These oven-baked potato wedges make a simple, flavorful side for any meal. Crispy on the outside and tender inside, they’re seasoned with herbs for a fresh savory finish. Ready in under an hour, they’re an easy crowd-pleaser for weeknights and weekend dinners alike.
Potato Wedges vs. Fries
Potato wedges differ from traditional fries mainly in shape and texture. Wedges are cut into thicker, triangular pieces that stay moist inside while developing a golden, crisp exterior. Fries are typically thinner and cook faster, giving a different bite and surface-to-center ratio.
Wedges are heartier and pair beautifully with bold seasonings and dips. They’re also more forgiving in the oven—when seasoned and roasted correctly, they’ll deliver both crunch and a fluffy center every time.
The Key to Perfect Wedges
Follow a few simple tips to ensure your wedges come out crispy and flavorful:
- Cut wedges to a consistent thickness so they cook evenly.
- Use enough oil to coat each wedge well—this encourages browning and crisping.
- Season generously so every bite has flavor; herbs and seasoned salt work especially well.
The Easiest Way to Cut Potato Wedges
Cutting wedges is straightforward with a large, sharp chef’s knife. Take your time and keep the potato stable on the board.
- Slice the potato in half lengthwise.
- Place a half flat side down on the board for stability.
- Cut that half lengthwise into two equal pieces, then cut each of those into two to make four wedges from the half.
- A large potato will typically yield about 8 wedges.
By the way
If you don’t already own a reliable chef’s knife, investing in a sharp, well-balanced one makes cutting safer and faster.
The Best Seasoning for Potato Wedges
Classic herb and seasoned salt combinations are a reliable choice. In this recipe, the wedges are tossed with seasoned salt, dried rosemary, and dried thyme for an aromatic, savory crust. Other great seasoning options include:
- Homemade taco-style seasoning for a smoky, spicy twist.
- Everything-bagel seasoning for a garlicky, sesame-forward flavor.
- Fajita or Mexican-style spice blends for bold, warm spices.
Feel free to experiment with fresh herbs, garlic powder, smoked paprika, or parmesan for variations that suit your meal.
More of our Favorite…
Healthy Potato Recipes
- Baked Potatoes in Foil
- Smashed Red Potatoes
- Foil-Pack Grilled Red Potatoes
Oven-Baked Potato Wedges
Summary: Crispy on the outside and tender inside, these herby oven-baked wedges are a simple, flavorful side dish that pairs well with burgers, grilled meats, or a green salad.
Author: Linley Hanson
Prep: 15 mins • Cook: 30 mins • Total: 45 mins • Servings: 8
Ingredients
- 3 lbs russet potatoes
- 2 tablespoons olive oil
- 2½ tablespoons seasoned salt (such as Lawry’s)
- 1½ tablespoons dried thyme
- 1 tablespoon dried rosemary
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease two baking sheets or line them with parchment paper.
- Wash and dry the potatoes. Cut each potato lengthwise, then cut into 1-inch wedges so pieces are similar in size.
- Place the wedges in a large bowl and drizzle with the olive oil. Toss thoroughly to coat every wedge.
- Add the seasoned salt, dried thyme, and dried rosemary. Toss again until the wedges are evenly seasoned.
- Arrange the wedges on the prepared baking sheets in a single layer, making sure they aren’t touching or overlapping.
- Roast at 400°F for about 30 minutes, flipping every 10 minutes. Swap oven racks when you flip to ensure even browning.
- Remove when wedges are golden brown and crispy. Serve hot with your favorite dips.
Nutrition (per serving, approximate)
Calories: 158 kcal • Carbohydrates: 30 g • Protein: 3 g • Fat: 3 g • Fiber: 3 g • Sugar: 1 g
Nutrition information is an approximation and should be used as a guide.
If you try this recipe, garnish with fresh parsley or grated Parmesan for extra flavor. These wedges reheat well—spread them on a sheet pan and warm in a hot oven to restore crispness.