Perfectly seasoned and crispy on the outside! The best spicy homemade potato wedges you’ll ever make. Find out my tips to make them crispy every time!
It’s no doubt french fries are one of America’s most favorite foods. So, why not take a traditionally high fat, high sodium, low nutrient-dense food and put a healthy twist on it? Plus, making homemade fries is just fun, dontcha think?
If you think about all the different varieties of french fries out there, it is a little mind boggling. They all have the same concept but each is made a little differently. Which is why I wanted to show you yet another yummy way to enjoy your fries! These roasted potato wedges are a breeze to make and taste just as good (if not better!) as the deep fried kind.
Health benefits of potatoes
What’s so healthy about potatoes anyways? Sometimes the white potato gets dinged for not being as healthy as a sweet potato, but when keeping portions in check, Russets still remain a nutrient-dense vegetable.
The Academy of Nutrition and Dietetics claims, “Potatoes are high in potassium, a mineral that helps normalize blood pressure. Among vegetables, potatoes are the most affordable, versatile source of potassium. They are also low in calories and naturally fat-free.”
Additionally, potatoes are plump with fiber, which is great because many individuals struggle to reach their daily fiber intake. (Adult males aged 19-50 need 38g fiber, adult females 25g).
Keep in mind that the skin reaps the most nutrition, which is why I left the skin on in this recipe! Instead of throwing the skin away next time you eat a baked potato, try throwing it in salads, soups, stir-fries or even casseroles.
Homemade potato wedges ingredients
You’ll need just four basic ingredients for these oven baked potato wedges. For this recipe, I used:
- Sriracha seasoning
- Olive oil
- Salt and pepper
Note that you’ll need to use sriracha seasoning and not sriracha hot sauce. Both should be easy to find at your grocery store!
What’s the best potato for potato wedges?
I have found using Russet potatoes work best for the wedges, but you may use a waxy potato like Yukon’s if you prefer. You will want to cut the potatoes lengthwise, the skinny way, to get about 12 wedges per Russet potato.
How to cut potato wedges
Cutting potato wedges is actually much easier than you’d think. You’ll first need to cut the potato lengthwise down the side, then cut each potato in half again. Place each potato chunk skin side-down on your cutting board and cut through the center to make wedges.
If you’re a visual learner, check out this post to see how to cut potato wedges.
How to bake potato wedges
The trick to getting a perfectly crisp potato wedge is to soak the potatoes in an ice water bath for 30 minutes before baking in the oven. This helps to remove excess potato starch and makes them extra crispy and delicious! Be sure to pat each individual potato dry with a paper towel once you remove from the ice water bath.
Once the homemade potato wedges have soaked in the water and have been patted dry, place them in a large bag along with the olive oil and seasonings and shake to evenly coat the wedges in the mixture. Place the wedges onto aluminum foil-lined baking sheets and roast for around 30 minutes.
Tips for making homemade potato wedges
Feel free to play around with the seasonings on these homemade potato wedges. You can use any dry seasoning you’d like on these roasted potato wedges, and you can dunk them into any dipping sauce!
And if you have kiddos, get them involved! Have them toss the pre-cut homemade potato wedges in your seasoning and set the oven to the proper temperatures. Teaching kids the basic cooking techniques in their younger years will pay off in the future. All in all, making cooking a family event always makes for a fun night.
More easy potato side dishes:
- Smashed Potatoes with Jalapeño Garlic Aioli
- Roasted Sweet Potatoes with Honey and Cinnamon
- Sweet Potato & Black Bean Salad
- Sweet Potato Caprese Sliders
- Sweet Potato Sliders with Homemade Guacamole
Sriracha Homemade Potato Wedges
- 3 Tbsp. Sriracha seasoning (not the sauce)
- 2 Russet potatoes large, washed and sliced in wedges
- 4 Tbsp. Olive oil
- 1 tsp. salt and pepper
- Preheat oven to 475 degrees F. Place cut up potatoes in a large mixing bowl and submerge in cold water and ice. Let the potatoes soak for 30 minutes in the cold water.
- While they are soaking, line a baking sheet with aluminum foil and spray with PAM. Once the potatoes are done, remove from water and place on a paper towel and pat dry completely. Making sure they are dry is important!
- In a large zip lock baggie, place potato wedges, olive oil and seasonings in the bag. Shake in the bag until they are coated. Add extra seasonings if needed. Place on baking sheet, making sure not to crowd the potatoes.
- Bake for 15 minutes on one side, flip with tongs, and cook for an additional 15-20 minutes on the other side.
- Dip in your favorite sauce. I use a Sun Dried Tomato ketchup and infused it with Sriracha Sauce.