Crispy Oven Roasted Potato Wedges

Homemade Oven Roasted Potato Wedges are super easy to make and the perfect side for so many dishes. The recipe will give you potatoes that are golden and crispy on the outside and melt-in-your-mouth creamy tender on the inside.

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Why buy frozen french fries when you can make homemade, crispy potato wedges in the same amount of time? And, with so much more flavor!

This recipe for Oven Roasted Potato Wedges is a family favorite, easy to make, and so, so delicious.

Why This Recipe Works

These roasted potato wedges come out of the oven with crispy skin and a creamy, tender middle.

You can serve these potatoes alongside most any main dish. They are a great alternative to mashed potatoes or au gratin recipes because they are so simple, yet so tasty.

Potato wedges are a nice change from the usual french fries or tater tots. And, obviously, homemade it always best.

How to Make Oven Roasted Potato Wedges

What You Need To Make This Recipe

All you need to make this recipe is potatoes, olive oil, salt, pepper, and fresh parsley.

Prep!

The only prep work for this recipe is to cut the potatoes into wedges and mince the fresh parsley.

Tip: be sure to keep your potato wedges close to the same size so that they will cook evenly.

Preheat your oven to 425°F.

Create!

Add the potato wedges and the olive oil to a medium bowl. Toss until the potatoes are well coated.

Transfer the potatoes to a baking sheet and season with salt and pepper. Ensure the potatoes are not overlapping, and not touching, if possible.

Roast for 35-45 minutes, tossing once or twice, or until the potatoes are crisp on the outside and fork-tender on the inside.

Present!

Remove the potatoes from the oven and toss with the parsley.

Serve hot.

Tips and Techniques

• Use russet or Yukon Gold for the best results. Although all potatoes can be roasted, not all get crispy or have the same results.
• Make sure to cut your potatoes approximately the same size for even cooking. 
• Store leftovers in an airtight container in the refrigerator. Use within 3-5 days. You can also freeze roasted potatoes for up to year, although there may be some slight changes in texture.

FAQ’s

What Potatoes Are Best For Roasting?

You can roast pretty much any kind of potato, but russet and Yukon Gold potatoes give the best results.

Should You Boil Potatoes Before Roasting Them?

You don’t have to boil potatoes before roasting them. It does reduce the time you have to roast them and may help make the skins crispier.

More Potato Recipes to Try

There are so many different ways to prepare potatoes. Here are some popular potato recipes:

• Au Gratin Potatoes with Bacon
• Creamy Lemon Rosemary Potatoes
• Lemon Tarragon Potato Salad
• Grilled Cheesy Potatoes
• Sausage and Cabbage Foil Packets with Potatoes (grilled or baked)
• Creamy Steak and Potato Soup
• Sheet Pan Chimichurri Steak and Potatoes

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Print

Oven Roasted Potato Wedges

Homemade Oven Roasted Potato Wedges are super easy to make and the perfect side for so many dishes. The recipe will give you potatoes that are golden and crispy on the outside and melt-in-your-mouth creamy tender on the inside.

Course Side Dish

Cuisine American, Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 219kcal

Author Lauren Harris

Ingredients

• 1.5 pounds potatoes * cut into wedges
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh parsley * minced

Instructions

• Preheat oven to 425°F.
• Toss the potato wedges and olive oil together in a medium bowl.
• Spread the potatoes out onto a baking sheet and season with salt and pepper.
• Roast for 35-45 minutes, tossing once or twice, or until the potatoes are crisp and fork tender.
• Sprinkle on the parsley and toss.
• Serve hot.

Notes

Tips and Techniques

• Use russet or Yukon Gold for the best results. Although all potatoes can be roasted, not all get crispy or have the same results.
• Make sure to cut your potatoes approximately the same size for even cooking. 
• Store leftovers in an airtight container in the refrigerator. Use within 3-5 days. You can also freeze roasted potatoes for up to year, although there may be some slight changes in texture.

** Nutritional information is an estimate and may vary. It does take into account all of the olive oil.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 599mg | Potassium: 703mg | Fiber: 4g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 6mg