My family loves roasted potatoes, from crispy baked French fries to sweet potato fries to these amazing roasted potato wedges. We’ve been making this potato wedges recipe for ages and have learned a few tricks to guarantee they turn out perfectly every time. One of the biggest frustrations when roasting potato wedges is having them stick to the pan. Nobody wants to spend time prying potatoes off a baking sheet! So, we’re sharing our secrets for preventing that sticky situation below!
Key Ingredients
Baking Potatoes: I love large russet potatoes for potato wedges and leave the peel on them for roasting. Other varieties of potato work in the recipe below, but you won’t get that super fluffy inside like when using russets. Oil: I use olive oil or avocado oil for this recipe. Skip extra-virgin olive oil, which doesn’t fare as well in a hot oven. Seasonings: This is up to you! I love tossing potato wedges with seasoned salt and chopped fresh rosemary, but use what you love!
How to Make Potato Wedges
To make the best potato wedges, soak them in hot water for 15 minutes (a tip we learned from Cook’s Illustrated), dry them really well, and toss them with your oil and seasonings. Add more oil to your baking sheet (I don’t line mine with anything for the most golden brown and crispy potatoes). Then, spread the wedges out onto the oiled pan, giving them some space so they roast instead of steam. I bake my potato wedges for 20 minutes, flip, and then bake for a bit longer until browned and crisp on the outside and tender on the inside. From there, serve them with your favorite dipping sauces, such as homemade ketchup, fry sauce, creamy honey mustard sauce, or homemade mayo. To prevent as much sticking as possible, we do two things. First, we soak the potato wedges in hot water for 15 minutes, removing starch. Second, we use a good amount of olive oil (about 1 tablespoon per potato). Some of that oil goes onto the baking sheet, and the rest gets tossed with the soaked and dried potatoes. 4 tablespoons (60ml) olive oil or avocado oil 3/4 teaspoon seasoned salt or use 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary Pinch finishing salt, like flaky sea salt, optional 2Scrub and rinse potatoes, cut them into six long wedges, and add them to a large bowl. 3Cover the potatoes with hot water and soak them for 15 minutes. Drain and rinse the potatoes, spread them onto a clean dish towel, and pat them very dry. 4Dry the bowl the potatoes were soaking in. Add the potatoes to the bowl and toss with the remaining three tablespoons of olive oil, seasoned salt, pepper, and rosemary. 5Spread the potatoes in a single layer and cut side down on the oiled baking sheet. 6Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside, 35 to 45 minutes. If they do not flip easily, give them a bit longer in the oven to brown further, and then use two forks to wiggle them free. 7Sprinkle with a little extra salt (if desired) and serve.
