BEST Potato Wedges Recipe
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!
Servings:6 servings
Ingredients
- 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
Dipping Sauce
- ⅓ cup mayo, regular, or reduced fat
- ⅓ cup bbq sauce, any favorite bbq sauce works
Instructions
- 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.
Notes
Serving size: Serves six as an appetizer, four as a side dish. My family of two adults and three kids almost always finish off this recipe when I serve it with our favorite meals!
Parchment paper: The parchment paper is key to achieving a really crispy, faux-fried exterior on the potato wedges. If you don't have parchment paper, don't stress! Simply lightly grease your baking sheet and proceed with the recipe, your potato wedges will be delicious!
Paper towel trick: Many recipes suggest soaking your potatoes to rinse off the excess starch and then letting them sit out for a period of time to dry off after soaking. I've found this step to be unnecessary - I simply lay all of my wedges out on paper towels, then take a couple of extra paper towels and rub them across the cut sides of the wedges to wipe off excess starch. They come out super crispy every time with no soaking or drying time needed!
Alternate dipping sauces: This bbq-mayo dipping sauce is one I grew up eating and everyone I've served it to goes crazy for it. I've used many flavors of bbq sauce and can't say I have a favorite. Other sauce suggestions include ketchup, ranch dressing, blue cheese dressing, fry sauce (50/50 mayo and ketchup), or garlic aioli.
Nutrition
Calories: 262 kcal, Carbohydrates: 31 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 5 mg, Sodium: 658 mg, Potassium: 743 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 218 IU, Vitamin C: 13 mg, Calcium: 23 mg, Iron: 1 mg
