Variety is the spice of life, and when it comes to comfort food, crispy potato wedges are a universal favorite that never disappoints. Whether you’re craving something quick for dinner or looking to spice up your snack game, our roundup of 20 deliciously spiced potato wedge recipes has got you covered. Dive in to discover flavors that will tantalize your taste buds and keep you coming back for more!
Garlic Parmesan Potato Wedges
Deliciously crispy on the outside and tender on the inside, these Garlic Parmesan Potato Wedges are my go-to side dish for almost any meal. I remember the first time I made them; the aroma of garlic and Parmesan filled my kitchen, and I knew I had stumbled upon something special.
Ingredients
- 4 large russet potatoes, cut into wedges
- A generous drizzle of olive oil
- 3 cloves of garlic, minced
- A half cup of grated Parmesan cheese
- A teaspoon of salt
- A sprinkle of black pepper
- A pinch of paprika for a little kick
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, making sure each piece is lightly coated. This ensures they crisp up nicely in the oven.
- Spread the wedges in a single layer on the baking sheet. Crowding them will steam them instead of roasting, so give them space!
- Bake for 20 minutes, then flip each wedge to ensure even browning. This is the secret to that perfect golden color.
- Mix the minced garlic, Parmesan, salt, pepper, and paprika in a small bowl. After flipping the wedges, sprinkle this mixture evenly over them.
- Return to the oven for another 15-20 minutes, or until the wedges are crispy and the cheese is golden. Keep an eye on them to prevent burning.
Let these wedges cool for a minute before diving in. The combination of crispy edges, soft centers, and that garlic-Parmesan crust is irresistible. Try serving them with a side of ranch or aioli for dipping, and watch them disappear!
Spicy Cajun Potato Wedges
Just last weekend, I found myself craving something spicy, crispy, and utterly comforting. That’s when I decided to whip up a batch of these Spicy Cajun Potato Wedges, and let me tell you, they hit the spot perfectly. The blend of spices not only packs a punch but also brings out the natural sweetness of the potatoes.
Ingredients
- 4 large russet potatoes, cut into wedges
- A couple of tablespoons of olive oil
- 2 teaspoons of Cajun seasoning (the spicier, the better in my book)
- A pinch of salt
- A splash of water (for steaming in the microwave)
Instructions
- Start by preheating your oven to 425°F. This ensures your wedges get that perfect crispiness.
- While the oven heats, cut your potatoes into wedges. Pro tip: leave the skin on for extra texture and nutrients.
- Toss the wedges in a bowl with olive oil, Cajun seasoning, and salt until they’re evenly coated. Here’s a tip: use your hands to mix them. It’s messy but ensures every wedge is perfectly seasoned.
- Arrange the wedges on a baking sheet in a single layer. This is crucial for even cooking.
- Bake for 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re golden and crispy on the outside.
- For an extra crispy finish, broil for the last 2 minutes. Keep an eye on them to prevent burning.
Golden and crispy on the outside, soft and fluffy on the inside, these wedges are a dream. Serve them with a cool ranch or blue cheese dip to balance the heat, or pile them high on a plate for a satisfying snack all on their own.
Rosemary and Sea Salt Potato Wedges
There’s something about the combination of rosemary and sea salt that takes me back to my first food festival experience. These potato wedges are my go-to when I want something crispy, herby, and just a tad bit fancy without putting in too much effort.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- A good glug of olive oil (about 1/4 cup)
- A couple of tablespoons of fresh rosemary, finely chopped
- A generous sprinkle of sea salt (about 1 tsp)
- A pinch of black pepper
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, rosemary, sea salt, and black pepper in a large bowl until they’re evenly coated. Tip: Make sure each wedge has a bit of space on the baking sheet for maximum crispiness.
- Spread the wedges out on the prepared baking sheet in a single layer. Tip: If they’re too crowded, they’ll steam instead of roast.
- Bake for about 25-30 minutes, flipping halfway through, until they’re golden and crispy on the outside. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
Just out of the oven, these wedges are irresistibly crispy with a fluffy interior, and the rosemary gives them a fragrant punch. I love serving them with a side of garlic aioli or just as they are for a simple, satisfying snack.
Loaded Nacho Potato Wedges
Unbelievable how a simple potato can transform into a mouthwatering masterpiece, right? I stumbled upon this loaded nacho potato wedges recipe during one of those lazy Sunday afternoons when I was craving something cheesy, spicy, and utterly satisfying. It’s become my go-to dish for game nights and impromptu gatherings ever since.
Ingredients
- 4 large russet potatoes, cut into wedges
- A good glug of olive oil
- A couple of teaspoons of taco seasoning
- A pinch of salt
- A cup of shredded cheddar cheese
- A handful of diced tomatoes
- A handful of sliced jalapeños
- A dollop of sour cream
- A sprinkle of chopped green onions
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the potato wedges with olive oil, taco seasoning, and salt until they’re evenly coated. Tip: For extra crispiness, make sure the wedges aren’t crowded on the baking sheet.
- Bake for about 25 minutes, then flip the wedges and bake for another 20 minutes until they’re golden and crispy.
- Remove the wedges from the oven and immediately sprinkle with cheddar cheese. Tip: The residual heat will melt the cheese perfectly.
- Top with diced tomatoes, jalapeños, a dollop of sour cream, and green onions. Tip: For an extra kick, add a drizzle of hot sauce.
So there you have it—crispy on the outside, fluffy on the inside wedges loaded with all the nacho toppings you love. Try serving them straight from the baking sheet for that authentic, dig-in-and-share vibe.
Cheesy Bacon Ranch Potato Wedges
Kicking off the weekend with a dish that’s been a game-changer for my lazy Sunday snacks—Cheesy Bacon Ranch Potato Wedges. There’s something about the combination of crispy potatoes, melty cheese, and that ranch flavor that just hits different, especially when you’re lounging around waiting for the game to start.
Ingredients
- 4 large russet potatoes, cut into wedges
- A couple of tablespoons of olive oil
- A generous sprinkle of salt and pepper
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked bacon bits
- A splash of ranch dressing
- A handful of chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, salt, and pepper until they’re evenly coated. Spread them out on the baking sheet in a single layer to ensure they get crispy.
- Bake for about 25-30 minutes, flipping halfway through, until they’re golden and crispy on the outside.
- Tip: For extra crispiness, give the wedges a quick broil for the last 2 minutes, but keep an eye on them to prevent burning.
- Remove the wedges from the oven and immediately sprinkle with cheddar cheese and bacon bits. The residual heat will melt the cheese perfectly.
- Drizzle with ranch dressing and garnish with green onions right before serving to keep everything fresh and vibrant.
- Tip: If you’re a fan of spice, a little dash of hot sauce or some diced jalapeños can add a nice kick.
- Serve hot and watch them disappear. These wedges are best enjoyed straight from the oven when the cheese is gooey and the potatoes are at their crispiest.
These Cheesy Bacon Ranch Potato Wedges are the ultimate comfort food with a perfect balance of textures—crispy on the outside, tender on the inside, and loaded with flavor. Try serving them with a side of sour cream or extra ranch for dipping, and you’ve got yourself a crowd-pleaser.
Sweet Chili Lime Potato Wedges
How many times have I found myself staring at a bag of potatoes, wondering how to turn them into something extraordinary? Too many to count. That’s how these Sweet Chili Lime Potato Wedges came to be—a happy accident during one of those ‘what’s for dinner?’ nights that turned into a family favorite.
Ingredients
- 4 medium potatoes, because size matters when you’re aiming for the perfect wedge
- A generous glug of olive oil, about 2 tablespoons
- The juice of 1 lime, because fresh is always better
- A couple of tablespoons of sweet chili sauce, for that perfect balance of sweet and heat
- A pinch of salt, to make all the flavors pop
- A sprinkle of cilantro, if you’re into that kind of thing
Instructions
- Preheat your oven to 425°F. Trust me, a hot oven is the secret to crispy wedges.
- Cut each potato into 8 wedges. Try to keep them uniform so they cook evenly—no one likes a half-raw, half-burnt wedge.
- Toss the wedges with olive oil and salt in a big bowl. Get your hands in there; it’s the best way to ensure every wedge is perfectly coated.
- Spread them out on a baking sheet in a single layer. Crowding leads to steaming, and steaming leads to sadness (aka soggy wedges).
- Bake for 25 minutes, then flip each wedge. This is the moment of truth for achieving that golden, crispy exterior.
- Bake for another 20 minutes. They should be golden and crispy on the outside, fluffy on the inside.
- While still hot, drizzle with sweet chili sauce and lime juice. The heat helps the flavors soak right in.
- Garnish with cilantro if you’re feeling fancy. It adds a fresh contrast to the sweet and spicy.
Biting into these wedges is like a flavor explosion—crispy, tangy, with just the right amount of heat. Serve them alongside a cool dip or pile them high on a platter for your next game night; they’re guaranteed to disappear fast.
Buffalo Blue Cheese Potato Wedges
Very few things in life bring me as much joy as a plate of crispy, flavorful potato wedges, especially when they’re drenched in spicy buffalo sauce and topped with tangy blue cheese. It’s the kind of dish that turns a regular weeknight into a mini celebration, and today, I’m sharing my go-to recipe that never fails to impress.
Ingredients
- 4 large russet potatoes, cut into wedges
- A good glug of olive oil, about 1/4 cup
- A couple of tablespoons of your favorite buffalo sauce
- A handful of crumbled blue cheese, roughly 1/2 cup
- A sprinkle of salt and pepper, to your liking
- A dash of garlic powder, just because
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, salt, pepper, and garlic powder until they’re evenly coated. This is your chance to get your hands dirty—don’t be shy!
- Spread the wedges out on the baking sheet in a single layer. Crowding them will steam them instead of crisping them up, so give them some space.
- Bake for about 25 minutes, then flip each wedge for even browning. They should start to look golden and irresistible.
- After another 10-15 minutes in the oven, when they’re perfectly crispy, drizzle the buffalo sauce over the wedges and sprinkle the blue cheese on top.
- Pop them back in the oven for just a couple of minutes to let the cheese get a little melty—watch closely so it doesn’t burn.
Golden and glorious, these wedges are a masterpiece of contrasts: the heat of the buffalo sauce against the cool, creamy blue cheese, all on a crispy potato canvas. Serve them straight from the oven with extra blue cheese on the side for dipping, and watch them disappear.
Herbed Butter Potato Wedges
Goodness, have you ever had one of those days where only something crispy, herby, and buttery will do? That’s exactly where I found myself last weekend, leading me to whip up these irresistible Herbed Butter Potato Wedges. They’re the perfect blend of crispy on the outside, fluffy on the inside, and packed with flavors that’ll make your taste buds dance.
Ingredients
- 4 large russet potatoes, cut into wedges
- A generous 1/4 cup of melted butter
- A couple of tablespoons of olive oil
- A tablespoon of garlic powder
- A teaspoon of dried rosemary
- A teaspoon of dried thyme
- A good pinch of salt and pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges in a large bowl with the olive oil, making sure each wedge is lightly coated. This helps them crisp up beautifully in the oven.
- Spread the wedges out on the prepared baking sheet in a single layer, ensuring they’re not touching. Crowding the pan leads to steaming, not crisping.
- Bake for about 25 minutes, then flip each wedge carefully. This ensures even browning on all sides.
- While the wedges are baking, mix the melted butter with garlic powder, rosemary, thyme, salt, and pepper in a small bowl. This herbed butter is going to take your wedges to the next level.
- After flipping, brush the herbed butter mixture over each wedge. Return to the oven and bake for another 20-25 minutes, or until golden and crispy.
- Let them cool for a couple of minutes before serving. They’re piping hot right out of the oven!
Just imagine biting into these wedges: the crispy edges give way to a soft, fluffy center, all wrapped up in that rich, herby butter. Serve them alongside your favorite burger or as a standout side at your next BBQ. Trust me, they’ll steal the show.
Smoky Paprika Potato Wedges
These smoky paprika potato wedges have become my go-to side dish for almost any meal. Trust me, once you try them, you’ll understand why they’re a staple in my kitchen.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- A couple of tablespoons of olive oil
- A generous sprinkle of smoked paprika
- A pinch of salt
- A dash of garlic powder
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key for getting those wedges crispy on the outside and tender on the inside.
- Toss the potato wedges in a bowl with the olive oil, smoked paprika, salt, and garlic powder until they’re evenly coated. Tip: Don’t skimp on the oil—it helps the spices stick and the wedges crisp up.
- Spread the wedges out on a baking sheet in a single layer. Crowding the pan will steam them instead of roasting, so give them some space.
- Bake for about 25 minutes, then flip the wedges over for even browning. They should be golden and crispy when done. Tip: If they’re not quite there, give them another 5 minutes—patience pays off.
- Serve hot right out of the oven. Tip: A side of cool, creamy ranch or a spicy aioli takes these wedges to the next level.
Bold flavors and a perfect crunch make these wedges irresistible. I love serving them alongside a juicy burger or just dipping them straight into my favorite sauce for a snack.
Truffle Oil and Parmesan Potato Wedges
Every time I think about comfort food, my mind immediately goes to these Truffle Oil and Parmesan Potato Wedges. There’s something about the crispy exterior and the fluffy interior that just makes my heart sing, especially when they’re drizzled with that luxurious truffle oil and sprinkled with sharp Parmesan. I remember the first time I made these; it was a chilly evening, and the aroma filling the kitchen was absolutely divine.
Ingredients
- 4 large russet potatoes, cut into wedges
- A generous splash of truffle oil
- 1/2 cup of grated Parmesan cheese
- A couple of tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the potato wedges in olive oil, salt, pepper, and garlic powder until they’re evenly coated. This ensures every bite is flavorful.
- Spread the wedges out on the baking sheet in a single layer, making sure they’re not touching. This helps them get crispy instead of steaming.
- Bake for about 35-40 minutes, flipping halfway through, until they’re golden and crispy on the outside.
- Right out of the oven, drizzle the wedges with truffle oil and sprinkle with Parmesan cheese while they’re still hot. The heat helps the cheese melt slightly and stick to the potatoes.
How these wedges turn out is nothing short of magical—crispy on the outside, tender on the inside, with the earthy aroma of truffle oil and the salty kick of Parmesan. Serve them as a side to your favorite steak or enjoy them on their own with a dipping sauce for a truly indulgent snack.
BBQ Ranch Potato Wedges
Craving something crispy, creamy, and packed with flavor? I stumbled upon this BBQ Ranch Potato Wedges recipe during one of those lazy Sunday afternoons when I was rummaging through my pantry, looking for something to satisfy my snack attack. It’s become my go-to for game nights and impromptu gatherings ever since.
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- A good glug of olive oil, about 1/4 cup
- A generous sprinkle of salt, maybe 1 tsp
- A couple of dashes of garlic powder, around 1/2 tsp
- A splash of BBQ sauce, roughly 1/4 cup
- A dollop of ranch dressing, about 1/4 cup
- A handful of chopped chives for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, salt, and garlic powder until they’re evenly coated. Tip: Make sure each wedge has a bit of space on the baking sheet for maximum crispiness.
- Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy. Tip: Don’t skip the flipping; it ensures even cooking.
- Drizzle the BBQ sauce over the wedges and toss gently to coat. Return to the oven for 5 minutes to let the sauce caramelize slightly.
- Transfer the wedges to a serving platter, drizzle with ranch dressing, and sprinkle with chives. Tip: Serve immediately while they’re hot and crispy for the best experience.
Smoky from the BBQ sauce, cool and creamy from the ranch, and with a perfect crunch, these wedges are a crowd-pleaser. Try serving them alongside a cold beer or as a side to your favorite grilled meats for a meal that’s sure to impress.
Jalapeño Cheddar Potato Wedges
Sometimes, all you need is a side dish that packs a punch, and these Jalapeño Cheddar Potato Wedges are just that. I remember the first time I made them for a game day gathering; they disappeared before the first quarter ended!
Ingredients
- 4 large russet potatoes, cut into wedges
- A couple of tablespoons of olive oil
- A good pinch of salt and pepper
- 2 jalapeños, finely diced (seeds removed if you’re not into too much heat)
- 1 cup shredded cheddar cheese
- A splash of milk
- 2 tablespoons butter
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, salt, and pepper until they’re evenly coated. Spread them out on the baking sheet in a single layer.
- Bake for about 25 minutes, flipping halfway through, until they’re golden and crispy on the outside.
- While the wedges are baking, melt the butter in a small saucepan over medium heat. Add the diced jalapeños and sauté for about 2 minutes until they’re just softened.
- Stir in the milk and cheddar cheese until the cheese is fully melted and the sauce is smooth. Keep it warm on low heat.
- Once the potato wedges are done, drizzle the jalapeño cheddar sauce over them while they’re still hot.
- Serve immediately, and watch them disappear!
Absolutely irresistible, these wedges have the perfect crunch with a creamy, spicy kick. Try serving them with a dollop of sour cream on the side for an extra layer of coolness against the heat.
Lemon Pepper Potato Wedges
Yesterday, I was rummaging through my pantry, looking for something quick yet satisfying to whip up, and that’s when these Lemon Pepper Potato Wedges came to life. Perfect for those lazy evenings when you want something crispy, tangy, and utterly delicious without putting in too much effort.
Ingredients
- 4 medium potatoes, because size matters when it comes to wedges
- A generous glug of olive oil, about 2 tablespoons
- The zest of one lemon, for that sunny brightness
- 1 teaspoon of freshly ground black pepper, because pre-ground just doesn’t cut it
- A couple of pinches of salt, to taste but let’s not go overboard
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is key to getting those wedges crispy.
- While the oven heats, wash your potatoes thoroughly. No one likes gritty wedges.
- Cut each potato into 8 wedges. Try to keep them uniform so they cook evenly.
- Toss the wedges with olive oil, lemon zest, black pepper, and salt in a large bowl. Make sure each wedge is nicely coated.
- Spread them out on a baking sheet in a single layer. Crowding leads to steaming, not crisping.
- Bake for 25-30 minutes, flipping halfway through. You’re looking for golden edges and a fork-tender center.
- Let them cool for a couple of minutes before serving. They’re piping hot and need a moment to settle.
Every bite of these wedges is a perfect balance of crispy exterior and fluffy interior, with the lemon and pepper adding a zesty kick. Try serving them with a creamy garlic aioli for dipping, or just enjoy them straight off the baking sheet—no judgment here.
Honey Mustard Potato Wedges
Last weekend, I found myself staring at a bag of potatoes, wondering how to turn them into something irresistibly crispy and flavorful. That’s when I remembered my love for honey mustard and decided to marry the two into these Honey Mustard Potato Wedges. Trust me, they’re as good as they sound.
Ingredients
- 4 medium potatoes, cut into wedges
- A good glug of olive oil (about 2 tbsp)
- A couple of tablespoons of honey
- A generous squirt of mustard (about 1 tbsp)
- A pinch of salt and pepper
- A sprinkle of paprika for that extra kick
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the potato wedges in olive oil, salt, pepper, and paprika until they’re evenly coated. Tip: Make sure each wedge has a bit of space on the baking sheet for maximum crispiness.
- Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until golden and crispy.
- While the wedges are baking, whisk together honey and mustard in a small bowl. Tip: Adjust the ratio to your taste—more honey for sweetness, more mustard for tang.
- Once the wedges are done, drizzle the honey mustard sauce over them or serve it on the side for dipping. Tip: For an extra flavor boost, sprinkle some fresh herbs on top before serving.
Absolutely divine! The wedges come out crispy on the outside, tender on the inside, with the honey mustard adding a perfect balance of sweet and tangy. Try serving them alongside a grilled chicken sandwich for a meal that’ll have everyone asking for seconds.
Curry Spiced Potato Wedges
Perfect for those nights when you’re craving something hearty yet simple, these Curry Spiced Potato Wedges have become my go-to. I remember the first time I whipped them up; it was a chilly evening, and the aroma of curry filled my kitchen, promising a cozy meal ahead.
Ingredients
- 4 medium potatoes, cut into wedges (I like using russets for their fluffiness)
- A generous drizzle of olive oil (about 2 tablespoons)
- 2 teaspoons of curry powder (go for the good stuff—it makes all the difference)
- A pinch of salt (just enough to bring out the flavors)
- A couple of garlic cloves, minced (because garlic makes everything better)
- A splash of water (to help the spices stick)
Instructions
- Preheat your oven to 400°F. This ensures your wedges get crispy on the outside while staying fluffy inside.
- Toss the potato wedges with olive oil, curry powder, salt, and minced garlic in a large bowl. Tip: Use your hands to mix—it’s the best way to ensure every wedge is evenly coated.
- Spread the wedges in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting, so give them space.
- Roast for about 25 minutes, then flip each wedge for even browning. Tip: Look for golden edges and a fork-tender center to know they’re done.
- If you like them extra crispy, broil for an additional 2-3 minutes, but watch closely to prevent burning.
Flavorful and with just the right amount of kick, these wedges are a dream dipped in cool yogurt or alongside a crisp salad. The curry gives them a warmth that’s irresistible, making it hard to stop at just one serving.
Pesto and Feta Potato Wedges
Nothing beats the comfort of crispy potato wedges, especially when they’re jazzed up with the bold flavors of pesto and feta. I stumbled upon this combo during a lazy Sunday fridge clean-out, and it’s been a game-changer for my snack game ever since.
Ingredients
- 4 large russet potatoes, cut into wedges
- A generous glug of olive oil
- A couple of tablespoons of your favorite pesto
- A handful of crumbled feta cheese
- A pinch of salt and pepper to bring it all together
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, salt, and pepper until they’re evenly coated. Spread them out on the baking sheet in a single layer to ensure they crisp up nicely.
- Roast for about 25-30 minutes, flipping halfway through, until they’re golden and crispy on the outside but tender inside.
- While the wedges are still hot, drizzle them with pesto and sprinkle with feta cheese. The heat will slightly melt the feta, making it wonderfully creamy.
- Give everything a gentle toss to coat the wedges evenly with the pesto and feta.
Kitchen tip: For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch. The pesto and feta add a Mediterranean twist that’s irresistibly savory and creamy. Serve these wedges as a side to grilled meats or enjoy them as a standalone snack with a dollop of Greek yogurt for dipping.
Sour Cream and Onion Potato Wedges
Perfect for those lazy Sunday afternoons when you’re craving something crispy, savory, and just a little bit indulgent, these Sour Cream and Onion Potato Wedges are my go-to snack. I remember the first time I whipped these up; it was a game-changer for my snack game, and I’ve been tweaking the recipe ever since to get that perfect balance of tangy and crunchy.
Ingredients
- 4 large russet potatoes, cut into wedges
- A good glug of olive oil (about 2 tablespoons)
- A generous sprinkle of salt (about 1 teaspoon)
- A couple of dashes of garlic powder (about 1/2 teaspoon)
- A handful of dried onion flakes (about 1/4 cup)
- A dollop of sour cream (about 1/2 cup) for serving
- A small bunch of fresh chives, finely chopped (about 2 tablespoons) for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, salt, and garlic powder until they’re evenly coated. This ensures every bite is flavorful.
- Spread the wedges out on the baking sheet in a single layer, giving them space to crisp up. Crowding leads to steaming, not crisping.
- Bake for about 25-30 minutes, flipping halfway through, until they’re golden and crispy on the outside.
- Right out of the oven, sprinkle the dried onion flakes over the hot wedges. The heat will wake up the flavors.
- Serve with a dollop of sour cream and a sprinkle of fresh chives on top for that classic sour cream and onion vibe.
Delightfully crispy on the outside with a soft, fluffy inside, these wedges are a texture dream. The tangy sour cream paired with the savory onion and garlic makes for a flavor combo that’s hard to resist. Try serving them alongside a cold beer for the ultimate snack experience.
Maple Glazed Potato Wedges
Ah, there’s nothing quite like the comfort of crispy potato wedges, especially when they’re glazed with the sweet, rich flavor of maple syrup. I remember the first time I tried making these at home; it was a chilly fall evening, and the aroma filling my kitchen was absolutely heavenly. Now, it’s my go-to recipe when I need a side dish that’s sure to impress.
Ingredients
- 3 large russet potatoes, cut into wedges
- A good glug of olive oil (about 2 tbsp)
- A generous drizzle of maple syrup (about 1/4 cup)
- A pinch of salt
- A couple of dashes of smoked paprika
- A splash of water (about 1 tbsp)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil and salt until they’re evenly coated. This ensures every wedge gets perfectly crispy.
- Spread the wedges out on the prepared baking sheet in a single layer, giving them space to breathe. Crowding the pan leads to steaming, not crisping.
- Bake for 25 minutes, then flip each wedge for even browning. Here’s a tip: use a spatula to gently lift them to avoid breaking.
- While the wedges bake, mix the maple syrup and smoked paprika in a small bowl. The water helps thin the syrup slightly for easier glazing.
- After flipping, brush the maple mixture over each wedge. Return to the oven for another 10-15 minutes until they’re golden and sticky.
- Let them cool for a couple of minutes before serving. They’ll crisp up even more as they sit.
Just out of the oven, these wedges are a beautiful balance of crispy on the outside and tender on the inside, with a smoky-sweet glaze that’s utterly addictive. Try serving them alongside a creamy dipping sauce or as a unique topping for your next burger night.
Garlic Herb Potato Wedges
Deliciously crispy on the outside and tender on the inside, these Garlic Herb Potato Wedges are my go-to side dish for almost any meal. I remember the first time I made them; the aroma of garlic and herbs filled my kitchen, and I knew I had stumbled upon something special.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- A generous drizzle of olive oil (about 1/4 cup)
- 3 cloves of garlic, minced
- A couple of tablespoons of fresh rosemary, finely chopped
- A splash of fresh thyme leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the potato wedges with olive oil, ensuring each piece is lightly coated. This helps them crisp up beautifully in the oven.
- Add the minced garlic, rosemary, thyme, salt, and pepper to the bowl. Mix everything together until the wedges are evenly seasoned. Tip: For extra flavor, let the wedges sit for 10 minutes before baking to allow the herbs to infuse.
- Spread the wedges in a single layer on the prepared baking sheet, making sure they’re not touching. This ensures they cook evenly and get crispy all around.
- Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the edges. Tip: If you like them extra crispy, broil for the last 2 minutes, but watch closely to prevent burning.
- Remove from the oven and let them cool for a couple of minutes before serving. Tip: They’re best served hot, right out of the oven, when they’re at their crispiest.
Rich in flavor with a perfect crunch, these wedges are fantastic on their own or dipped in your favorite sauce. I love serving them alongside a juicy burger or as a hearty snack during game nights.
Spicy Sriracha Mayo Potato Wedges
Guess what I stumbled upon during my late-night fridge raids? A combo so addictive, it’s now my go-to snack for movie nights—Spicy Sriracha Mayo Potato Wedges. The kick from the sriracha mixed with the creamy mayo, all over crispy potato wedges? Absolute perfection.
Ingredients
- 4 large russet potatoes, cut into wedges
- A good glug of olive oil (about 2 tbsp)
- A generous sprinkle of salt (1 tsp)
- A couple of dashes of garlic powder (1/2 tsp)
- A splash of sriracha sauce (1 tbsp, but hey, more if you’re brave)
- A dollop of mayo (1/4 cup)
- A squeeze of lime juice (1 tsp)
Instructions
- Preheat your oven to 425°F because we’re aiming for those crispy edges.
- Toss the potato wedges with olive oil, salt, and garlic powder until they’re all friends. Spread them out on a baking sheet in a single layer—no overlapping, or they’ll steam instead of crisp up.
- Bake for about 25 minutes, then flip each wedge. This is the secret to even crispiness. Bake for another 20 minutes until they’re golden and crispy.
- While the wedges are doing their thing, mix the sriracha, mayo, and lime juice in a small bowl. Taste and adjust the heat if you’re feeling daring.
- Once the wedges are out of the oven and still hot, drizzle or dip them in the spicy mayo mix. The heat from the wedges will make the sauce cling perfectly.
Right out of the oven, these wedges are a dream—crispy on the outside, fluffy inside, with a spicy, creamy sauce that’s just the right amount of kick. Try serving them with extra lime wedges on the side for a zesty twist.
Summary
Brimming with flavor and variety, our roundup of 20 Crispy Potato Wedges Recipes offers something for every taste bud. Whether you’re craving something spicy, cheesy, or herby, these recipes are sure to delight. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow potato enthusiasts to enjoy. Happy cooking!
