The Yummiest Potato Wedges
I used to love potato wedges so hard and I still do. Thinking about a KFC potato wedge or the ones from the grocery store deli just brings me back. I rarely make potatoes in this form anymore so I thought it was time to change that!
Last weekend I started cutting potatoes with plans to just do a simple roast of them before they started turning green and growing eyes. I’m kind of afraid of potato eyes. As I was starting to cutting a perfectly good potato wedge into 3 chunks, I stopped myself. Why don’t I just throw caution to the wind and make potato wedges? I never do that. And so I did.
Making potato wedges is really no more difficult than chopped and toasted ones. To make them the yummiest potato wedges though, you’ve got to use my everyday seasoning blend. Which is tasty on any roasted vegetable but it belongs with potatoes.
Let’s make them!
Cut your potatoes into as evenly as you can into wedge shapes.
Place them on a clean dish towel and pat them as dry as you can get them. This helps prevent them from being soggy.
Then just toss them on a baking sheet, lined with parchment (which also helps prevent sogginess) and toss with oil, everyday seasoning and a little cornstarch (you guessed it, also a sogginess prevention agent). Nobody likes soggy potatoes!
Roast them at 425 for about 30-35 minutes and you are golden. Literally and figuratively. Oh and sprinkle them with sea salt right when they come out of the oven!
Kick things up a notch – make 2 ingredient, 2 second chipotle dip to go with them! OR deviled egg dip. OR BOTH!
Chipotle dip: Combine 1/2 tsp of chipotle adobo sauce with per 1 tbsp of mayonnaise. Increase chipotle sauce if you want more spice!
Deviled egg dip: Combine 2 parts mayo with 1 part yellow mustard (ex 2 tbsp mayo + 1 tbsp mustard), sprinkle with paprika and enjoy!
Tips for making the yummiest potato wedges
- Make sure to pat the potatoes dry after cutting them to prevent sogginess
- Keep the wedges spaced out on the baking sheet to also prevent sogginess – use two baking sheets!
- Use my everyday seasoning blend! I promise it’s SO GOOD!
- Use gold potatoes, they have the thinnest skin and are the most neutrally flavored. I love red potatoes but they have a distinct flavor that I’d rather have in other potato dishes
More potato recipes!
Foolproof Crispy Breakfast Potatoes!
Crispy Roasted Parmesan Potatoes!
Cream Cheese & Chive Mashed Potatoes!
Yummiest Potato Wedges
Can potato wedges actually not be yummy? I don’t think so!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer, Side Dish
- Cuisine: American
Ingredients
- 5 medium sized gold potatoes (washed & scrubbed clean)
- 2 tbsp olive or avocado oil
- 3 tsp everyday seasoning
- 1 tsp cornstarch
- sea salt
Instructions
- Preheat oven to 425.
- Slice potatoes into wedges and place on a clean dish towel. Pat dry using the dish towel then transfer to a parchment-lined baking sheet.
- Add oil, everyday seasoning and cornstarch and mix using your hands to evenly coat all of the potato wedges. You will need two baking sheets. Spread the potato wedges among the two baking sheets, keeping them in an even layer and spaced apart.
- Roast for 30-35 minutes. You can flip the wedges using tongs after about 20 minutes to get them more evenly golden.
- Enjoy!
Looking for more yummy sides and appetizer recipes?
Look no further than our Easy Sides and Appetizers E-Book, featuring 10 Simple Sides and Appetizers for any occasion!
