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These Crispy Baked Potato Wedges are an easy and delicious side dish! Perfect for serving with burgers, fish and chips, or ribs! Dip them in ranch, ketchup, or any sauce of choice! Gluten free, Paleo, Whole30.
I’m a big meat and potatoes kinda girl, and these potato wedges might be my new favorite side! They’re so easy to make and require very minimal ingredients. I served them with ribs over the weekend, and the whole family loved them! I love Five Guys fries, and these just might be my new go-to when I am craving them! The outsides are crispy, the insides are soft, and they are perfectly seasoned.
How to Get Crispy Baked Potato Wedges
1. The key to getting these potatoes nice and crispy is to soak them in water for 10 minutes before baking! This helps to remove some of the starch. You can skip this step and they will still turn out fine…just maybe not quite as crispy!
2. The other important thing is to make sure they are spread out enough on the baking sheet so they have room to crisp up! When they are crowded too close together, potatoes tend to steam instead of crisp up. Nobody wants soggy potato wedges!
3. Make sure they are all the same size!
4. Find potatoes that are nice and smooth on the outside with minimal ridges. Scrub them well.
What You Need to Make These Whole30 Crispy Baked Potato Wedges
- 4 russet potatoes. Mine were HUGE while led to very large fries. I suggest finding some medium sized potatoes!
- Olive oil
- Salt & pepper
- Garlic powder
- Onion powder
- Paprika
That’s it!
How to Make These Potato Wedges
Preheat your oven to 400.
First, scrub your potatoes. Then, slice them into wedges. You can do this by slicing the potatoes in half horizontally (so you have 2 long halves), then slicing those in half, then those pieces in half, and so on. Place all of your potato wedges into a large bowl of water and let them soak for 10 minutes.
Next, dry the potatoes using paper towels. Place them in another clean bowl and toss with the olive oil, salt, pepper, garlic powder, onion powder, and paprika.
Line a large baking sheet (I used 15 x 21 inches – a half sheet pan) with parchment paper. Foil will work too – but I find they stick to it! Lay the potatoes so they have a flat side facing down and they are spread out from each other.
Bake for 30 minutes at 400. Remove the pan from the oven and bump the temperature up to 425. Flip any pieces that are getting dark. Leave any pieces that aren’t browned on the bottom yet. Bake for an additional 15-20 minutes until they are browned and crispy.
Serve with dipping sauce of choice!
What recipes would go well with these Crispy Baked Potato Wedges?
Whole30 Teriyaki Burgers with Grilled Pineapple
The Best Whole30 Grilled Chicken Thighs and Marinade
If you try these, make sure to tag me on Instagram so I can see your creations!
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Crispy Baked Potato Wedges (Whole30, Gluten Free)
Equipment
- 15 x 21 inch rimmed sheet pan
Ingredients
- 4 medium-sized russett potatoes, skin on
- 2.5 tbsp olive oil
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400.
- First, scrub your potatoes. Then, slice them into wedges. You can do this by slicing the potatoes in half horizontally (so you have 2 long halves), then slicing those in half, then those pieces in half, and so on. Place all of your potato wedges into a large bowl of water and let them soak for 10 minutes.
- Next, dry the potatoes using paper towels. Place them in another clean bowl and toss with the olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- Line a large baking sheet (I used 15 x 21 inches – a half sheet pan) with parchment paper. Foil will work too – but I find they stick to it! Lay the potatoes so they have a flat side facing down and they are spread out from each other.
- Bake for 30 minutes at 400. Remove the pan from the oven and bump the temperature up to 425. Flip any pieces that are pretty browned. Leave any pieces that aren’t browned on the bottom yet. Bake for an additional 15-20 minutes until they are all browned and crispy.
- Serve with dipping sauce of choice!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Great wedges!! ‘Best potato wedges I’ve made yet’; said my husband!!
Thanks Lori!
INCREDIBLE!!! These are definitely my new favorite side dish!
So glad you enjoyed them Amanda!
Makes delicious crispy potatoes! I usually do a tad less oil because it’s a lot and seems more than necessary. Love the seasoning too.
These are amazing and so simple! Made them last week to go with some venison steaks. They will definitely be on regular rotation at our house!
These are so good! Amazing flavor and so crispy! Easy to follow recipe! Paired great with our burgers tonight!
Thanks Kelly!!
The seasoning was perfect, soaking before cooking pulled out the starch and they came out great!
Wow! These are perfection! The key is/must be soaking the potatoes. I used Japanese sweet potatoes and I’m obsessed. They were crispy on the outside and pillowy on the inside. They are going to be a staple!
Classic, simple & perfect! Excellent pairing with our burgers tonight.