Potato Wedges Ingredients
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.
Equipment You’ll Need
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.
Variations of 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!
How to Make Potato Wedges
We’ll talk through how to make potato wedges here, but check out the detailed ingredient list and full recipe below.
Cut the potatoes
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.
Season the Potatoes
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.
Arrange on Pan
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.
Roast and Turn
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!
How to Serve Potato Wedges
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
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.
Frequently Asked Questions
What Kind of Potatoes Should I Use for This Recipe?
We called for russet or Yukon Gold potatoes for this recipe, since they’re big and starchy. Bigger potatoes make impressive wedges and can handle longer cooking at higher temperatures, which ensures that lovely mix of crispy exterior and tender center. Starchy potatoes become fluffy when cooked, so that the inside of the wedges is soft instead of dense and waxy. Red potatoes should be avoided, since their waxy flesh won’t deliver on the shape and texture of a classic potato wedge.
Can I Use the Air Fryer for This Recipe?
Can I Use the Air Fryer for This Recipe?
While we didn’t design this recipe for potato wedges in the air fryer, they make a good candidate for air frying. They’ll just take a little longer, since you’ll need to make them in batches. An air fryer is basically a countertop convection oven, so you can prepare many roasting recipes in the air fryer with a few adjustments.
We suggest starting with a 5-quart air fryer insert sprayed with cooking spray. Do not line with parchment paper. Bake the potatoes in several batches at 400°F, in a single layer for about 15 minutes, turning once, until deep golden brown and tender in center. All air fryers are different, so you may need to experiment with the time and temp to suit your machine. However you prepare your potato wedges, we’re sure you’ll love them.
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It involves less oil and mess while still delivering that coveted crunchy finish.\u003c/p\u003e\u003cp\u003ePotato 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.\u003c/p\u003e","servingSize":"8 Potato Wedges","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/-N5RrW1JSfSWaAnUt135dA_webp_base.webp?v=447367eb\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/-N5RrW1JSfSWaAnUt135dA_webp_base.webp?v=447367eb\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/-N5RrW1JSfSWaAnUt135dA_webp_base.webp?v=447367eb\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Potato Wedges"},"contributor":{"label":"By","name":"Pillsbury Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jan 28, 2025"}},"ingredientGroups":[{"ingredients":[{"quantity":"4","description":"medium russet or Yukon gold potatoes (1 1/2 to 2 lb)"},{"quantity":"1/4","description":"cup olive oil"},{"quantity":"1 1/2","description":"teaspoons garlic salt"},{"quantity":"1","description":"teaspoon dried parsley"},{"quantity":"1/2","description":"teaspoon freshly ground pepper"}]}],"steps":[{"description":"Heat oven to 450°F. 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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.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eGarlic Salt:\u003c/strong\u003e 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.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eDried Parsley:\u003c/strong\u003e 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. 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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.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eParchment Paper: \u003c/strong\u003eLining 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.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eSharp Knife:\u003c/strong\u003e While any sharp knife will get the job done, a santoku knife is a great choice for this. 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It’s also easier to see each individual wedge in a larger bowl.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eTongs:\u003c/strong\u003e 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.\u003c/p\u003e","category":"SEO Content_2"},{"title":"Variations of Potato Wedges","description":"\u003cp\u003eCrispy 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. 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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.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eSeason the Potatoes\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eThoroughly 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.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eArrange on Pan\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eCarefully 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.\u003c/p\u003e\u003ch3\u003e\u003cstrong\u003eRoast and Turn\u003c/strong\u003e\u003c/h3\u003e\u003cp\u003eLet 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!\u003c/p\u003e","category":"SEO Content_4"},{"title":"How to Serve Potato Wedges","description":"\u003cp\u003eHomemade 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:\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/air-fryer-cheddar-ranch-chicken-tenders/0c12aeea-0551-4383-82db-cbd92d0ad1d3\u0022\u003e\u003cstrong\u003eAir Fryer Cheddar Ranch Chicken Tenders\u003c/strong\u003e\u003c/a\u003e: Ready in 35 minutes, these panko- and cheddar-coated chicken tenders can be made while the potato wedges roast in the oven.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/crispy-baked-ranch-chicken/d8ab10cd-6bdd-49f7-a169-adafc91a42bc\u0022\u003e\u003cstrong\u003eCrispy Baked Ranch Chicken\u003c/strong\u003e\u003c/a\u003e: With just 4 ingredients, these simply coated boneless, skinless chicken breasts deliver on a delicious dinner with just 10 minutes of prep.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/salmon-and-asparagus-sheet-pan-dinner/0e698925-fb10-400b-bec3-f53c1733e8c0\u0022\u003e\u003cstrong\u003eSalmon and Asparagus Sheet-Pan Dinner\u003c/strong\u003e\u003c/a\u003e: 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.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/5-ingredient-instant-pot-pulled-pork/44393e80-3d97-4bae-9f66-8df3ed1c65d4\u0022\u003e\u003cstrong\u003e5-Ingredient Instant Pot® Pulled Pork\u003c/strong\u003e\u003c/a\u003e: 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.\u003c/p\u003e","category":"SEO Content_5"},{"title":"Storing and Reheating Potato Wedges","description":"\u003cp\u003e\u003cstrong\u003eStoring and Reheating Potato Wedges\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eThese 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.\u003c/p\u003e\u003cp\u003eTo 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.\u003c/p\u003e\u003cp\u003eTo 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.\u003c/p\u003e","category":"SEO Content_6"}],"faq":[{"title":"What Kind of Potatoes Should I Use for This Recipe?","description":"\u003cp\u003eWe called for russet or Yukon Gold potatoes for this recipe, since they’re big and starchy. Bigger potatoes make impressive wedges and can handle longer cooking at higher temperatures, which ensures that lovely mix of crispy exterior and tender center. Starchy potatoes become fluffy when cooked, so that the inside of the wedges is soft instead of dense and waxy. Red potatoes should be avoided, since their waxy flesh won’t deliver on the shape and texture of a classic potato wedge.\u003c/p\u003e","category":"FAQ_1"},{"title":"Can I Use the Air Fryer for This Recipe?","description":"\u003cp\u003e\u003cstrong\u003eCan I Use the Air Fryer for This Recipe?\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eWhile we didn’t design this recipe for potato wedges in the air fryer, they make a good candidate for air frying. They’ll just take a little longer, since you’ll need to make them in batches. An air fryer is basically a countertop convection oven, so you can prepare many roasting recipes in the air fryer with a few adjustments.\u003c/p\u003e\u003cp\u003eWe suggest starting with a 5-quart air fryer insert sprayed with cooking spray. Do not line with parchment paper. Bake the potatoes in several batches at 400°F, in a single layer for about 15 minutes, turning once, until deep golden brown and tender in center. All air fryers are different, so you may need to experiment with the time and temp to suit your machine. However you prepare your potato wedges, we’re sure you’ll love them.\u003c/p\u003e","category":"FAQ_2"}],"tipCategories":[{"categoryName":"Kitchen Tested","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eKitchen Tested: November 2024\u003c/p\u003e","category":"Kitchen Tested"}],"isExpandable":false},{"categoryName":"Rich Snippet","heading":"","cssClass":"recipePartMethodNote","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"\u003cp\u003eOur crispy, delicious potato wedges recipe trades the deep fryer for the oven in this easy roasted version you can make at home in less than an hour.\u003c/p\u003e","category":"Rich Snippet"}],"isExpandable":false}],"nutritionInfo":{"configuration":{"showAsTable":false,"noNutritionInformationAvailableMessage":"No nutrition information available for this recipe","poweredByText":"\u003cp\u003eNutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only. 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