Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!
So, there I was, standing inside my pantry door, having a staring contest with a bag of red potatoes. I had been doing this off and on for the past couple of days, trying to think of the best preparation for them. Finally, it hit me: Why overthink this, when I know often that simpler is better? Plus, I needed a great complementary side for the grilled BBQ pork chops we were having for dinner.
So, I grabbed the potatoes and went to work. These easy potato wedges were done in 40 minutes, and easy to pop in the oven while I went outside to tend to the pork chops.
Why This Recipe Works
Red potatoes — While you can use any potato you want for these oven baked potato wedges, I have found that red potatoes work best. They are just the right size to cut down into 8 edges per potato (or more for those unusually big ones you sometimes get in your bag). Plus, they are super tender on the inside with a thin skin that crisps easily.
Simple dipping sauce — Dipping sauces don’t get any easier than two ingredients! While some might say ketchup and mayo mixed together is the best sauce, I would say that mayo and barbecue sauce is where it’s at! It’s the perfect sauce for these baked potato wedges — trust me!
Dry potatoes — Okay I don’t mean you find potatoes that are dry, I mean, you should make sure they aren’t too wet after cutting and before baking. This ensures a crispy outside. More on how to achieve that in my “tips” below.
Simple ingredients — I’ve mentioned the TWO ingredient sauce, but the potatoes themselves are also super easy to season too with simple spices like onion powder, garlic powder, paprika, salt, and pepper.
Here’s How You Make It
- Turn the oven on to preheat at 450 degrees. Then, line a rimmed baking sheet with parchment paper if you have it.
- While the oven preheats, cut the potatoes into about 8 wedges each, more if you have a very large potato.
- Pat the cut wedges with a paper towel to remove excess starch.
- Add the potato wedges to a large bowl with the oil, tossing to coat.
- In another, smaller bowl, stir together the spices, then sprinkle the spice mixture over the potatoes in the bowl. Toss to coat.
- Add the potatoes to the parchment-lined baking sheet, making sure they are all in a single layer and none are overlapping or touching (if possible).
- Put them in the oven for 15 minutes, then take them out, flip the potatoes over and put them back in the oven for another 15 minutes.
- Make the sauce while the potatoes are baking by stirring together the mayo and barbecue sauce.
- Potatoes are done when they are brown and crispy on the edges and fork-tender on the inside.
- Serve the crispy potato wedges with a side of sauce.
What Are Red Potatoes Called?
If you’re on the hunt for red potatoes but don’t see any at your grocery store simply called “red potatoes” that’s because they may go by another name. They are often referred to as new potatoes because of their size. Or you may see them referred to as red bliss potatoes. Any way you see them named, you’ll know to grab a bag so long as they are small, red (sometimes reddish-brown), and they have a very crisp, white flesh when cut into.
- This potato wedges recipe serves 6 if you are serving as an appetizer, or 4 as a side dish.
- I use parchment paper to line the baking sheet before baking these oven-baked potato wedges because I’ve found it really helps your potatoes to have that crispy “fried” exterior without actually having to use a fryer. If you don’t have parchment, it’s okay, just spray your baking sheet with cooking spray before adding potatoes and baking.
- Use paper towels to pat the potato wedges dry on all sides before tossing in oil and then spices. Patting the potatoes dry soaks up the extra starch and is much easier than soaking the potatoes in water first, then patting dry. This step ensures crispy potato wedges.
- While I swear by my 2-ingredient dipping sauce made from bbq and mayo, there are other alternatives if you don’t like bbq. I have also used ketchup, ranch and blue cheese dressings, fry sauce, and garlic aioli. You can use these all plain or mix together with mayo or try two to make your own new favorite sauce.
More Delicious Side Dish Recipes
- Creamy Parmesan Spinach Orzo
- Strawberry Spinach Salad
- Honey Brown Sugar Roasted Carrots
- Crispy Oven French Fries
- Baked Garlic Parmesan Potato Wedges
- Best Super Moist Cornbread
- Crispy Oven Roasted Smashed Potatoes
Did you make this Best Potato Wedges recipe? YAY! Please rate the recipe below!
BEST Potato Wedges Recipe
- 2 pounds red potatoes - about 6-8 potatoes
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika - may substitute regular paprika in a pinch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- pinch black pepper
- ⅓ cup mayo - regular, or reduced fat
- ⅓ cup bbq sauce - any favorite bbq sauce works
- Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
- Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
- In a large bowl, combine potato wedges and oil, toss to coat.
- Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
- Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching (it's fine if some of them are).
- Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.