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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
If you want comfort food at its best, look no further than these delicious garlicky potato wedges! Potato wedges are long, thick-cut pieces of unpeeled, starchy potatoes, boasting a delightfully crispy exterior and a soft, fluffy interior. Versatile and easy to make, potato wedges can be served in countless ways, making them perfect for any occasion. This makes them a hearty, flavorful alternative to traditional French fries.
Deep-fried potato wedges can be found across the U.S., but they go by a different name in the Pacific northwest and some areas of the midwest: “jojos.” Jojos are always fried, and often coated in batter first. Usually, they are cooked in a pressure fryer.
For our recipe, we chose to roast the wedges. Roasting potato wedges in the oven is an easier alternative to frying. It involves less oil and mess while still delivering that coveted crunchy finish.
Potato wedges are a delicious, easy-to-make addition to any meal that will please everyone at the table. They’re great for dipping in your favorite sauce or sopping up juices from roasted meats and poultry. These tasty tubers promise a delightful eating experience every time.
To make perfect potato wedges in the oven, you need the best ingredients. Let’s go through them!
Russet or Yukon Gold Potatoes: Russet potatoes or Yukon Golds are ideal for wedges due to their starchy texture and large size. Look for firm, even-skinned potatoes with no eyes, green color or wrinkling. Try to pick potatoes that are all the same size. If some potatoes are much larger, cut into more wedges so that all wedges are about the same size. This encourages even cooking and browning.
Olive Oil: Since these potato wedges roast in a 450°F oven, it’s important to consider the smoke point of the oil you use. The smoke point is the temperature at which an oil or fat begins to burn and smoke. Regular olive oil has a smoke point of 465°F, whereas extra virgin olive oils range from 325°F to 375°F, so avoid extra virgin for this recipe. Vegetable, peanut, or grapeseed oils can be used instead of olive oil, as they all have high smoke points.
Garlic Salt: This pantry staple is great to add to dishes when you’re adding salt anyway and want a little more flavor. If you don’t have garlic salt, you can use 1 1/2 teaspoons of salt and 1/2 teaspoon garlic powder. The oven temperature is very high, so avoid using fresh minced garlic, as it will burn.
Dried Parsley: For a little herbal touch, dried parsley is a lovely addition to this oil and seasoning mixture. It’s nice to keep on hand to add a little color. For a fresher look, leave it out of the seasoning mixture and add chopped fresh parsley leaves to the potatoes after they come out of the oven.
Freshly Ground Pepper: While ground black pepper is fine, like all dried spices, grinding just before using intensifies flavor and provides a better texture.
This potato wedges recipe is super easy to prepare, but here are a few pieces of kitchen equipment that will make the cooking experience even easier!
Large Rimmed Sheet Pan: The workhorse of the kitchen, a large rimmed sheet pan is essential for so many cooking tasks. This recipe is no different. When going in and out of a hot oven, you want to move quickly to keep the oven temperature from dropping. You don’t want to worry about the potato wedges sliding off the back of the pan, falling into the bottom of the oven, and burning. Save the cookie sheets for cookies.
Parchment Paper: Lining your pans with sheets of parchment paper makes your pans last longer, prevents burning, and makes cleanup a breeze! While parchment can be purchased in rolls, parchment sheets are much more convenient. Since they don’t require cutting, they’re a great time-saver, plus they stay flat during prep and cooking.
Sharp Knife: While any sharp knife will get the job done, a santoku knife is a great choice for this. It has a Granton edge, meaning it has small, scalloped cutouts on each side of the blade which keep starchy and sticky foods from clinging to the blade.
Cutting Board: Technically any cutting board will do, but when cutting thick, firm vegetables that tend to stick to your knife, it’s important to make sure your cutting board won’t move around while you’re working. Use a cutting board with plastic feet, or place damp paper towels underneath a standard cutting board to prevent it from slipping.
Large Bowl: A big bowl is perfect for tossing the potato wedges in the oil and seasoning mix, since it allows room for evenly coating the potatoes without them sticking to each other. It’s also easier to see each individual wedge in a larger bowl.
Tongs: Potato wedges are easier to turn with tongs than a spatula. Just be sure to be gentle when using the tongs to turn the potatoes. If you’re too aggressive, you could accidentally cut or smash the potato wedges.
Crispy on the outside and soft on the inside, potato wedges offer the best of both worlds. We love our simple version, since it goes with everything, but feel free to use it as a base recipe to customize however you want. Top them with cheese and bacon for a loaded wedge experience. For an elevated flavor profile, drizzle with truffle oil and sprinkle with freshly-grated Parmesan cheese. Or try our recipe for Roasted Dill Pickle Potato Wedges. With dill pickle juice and fresh dill, it’s a double dill delight!
We’ll talk through how to make potato wedges here, but check out the detailed ingredient list and full recipe below.
While your oven and pan are heating up, cut the potatoes in half lengthwise with a sharp knife, then place halves cut-side down on your cutting board. As with all veggies, it’s easier and safer to cut the potatoes into wedges once you’ve created a flat surface that won’t roll. Cut each of the halves into 4 wedges by making 3 even lengthwise cuts—one down the center, then two more at 45° angles on either side.
Thoroughly toss the wedges with the oil and seasonings. Be sure to coat each side of each wedge, since the starchy potatoes have the tendency to stick together.
Carefully spread the potatoes on the baking sheet in a single layer (remember, it’s hot!), being sure to leave some room around each for optimum crispiness.
Let the potatoes cook for 20 minutes, then use tongs to carefully turn each one. After 10 to 15 more minutes, they should be a lovely deep golden brown with a crunchy outside and a tender, fluffy interior. Now they’re ready to serve!
Homemade potato wedges are incredibly versatile and go with all sorts of meals. Serve them with burgers, sandwiches, grilled meats, and more. Here are a few of our favorite recipes to pair with these yummy potato wedges:
Air Fryer Cheddar Ranch Chicken Tenders: Ready in 35 minutes, these panko- and cheddar-coated chicken tenders can be made while the potato wedges roast in the oven.
Crispy Baked Ranch Chicken: With just 4 ingredients, these simply coated boneless, skinless chicken breasts deliver on a delicious dinner with just 10 minutes of prep.
Salmon and Asparagus Sheet-Pan Dinner: This crispy salmon is coated in panko, Parmesan cheese, lemon peel, and pepper. It cooks on the same pan as the garlicky asparagus for a fresh, yet filling dinner that’s perfect when paired with potato wedges.
5-Ingredient Instant Pot® Pulled Pork: Pile this faster version of pulled pork on buns with barbecue sauce to serve with the potato wedges, or make loaded barbecue potato wedges topped with shredded cheddar cheese and green onions.
Storing and Reheating Potato Wedges
These baked potato wedges are best served straight out of the oven, but leftovers can be refrigerated and reheated later. We don’t recommend freezing these, since the texture can suffer during freezing and thawing.
To store, place in a lidded container, and cool in the refrigerator with the lid open slightly until cold. This allows steam to escape and reduces sogginess. Close the lid completely once cooled. Potato wedges can be stored in the refrigerator up to 3 days.
To reheat, cook in a 325°F oven or toaster oven, or in a 300°F air fryer, turning once, until hot in center (at least 165°F). Avoid using the microwave to reheat. Microwaving crispy foods leads to uneven reheating and sogginess.
Serve favorite condiments for dipping, like ketchup, barbecue sauce, or ranch dressing. Or try mixing mayonnaise with some ketchup or Dijon mustard for a saucy twist.
Substitute a coarse seasoning blend, like a peppery Montreal Steak, Cajun seasoning, garlic pepper—or a Southwest chipotle blend for some smoky spice—for the garlic salt. Or use crushed dried rosemary, basil, or crushed sage in place of the parsley for an herbal element.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 14g | 21% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 10g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 380mg | 16% |
| Total Carbohydrate | 30g | 10% |
| Dietary Fiber | 3g | 12% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 2g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 2% |
| Iron | Value Not Available | 8% |
| Potassium | 740mg | 21% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 10% |
| Vitamin E | Value Not Available | 10% |
| Thiamin | Value Not Available | 6% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 10% |
| Vitamin B6 | Value Not Available | 20% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
