Roasted Potato Wedges

Last Updated on January 7, 2026 by Sarah Leadon

Roasted potato wedges are crispy, golden brown, and soft and fluffy on the inside. They are the perfect side dish.

It’s hard not to steal a few wedges off the tray right after you pull them out of the oven. Thats how good these potato wedges are.

Whether you serve them on a weeknight with chicken or as a side for a roast on Sunday, these roasted potato wedges deliver flavor every time. They are the kind of side dish you make when you want something thats easy to cook.

The Best Potatoes For Roasting In The Oven

You can roast any potato. But some potatoes are just better than others for roasting. Russet potatoes are perfect for roasting. They have a high starch content and low moisture levels. When you roast them, they get crispy on the outside and soft and fluffy on the inside.  

Yukon gold potatoes or red potatoes will work too if you don’t have russet potatoes. Yukon’s won’t get as crispy as russets, but they have a buttery flavor and velvety soft inside that tastes delicious.

Red potatoes are waxier. They will hold their shape and be soft and fluffy on the inside. But they will not get as crispy or fluffy as russets because they have lower starch levels.

How To Make Roasted Potatoes Wedges In The Oven

1. Set your oven to 400°F (204°C) and let it preheat. Line a baking sheet with parchment paper. Set it aside.
2. Place the potatoes in a large bowl and cover them with hot water. Let them sit for 10 minutes, then drain them and pat them dry thoroughly with a clean kitchen towel.
3. Put the potato wedges on the prepared baking sheet in a single layer. Add the olive oil. Sprinkle the seasonings on top of the potatoes. Toss the potatoes to coat them with the seasoning and oil.  
4. Spread the potatoes into an even layer and bake them for 25-30 minutes until golden brown on the outside and tender inside.

Tips for Crispy Roasted Potato Wedges

• Soak the potatoes. It will get rid of the excess starch on the potatoes’ surface and keep them from sticking and developing a gummy texture. It also helps them cook more evenly. The potatoes will have a fluffier inside and crispier outside.
• Don’t crowd the pan. If you put the potatoes too close together, they will steam rather than roast. Give them room to roast. When you add the wedges to the baking sheet, arrange them in a single layer. Leave a bit of space in between each potato. If they can’t fit on one pan, use two baking sheets.
• Flip the potatoes. The wedges will be browner on the bottom. Flip them after 20 minutes so they get equally brown and crispy on both sides.

Storage Instructions

Store the roasted potato wedges in an airtight container in the fridge for 3-4 days. You can also freeze the potato wedges.

Let them cool completely. Arrange the wedges in a single layer on a baking sheet and freeze them for 3-4 hours. Once they are frozen solid, place them in a freezer-safe container or ziplock bag. The roasted potatoes will last for 3 months.

You can reheat the roasted potato wedges in the oven at 375°F (190°C) for 15-20 minutes. You can also reheat the potatoes in the air fryer at 375°F (190°C) for 10-13 minutes. Remember to toss or flip the potatoes halfway so they crisp up on both sides.

Serving Suggestions

You can serve these roasted potato wedges with your favorite dipping sauce, like ketchup or ranch. You can serve them with:

• Cranberry-Glazed Chicken Wings
• Air Fryer Roast Beef
• Salmon
• Breaded Lemon Pepper Chicken
• BBQ Pork Tenderloin
• Air Fryer Whole Roasted Chicken

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Roasted Potato Wedges

Recipe by Sarah Leadon

0.0 from 0 votes

Course: SidesCuisine: Gluten-FreeDifficulty: Easy

Servings: 4

1/2x 1x 2x

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

124

kcal

Total time

40

minutes

These oven‑roasted potatoes are everything you want in a simple side dish. They are crispy, with golden edges, fluffy centers, and the perfect amount of seasoning. With just a handful of ingredients and a hot oven, you get potatoes that are perfect for weeknight dinners or special meals.

Cook Mode

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Ingredients

• 2 lbs. Russet potatoes, scrubbed clean, cut into wedges

• 3 tablespoons olive oil

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon seasoned salt or kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon Italian seasoning

Directions

• Set your oven to 400°F (204°C). Let it preheat. Line a baking sheet with parchment paper. Set it aside.
• Place the potatoes in a large bowl and cover them with hot water. Let them sit for 10 minutes, then drain them and pat them dry thoroughly with a clean kitchen towel.
• Next, place the wedges on the prepared baking sheet. Drizzle the olive oil on top of them. Sprinkle the garlic powder, onion powder, seasoned salt or kosher salt, black pepper, and Italian seasoning. Toss the potatoes to coat them with the seasoning and oil.
• Spread the potatoes into an even layer and bake them for 25-30 minutes until golden brown on the outside and tender inside.

Nutrition Facts

• Total number of serves: 4
• Calories: 124kcal
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 95mg
• Potassium: 0mg
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 1g
• Protein: 1g
• Calcium: 7mg
• Iron: 0mg
• Vitamin D: 0mg
• Chromium: 0mg

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