These are hands down, the best potato wedges ever. Not just absolutely delicious and perfectly seasoned, they’re super easy to make too! I coat them in a mix of garlic, onion, oregano, paprika, salt, pepper, and parmesan cheese.
Then they’re baked to perfection in less than an hour. When I say perfection I mean it. They’ve got a super crispy and flavourful exterior, while the inside stays soft and fluffy.
Side Dishes (can) Suck
Seriously, I hate side dishes in general. I’m so focused on the main event of the meal, I usually end up losing track time for the sides. It becomes extra annoying for me when it’s something that doesn’t line up easily with cooking times. With the weather finally warming up I like to be outside on the grill as much as possible. The last thing I want to be doing is running back and forth from the deck to the stove, just to make sure water isn’t overflowing while cooking a vegetable.
Here’s Another Side Dish That Doesn’t Suck
So, I’m going to go out on a limb here and guess that you like potatoes. Me too. But there are no potatoes I like more than these ones. I mean, I literally call them Crack-tatoes, because they are addictive as, well, you know what. I’ve had these in our rotation for over 7 years now, and the whole house still gets excited every time I make them.
The Best Potato Wedges Ever.
That’s why I love these potato wedges so much. They come together in less then ten minutes, and you can basically forget about them until it’s time to eat. You just have to flip them once, halfway through baking.
I find the 50 minute cook time to be perfect too. Yes, I love a good 30 minute meal just like everyone else. Realistically though, even those 30 minute meals end up taking me an hour. There’s stuff to prep or preheat. There are always dishes to be cleaned up and put away from prepping. Being able to get the potato wedges cooking before starting everything else is easier most of the time.
Recipe for the best potato wedges ever!
I can almost guarantee these are going to become an instant favourite in your house. If you’re anything like me, you’ll be snacking on the cold leftovers a few hours later watching tv!
- 4 - 5 large potatoes (I like Yukon Gold potatoes, but russets work great too)
- 2-3 tbsp olive oil
- 1/2 tbsp kosher salt (or more to taste)
- 1/2 tsp pepper (or more to taste)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp oregano
- 1/3 cup grated parmesan cheese (I just use the kraft parmesan)
- Preheat your oven to 425°F. Line a baking sheet with foil if you want an easier clean up.
- While your oven is warming up, slice your potatoes into wedges. I usually get 8 wedges per potato. Place the potato wedges into a large bowl and drizzle with just enough olive oil to coat them all. I add a little bit at a time, tossing them around with a spatula to make sure they're all covered.
- Mix together the salt, pepper, garlic powder, onion powder, paprika, and oregano. I do this by putting them all in a mason jar with the lid on and giving it a good shake. You can just do it in a small bowl though and mix it up with a fork.
- Sprinkle half of your seasoning mix over the potatoes and toss with a spatula to coat. Sprinkle on the other half of the seasoning mix and toss again. Repeat this with the parmesan cheese, shaking half of the cheese over the potatoes, tossing, adding the rest of the cheese, and tossing again.
- Spread your potato wedges out on the prepared baking sheet. They can be close together, just make sure they aren't touching.
- Place in the oven and bake for 25 minutes. Remove the pan and flip each of the potato wedges over. Return to the oven for another 20 to 25 minutes, until golden brown and crisp on the outside.
Types of Potatoes to choose:
Yukon Gold / Yellow / Golden Potatoes
These are my favourite to use for just about everything except basic french fries. The skins are usually smooth without many eyes. They're also nice and thin, so they crisp up nicely when you cook them. The inside is always smooth and fluffy when they're cooked.
Russet / Baking Potatoes
This is the go-to for a lot of people, but not my favourite for wedges. The skin is very thick on russet potatoes, which works great for a salt crusted baked potato. It's a little too thick for wedges though, and doesn't get as crispy as I'd like. The inside still gets nice and soft, but it definitely has a starchier taste and a lack of fluffiness.