These crispy baked potato wedges or oven-baked potato wedges make perfect sides to any main course or as a snack when you craving some delicious fried food. Crispy on the outside, soft tender on the inside but baked, not fried. A simple, easy and effortless recipe using a fraction of the oil used in traditional deep-fried potato wedges.
These baked potato wedges make a great alternative to any deep-fried french fries you want to avoid. It's a great addition to homemade Burgers, roast chicken, and snacks. My kids love it.
Look at these crispy baked potato wedges? Look at that shine? Don't they look like deep-fried potato wedges? Well, it's just the 2 tbsp of oil we have in the whole batch as compared to all the oil we would get in a deep-fried version of wedges. The best part? It's crisp on the outside but still soft, tender and moist on the inside.
What's the SECRET to soft, moist, baked potato wedges?
Most people complain that oven-baked potato wedges are dry, not moist like the deep-fried variety. Well, that's not true if you do it right. And the secret is right here in the process I shared with you below. The trick is to cook the potatoes before you bake them. That way they absorb all the moisture they need and are almost cooked. Then the only thing your oven needs to do is give them a crispy golden color. The result is you have soft tender, moist and golden oven-baked potato wedges or should I say perfect crispy baked potato wedges. Genius, right?
Ingredients and substitutes
- Potatoes - It's best to use baking potatoes like Yukon gold for these as they hold their shape better. But I do use whatever I have on hand and they still turn out delicious. Some potatoes will just need more attention when in the oven as they brown quickly.
- Cooking oil - I love using olive oil but not when I cook on a very high heat like this. Olive oil burns in high heat and is not good for you. So while olive oil is usually healthier than cooking oil, in this case, it's best to use cooking oil.
- Seasonings - The most basic is salt, pepper. But there is so much more you can do with seasoning. I love making different variations from turmeric to pumpkin spice as well as Parmesan or Cheddar. Today I have used, salt, pepper, garlic powder, and paprika. Feel free to throw in some dried herbs like rosemary, thyme or parsley.
Step by step instructions (pin)
Prepare potatoes
- Preheat Oven at 210 C / 420 F.
- Peel and wash potatoes.
- Cut each potato cut in half. Then each half into three vertically.
- Keep in a bowl of water if not using them immediately to prevent oxidation.
- Drain the potatoes - leaving any excess moisture in there.
Parboil Potatoes
- In the microwave
- Place potato wedges in a microwave-safe bowl. Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more.
- On the stove-top
- Place potatoes in a pot of cold water and boil for approximately three minutes. They should be firm, not soft.
Bake the potato wedges
- Drain the potato wedges well on a paper towel - wipe excess moisture.
- Season with oil, salt, and pepper.
- Add and any seasoning you want (such as paprika, garlic, rosemary, lemon). I used garlic powder and paprika today.
- Line a baking tray with baking parchment.
- Lightly spray the baking parchment with cooking spray to prevent sticking.
- Place potatoes on a baking tray.
- Bake for about 30 to 40 minutes turning them around once or twice as needed, until golden brown and crisp.
- I usually turn them over around 20 mins and keep a close watch over them towards the end because different ovens cook at different timings.
- Mine took about 35 minutes.
Frequently asked questions
Drain the potatoes well, wipe them well as this takes away that stickiness. Then add a tablespoon or two of oil. Toss them well before you season them.
Starchy potatoes such as russet or waxy potatoes such as red-skinned and fingerling potatoes are the best for baking in the oven. This is because they absorb moisture and still hold their shape.
No, not for this recipe. Since we cook the potatoes half-way in the microwave or par-boiling these absorb enough moisture in them to keep them moist, tender and soft pillowy on the inside.
Olive oil burns in high heat and is not good for you. So while olive oil is usually healthier than cooking oil, in this case, it's best to use cooking oil.
This is the perfect side to so many main course dishes like chicken, beef, lamb or pork. We love having it with my
Oven-baked Buttermilk Crispy chicken,
Breaded chicken bread or Schnitzel,
Breadcrumb Crusted baked fish Fillets
Lamb Roast
Kebab Beef Burgers
Kebab Turkey Burgers
Troubleshooting
My baked potato wedges are dry, not moist inside.
The oven temperature needs to be very hot no less than 200C so the potatoes are instantly crisp and brown. Low oven temperature will take longer to brown on the outside which makes them dry on the inside.
My potatoes are wet and sticky in the oven.
The potatoes need to be drained well, and any excess moisture wiped off. If there is moisture in the potatoes they will stew, not roast in the hot oven.
Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
Baked Potato Wedges aka Oven-Fried Potato Wedges
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Ingredients
- 4 (900 g) Baking potatoes large
- 2 tbsp (2 tbsp) Olive oil
- 2 tsp (2 tsp) Salt
- 1 tsp (1 tsp) Pepper
Optional Variations
- 1 tsp (1 tsp) Dried rosemary
- 1 tbsp (1 tbsp) Lemon
- ½ tsp (½ tsp) Garlic powder
- 1 tsp (1 tsp) Paprika
Instructions
PREPARE POTATOES
- Preheat Oven at 210 C / 420 F.
- Peel and wash potatoes.
- Cut each potato cut in half. Then each half into three vertically.
- Keep in a bowl of water if not using them immediately to prevent oxidation.
- Drain the potatoes – leaving any excess moisture in there.
PARBOIL POTATOES
In the Microwave –
- Place potato wedges in a microwave-safe bowl. Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more.
On the Stove-top –
- Place potatoes in a pot of cold water and boil for approximately three minutes. They should be firm, not soft.
BAKE THE POTATO WEDGES
- Drain the potato wedges well on a paper towel – wipe excess moisture
- Season with oil, salt, pepper.
- Add and any seasoning you want -(such as paprika, garlic, rosemary, lemon). I used garlic powder and paprika today.
- Line a baking tray with baking parchment.
- Lightly spray the baking parchment with cooking spray to prevent sticking.
- Place potatoes on a baking tray.
- Bake for about 30 to 40 minutes turning them around once or twice as needed, until golden brown and crisp.
- I usually turn them over around 20 mins and keep a close watch over them towards the end because different ovens cook at different timings.
- Mine took about 35 minutes.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sara
I love wedges as a quick side. Baking them seems like a great idea for keeping it healthier!
Veena Azmanov
Absolutely!! Love baked potato wedges for a side dish.
Anne Murphy
They look beautiful! I like your technique for soft centers and crisp outsides. Sounds just right!
Veena Azmanov
Thank you, Anne. Yes I do love soft center and crisp edges.
Heather
Love this recipe .. and that you provided different ways to cook them. so hard to find potato wedge recipes that are not fried. Beautifully seasoned too!
Veena Azmanov
Thank you, Heather. Yes, I know what you mean. I love having options too!
Patti @ Patty Cake's Pantry
I had to laugh when I read about your choice to have dessert for your extra calories. I'm the same way. I will gladly drink a diet soda to save those extra calories and sugar to have dessert. I love these fries, and I can't believe that I never thought of cooking the potatoes first. Do you think that it would affect the cooking time if I made these from refrigerated leftover baked potatoes?
Veena Azmanov
Thank you, Patti. Yeah I do love my desserts! I can give up deep fried but not desserts lol. Cooking the potato first keeps them soft and tender on the inside.
Monica | Nourish & Fete
Oooh these look like a delicious side - I especially love the idea of adding a bit of rosemary! So tasty!
Veena Azmanov
Very delicious side Monica. You will love it.
Ben Myhre
Yes! Cook the potatoes before you bake them. I tend to boil mine for a bit before I put them in the oven. Thanks for sharing.
Veena Azmanov
Thank you, Ben. yes, I love to parboil them so the oven only has to crisp them not cook them. Works perfectly.
Christine
Yum!! This is the kind of recipe that would definitely be a staple in my household. Going to have to make these this week!
Veena Azmanov
Thank you, Christine. We love this recipe.
Ashley @ Big Flavors from a Tiny Kitchen
I'm with you when it comes to occasional indulgences. It's great when you can modify a recipe to save some calories/fat in one area, and then indulge in another. These look really tasty!
Veena Azmanov
Absolutely Ashley. Thanks! Glad you understand what I mean lol
Analida @ ethnicspoon.com
I love the pre-cook tip and then finish them in the oven. My family loves potato side dished and this would be a great one to serve that is very easy! Thanks!
Veena Azmanov
Thank you Analida. I love to precook the potatoes that way they get nice and crisp but stay soft tender on the inside.
Carrie
I love potato wedges, give me a dip and I'm setC!
Veena Azmanov
I am with you, Carrie. I can live on baked potato wedges!!