These baked potato wedges are perfect when you want easy and healthy fries. They bake up with a crispy skin on the outside, with the inside staying tender. With simple ingredients, this will be an easy recipe to turn to when you need a tasty side dish, party appetizers, or game day snacks.
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These potato wedges are the perfect side dish to go with burgers, pulled pork, or chicken. Serve with ketchup, ranch dressing, homemade yum yum sauce, or homemade Chick-Fil-A sauce.
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How to make baked potato wedges
Wash, then cut the potatoes lengthwise into halves and then each half into four slices.
Place the potato wedges into a large bowl and then cover with water. Let the potatoes soak in the water for 15 minutes.
Preheat the oven to 425°F. In a large bowl, place the oil and spices and mix together.
Drain the water off the potatoes and pat dry, then add them to the oil mixture. Use a large spoon or use your hands and stir the potatoes until they are coated with the oil mixture.
Place the potato wedges onto a large baking pan, spreading them out on their sides. Bake for 20 minutes. Then use a flat spatula to turn them over and bake for another 20 minutes. Serve warm.
How to store
Store leftover potato wedges in a covered container in the refrigerator for up to 5 days.
To reheat: Bake in a 375°F oven for 15 minutes until warm and crispy. These can also be fried in a skillet with a bit of oil or air-fried for a few minutes.
To Freeze: Once completely cooled, place them in a freezer bag and remove as much air as possible. Flatten out the potatoes in the bag and freeze for up to 3 months. To reheat, bake frozen potato wedges in a 400°F oven for 15-18 minutes until warm and crispy.
More gluten-free potato recipes
Baked Potato Wedges Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Category: Sides
- Method: Oven
- Diet: Gluten Free
Description
These baked potato wedges are perfect when you want easy and healthy fries. They bake up with a crispy skin on the outside, with the inside staying tender.
Ingredients
- 4 russet potatoes
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
Instructions
- Wash, then cut the potatoes lengthwise into halves and then each half into four slices.
- Place the potato wedges into a large bowl and then cover with water. Let the potatoes soak in the water for 15 minutes.
- Preheat the oven to 425°F.
- In a large bowl, place the oil and spices and mix together.
- Drain the water off the potatoes and add them to the oil mixture. Use a large spoon or use your hands and stir the potatoes until they are coated with the oil mixture.
- Place the potato wedges onto a large baking pan, spreading them out on their sides. Bake for 20 minutes. Then use a flat spatula to turn them over and bake for another 20 minutes.
- Serve warm.
Notes
Store leftover potato wedges in a covered container in the refrigerator for up to 5 days.
To reheat: Bake in a 375°F oven for 15 minutes until warm and crispy. These can also be fried in a skillet with a bit of oil or air-fried for a few minutes.
To Freeze: Once completely cooled, place them in a freezer bag and remove as much air as possible. Flatten out the potatoes in the bag and freeze for up to 3 months. To reheat, bake frozen potato wedges in a 400°F oven for 15-18 minutes until warm and crispy.
Nutrition
- Serving Size: 8 wedges
- Calories: 185
- Sugar: 1 g
- Sodium: 398.4 mg
- Fat: 7.2 g
- Carbohydrates: 28.2 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Lindsay
We really liked these–and how much simpler they were to make than oven fries. My toddler made happy noises when eating them, whether fresh or leftover.
MamaShire
So glad to hear that you enjoyed them and your toddler!! That’s always a win!