Skip to main content

Potato Wedges

Seasoned baked potato wedges with a crispy outside and soft inside.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Plate of golden baked potato slices.
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

3 large baking potatoes
3 Tablespoons vegetable oil
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
1 ½ teaspoons onion powder

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 450 degrees F. Lightly grease a baking sheet.
  3. Scrub potatoes under running water, but do not peel.
  4. Cut each potato into 8 wedges, lengthwise.
  5. In a small bowl, mix together the rest of the ingredients. Spread the mixture on the sides of each potato wedge.
  6. Place wedges on the baking sheet, leaving space between each one.
  7. Bake for 30 minutes.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Covering the baking sheet with foil under the potatoes will help with clean-up.
  • Adjust the seasoning to your taste or try Creole Seasoning or Soulful Seasoning
  • Baking time can vary according to size of the wedges. Test for doneness by poking with a fork.

Comments

These potato wedges are a hit at my adult nutrition and cooking class. They are easy and a great recipe for experimenting with seasoning and flavor profiles. We used the Food Hero Ranch Dressing and Honey Mustard Dressings to create dips to go with the potatoes. 

Honestly these are delicious with the seasonings or with just oil and salt.  My family loves roasted potato wedges!

Wow, these were so great!  We will for sure make them again and again.  The kids were just as happy as with fries and they liked the spice.  I did have them add the spices and oil to the bowl to cover them and we added half the paprika and a dash of chili powder.

This is a very good recipe.  I like to cut the potatoes in smaller pieces so they cook more quickly.  I usually halve the chili powder and paprika in this recipe when I am making it for younger children.

You might also like...

Recipes A to Z (without photos)

Summer Vegetable and Pasta Salad
Big bowl of spiral pasta with vegetables.

Summer Vegetable and Pasta Salad

Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Black-Eyed Pea Salad
Bowl of Black-Eyed Pea Salad

Black-Eyed Pea Salad

You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.
Prepare:
20 minutes
Makes:
6 cups
Raspberry Fruit Dip
Bowl of yogurt raspberry dip served with sliced apple and pear.

Raspberry Fruit Dip

A sweet and creamy dip that comes together in a few minutes. Perfect for dipping fruit!
Prepare:
5 minutes
Makes:
8 Servings
Vegetarian Tofu Enchiladas
Casserole dish with a tofu and vegetable mix topped with black olives and cilantro.

Vegetarian Tofu Enchiladas

Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 pieces
Couscous Salad
Large bowl of a vegetable packed Couscous Salad.

Couscous Salad

A light and colorful salad combining sweet cranberries, crunchy pecans and fresh vegetables with couscous pasta.
Prepare:
15 minutes
Makes:
5 cups
Creole Seasoning
Creole seasoning mix shown with crawfish, lemon, potato and corn.

Creole Seasoning

Add savory flavor to your favorite vegetables, grains, meats, fish, seafood, poultry, soups and stews!
Prepare:
5 minutes
Makes:
about ½ cup