Crispy Potato Wedges

I don’t know why I always try to make crispy oven fries and never wedges. Wedges are ALWAYS better! I actually find that they crisp up better and because they’re thicker, they don’t dry out and burn so easily. That happens ALL TOO OFTEN with me!

Honestly, the hardest part of this recipe is remembering to flip these! They are perfectly crunchy and seasoned just right! Beware … this recipe will probably cause you to eat 3 pounds of potatoes yourself. Consider yourself warned. Note the servings I listed. 😉 You might want to double up the recipe if you want to safely feed more than a couple people! These things are just plain addicting!

You’ll find that I like to dip most of my foods, or at least cover them in a sauce or gravy. This recipe is no different! I use my Ranch Seasoning Mix to make homemade ranch dipping sauce and give these babies a good dunk! ……if not, TWO! This seasoning mix would also be a delicious substitute for the seasonings here! It’s quite handy to keep a batch of that mixed up and on the counter! I use it a TON!

Print Recipe

Crispy Potato Wedges

Servings

Ingredients

• 4-5 Yukon Gold potatoes you can sub any variety of potato*
• 3 tbsp Avocado oil sub coconut oil or melted ghee
• 2 tsp Garlic powder
• 1-2 tsp Pink salt start with less - you can always add more after cooking!
• 2 tsp Onion powder
• 1/2 tsp Paprika

Servings Ingredients 4-5 Yukon Gold potatoes you can sub any variety of potato* 3 tbsp Avocado oil sub coconut oil or melted ghee 2 tsp Garlic powder 1-2 tsp Pink salt start with less - you can always add more after cooking! 2 tsp Onion powder 1/2 tsp Paprika

Instructions

1. Preheat oven to 450 degrees.
2. Slice potatoes long ways into slices like you would an apple. I usually get about 8-10 wedges out of each potato. Try to keep them all the same size for even cooking times. The thinner you slice them, the quicker they'll cook and sometimes burn.
3. In a large bowl or ziploc bag, toss the wedges with the oil and seasonings.
4. On a large sheet pan, lay out the wedges. Depending on how many wedges you end up with, you'll probably need 2-3 trays. You do not want to overcrowd the pan!
5. Bake wedges for 15 minutes and flip.
6. Bake for another 5-15 minutes depending on desired crispiness. Just keep an eye on them! They can burn quick! I like mine CRISPY and burnt around the edges...so they go in for almost a full half hour.
7. Remove from sheet pans and add extra salt, if desired.
8. Serve along side your favorite dipping sauce! For me, that's a whole lot of RANCH! Check out my recipe for Ranch Seasoning to make your own at home!