon) onion powder
- 5 g (2 teaspoons) paprika
- 1.5 g (1/2 teaspoon) MSG*
*MSG is wonderful on potatoes, but if you do not like to use MSG, it can be omitted.
1) Preheat the oven and prepare the baking sheet.
– Preheat the oven to 400°F (204°C).
– Line a baking sheet with foil or parchment paper and then grease with cooking spray or vegetable oil.
2) Clean and cut the potatoes into wedges.
– Scrub the potatoes clean or peel them.
– Then cut each potato into quarter wedges lengthwise.
– Carefully cut each quarter further into 3 wedges for a total of 12 wedges per potato.
3) Toss the potato wedges in oil and then season.
– In a large bowl, toss the potato wedges in the olive oil and the vegetable oil until coated.
– Then sprinkle on the remaining ingredients and toss again until the potatoes are evenly seasoned.
4) Lay the potatoes in the baking sheet in a single-layer.
– Lay the potato wedges in a single layer and generously spaced on the prepared baking sheet.
– If you cannot get a single layer on one pan, use 2 pans.
5) Bake at 400°F for 45 minutes.
– Bake for 30 minutes.
– Flip the potato wedges and then bake for another 15 minutes until golden brown.
– Garnish with some chopped parsley or scallions, if desired.
About This Recipe
Easy Roast Potato Wedges are the healthier, easier and cleaner alternative to french fries. They are also tasty and meaty and can stand up to any entrée.
Here are 3 helpful tips:
1) Even wedges will ensure even cooking.
Uniform thickness will ensure all your potato wedges will be evenly browned and crisped. So try to use same-size potatoes and then take the time to cut nice even wedges.
2) Spread the potato wedges out on the pan.
Don’t crowd your potato wedges. If they are too close together, they will sit in each other’s steam and will take much longer to crisp up. Use 2 foil-lined baking sheets, if needed.
3) Don’t skip flipping your potato wedges.
Flipping will ensure even color and crispiness on both sides of your potato wedges. They may stick to the pan a bit, so take your time. I usually use tongs and flip each potato wedge individually.
Other SIDES you may like….