Bite your way through crunchy, golden skin to reveal a tender, fluffy potato center. If that interests you, come learn how to make crispy homemade potato wedges in the oven with us!
We don't know about you guys, but we love potato wedges. There's something special about biting into the perfect wedge that's both crunchy on the outside and pillowy soft on the inside. It's like magic.
We thought it was about time we shared our favorite potato wedge recipe with you! We recommend bookmarking this post for the next time you have a snack attack. Although they can be deep-fried, we prefer to bake our potato wedges because it's much easier, cleaner, and healthier!
These wedges are seasoned with a touch of garlic, onion, fresh sea salt, and cracked black pepper. We always add a little parsley garnish for style points, but that's completely optional.
So, whether you're plant-based, gluten-free, or just looking for some delicious potato wedges, this is the recipe for you! The only question left is...
Which dip do you prefer? Ketchup? Mayo? Spicy chili garlic aioli? Let us know which team you're on in the comments below!
🍲 Key ingredients
- Russet potatoes: also known as Idaho potatoes if you're from America. Russets are the potato best suited for fries. Why? They have a high starch content and low moisture level, meaning they crisp up on the outside, but maintain a fluffy interior. Plus, just one medium russet potato contains 4.6 grams of protein and 4 grams of fiber.
- Olive oil: we love the taste of olive oil. Plus, it helps create a golden-brown outer layer on the potato wedges. We opt for olive oil when we can because it has such heart-healthy monounsaturated fats. In other words, this type of fat helps protect the body from the harmful effects of "bad" cholesterol.
- Sea salt: yes, salt on potato wedges is an essential ingredient and should not be missed! Salt draws out moisture from the potato, resulting in a light, fluffy, potato. Plus, who doesn't love the taste of salt?
First, you'll need to wash and cut your russet potatoes into wedges of any size (no need to peel them). Just remember, the larger they are the slower they'll cook. You don't have to be too exact, but try to make each wedge relatively similar sizes so they cook evenly.
Once you've turned the taters into wedges, soak them in cold water for 10 to 30 minutes to remove the excess starch (this will help achieve maximum crispiness).
Some people soak them in hot water, but we're just not convinced it makes a difference. Note: this step can be skipped, but you won't get the most optimal wedge crisp.
While the potatoes are soaking, preheat your oven to 400 degrees F and line a few baking sheets with parchment paper. Then, drain and dry the wedges on a clean towel. Transfer them to a large bowl to toss with olive oil and seasonings.
Spread them evenly on your parchment-lined pans and bake for 20 minutes. Flip them, then cook for another 20-25 minutes, or until they appear golden and are easily pierced with a fork.
Serve with your favorite dips like ketchup, hummus, or sweet & spicy mustard!
Let's be honest, these potato wedges are best when served fresh, warm, and straight out of the oven. But, they also make a great snack to prep beforehand and will keep in the fridge for 3-4 days.
To reheat, bake them at 300 degrees F for 10-15 minutes. You can also reheat them in a covered skillet over low for 5-10 minutes, flipping halfway.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Buy your potatoes from places like Costco or Superstore to save even more
- Reduce the amount of oil you toss the potatoes in or go oil-free
- Skip the seasonings and just use good old fashioned S & P
🍴 Tasting notes
These potato wedges are a great snack by themselves or paired with your favorite dip. They're:
- Crispy on the outside
- Fluffy on the inside
If you try these potato wedges, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Crispy Homemade Potato Wedges
- Chef knife
- Large baking sheet
- Parchment paper
- Mixing bowl
- 4 lbs russet potatoes ($6.03)
- 3 tbsp olive oil ($0.36)
- 1 tbsp garlic powder ($0.08)
- ½ tbsp onion powder ($0.12)
- 1 tsp sea salt ($0.01)
- 1 tsp black pepper ($0.01)
- To begin, scrub and cut russet potatoes into wedges of relatively the same size. There's no need to peel them. Note: larger sizes will take longer to bake.
- Next, soak the potatoes in cold water for 10 to 30 minutes to remove the excess starch. This step can be skipped, but the wedges won't end up as crispy.
- While the potatoes soak, preheat your oven to 400°F and line a few baking sheets with parchment paper. Then, drain and dry the wedges on a clean towel. Transfer them to a large bowl to toss with olive oil, garlic powder, onion powder, salt, and pepper.
- Once coated, spread them evenly on the parchment-lined pans and bake for 20 minutes. Flip the wedges, then cook for another 20-25 minutes, or until they appear golden and are easily pierced with a fork.
- Serve these crispy potato wedges with your favorite dips like ketchup, hummus, fancy sauce, chili garlic aioli, or sweet & spicy mustard!
- 4 lbs russet potatoes = ~ 6-7 large potatoes.
♻️ Similar recipes
For more finger food to dip into, try our:
- Homemade salsa fresca because fresh is always better than store-bought.
- Crispy vegan "chicken" tenders for a new-school take on an old classic.
- Baked buffalo cauliflower wings if you're looking to convert your meat-eating friends.
- Guacamole and tortilla chips for the real deal Mexican-style.
You do not have to coat the potato wedges with oil, but it will help turn them golden-brown and crispy.
Russet potatoes are the best to use for potato wedges because of their make up. If you use other potatoes, you may end up with a hollow interior and a softer exterior.
We find putting salt on before is the best option because it sticks better. Some say salt draws out more moisture and makes for a drier potato, but we never notice any major difference.