You had me at fries! Fries are my love language - shoestring, curly, thick cut, waffle and wedge, I love them all! They are my go-to bar snack or burger side and I simply can’t get enough. If you love fries as much as I do, then you’ll have to give my Homemade Potato Wedges recipe a try! They are crispy, creamy, craveable and positively delicious. But, wait - it get’s better! These potato wedges are baked not fried, making them a healthier snack alternative!
My Homemade Potato Wedges start off with yellow or Yukon Gold potatoes. These potatoes have a smooth and thin exterior and a rich, buttery and creamy interior, making them ideal for potato wedges or fries! The potatoes are cut into small wedges, dried (the key to achieving crispiness) and tossed in some oil and flavourful seasoning! Bake and in just 25 minutes, you’ll be left with perfectly spiced and melt in your mouth potato wedges! Enjoy them on your own or share the wealth! After all, sharing is caring!
Why buy store-bought when you can make your own at home?! They couldn’t be easier to make and require a handful of ingredients. Serve them on their own or alongside your favourite condiments, such as ketchup, mayonnaise or mustard. You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For a delicious and fun meal, pair my Homemade Potato Wedges with my Honey Garlic Ribs, Salmon Burger, Mouthwatering Cheeseburger and Buffalo Chicken Wing recipes!
Prep Time: 10 minutes
Cook Time: 23 - 25 minutes
Total Time: 33 - 35 minutes
Serves: 4 - 6
Ingredients:
2 lbs yellow potatoes (approx. 8 - 10 medium potatoes) (See Notes below)
4 Tbsp avocado oil
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp ground pepper
Ketchup, mayonnaise or mustard, for dipping
Instructions:
Preheat the oven to 450F and line two 11” x 13” baking sheets with parchment paper.
Scrub the potatoes and pat dry. Cut the potatoes in half and then cut each half into quarters. Each wedge should be approximately 3/4 inch in width.
Using a tea towel (or paper towel), pat the wedges dry, removing any excess moisture.
Add the potato wedges to a large mixing bowl and drizzle avocado oil over top. Season with garlic powder, salt, smoked paprika, onion powder and ground pepper and toss until well coated.
Arrange the potato wedges over the two baking sheets in a single layer, leaving space between each of the wedges.
Bake for a total of 23 - 25 minutes, flipping the wedges over halfway through the cook time. If you don’t have an oven that accommodates two baking sheets side-by-side on a single rack, then you will need to rotate the baking sheets from top to bottom (and vice versa) at the halfway mark.
Remove the potato wedges from the oven and let them stand for 5 minutes. Serve them on their own or alongside some ketchup, mayonnaise or mustard. Enjoy!
Notes:
Baking at High Temperatures: Be sure to check the label on your parchment paper, ensuring that it is oven safe to a temperature of 450F. Higher temperatures increase the risk of parchment paper burning. If you don’t have appropriate parchment paper handy, then simply line your baking sheets with aluminum foil or grease your baking sheets with avocado oil and bake the potato wedges.
The Secret to Crispy Wedges: To achieve crispy potato wedges, you’ll want to pat the potatoes dry with a tea towel (or paper towel) before and after slicing! Moisture is the enemy here as it creates steam during the baking process. For added assurance, avoid overcrowding the baking sheets. You want to leave a little space between each of the potato wedges. This promotes air circulation during baking and yields crispy potatoes wedges with a soft and creamy interior.