Homemade oven roasted potato wedges anyone? Heck yeah! These crispy potato wedges are generously spiced with garlic powder, cayenne and freshly grated parmesan cheese. They’re roasted until crispy on the outside and fluffy on the inside. Totally delish and unbelievably easy to make!
So, I’m sharing a roasted purple potato recipe with you guys today.
Let me backup a bit though.
Just the other day, I went to a local farm stand with my mother. I spotted candy cane beets and purple potatoes. Score!
Well, I just about jumped outta the car while it was still going.
I know. Bit extreme, but food excites me. And, no, I’m not exaggerating here.
I knew immediately that I wanted to make crispy potato wedges with those purple potatoes.
I get home and cut into one.
Ummmm…..ok.
Dawn got ripped off.
These are yellow inside. Imposters!
So, after I calmed down, I googled ‘purple skinned potatoes with yellow interior.’
And what did I find? This is a type of purple potato called ‘brigus’.
Ok, cool. I was ok then, lol.
Anywho, these homemade wedge fries were a huge hit in our home.
So much so that we had them 3 nights in a row.
P.S. Dawn don’t do low carb.
Want to take wedges to another level? Try these loaded wedges!
How to Make Potato Wedges
Full details are in the recipe card below, but here are the basics:
- Scrub potatoes clean and remove any odd bits (no need to peel). Cut into wedges. To do this, cut each potato in half. Then, each half in half and then half again. Basically, you should end up with about 8 wedges per potato.
- Pat potatoes dry with a clean tea towel or paper towel. Place in a bowl and toss with oil, salt, pepper, parmesan, garlic powder and cayenne.
- Place on a baking sheet and into the oven they go! Ensure you get every last bit of the oil/seasoning from the bowl onto those wedges – that’s flavour!
- Once done, you can sprinkle with a little more salt and parm, if you like. Enjoy as is or with your fave sauce.
Tip: For crispiest results, spread wedges out on the sheet pan so there’s lots of room around ’em. They crisp up nicely that way (and not sweat!)
Can I Use Another Potato?
Don’t have purple potatoes? No worries!
Sub with Yukon Gold, Red or Russet potato instead.
Can I Make These Ahead of Time?
These are best made and enjoyed right away. Like, right off the pan and dunked into your fave sauce.
I love sriracha mixed with mayo….SO good!!
However, if you want to prep them in advance by cutting into wedges, you can keep them in a bowl of cold water up to a day ahead (stored in the fridge).
Drain and pat dry before seasoning.
What About Dipping Sauces?
I’m a vinegar girl, so clearly I’m gonna say serve with vinegar. White or malt is lovely. Some delicious dipping sauces are –
- Ketchup
- Homemade bbq sauce (like this chipotle bbq sauce)
- Aioli (like this incredibly creamy garlic aioli (using only 6 ingredients) from Marissa of Pinch and Swirl).
- I also love mayo mixed with things to create a creamy sauce. Sriracha (or your favourite hot sauce), bbq sauce or mustard are all yummy additions to mayo.
- Gravy
More Helpful Tips & Variations
Before coating the wedges with oil and spices, pat dry of any excess moisture with a clean tea towel or paper towel. Less moisture means crispy, tasty results!
In recipe testing, I found that the sheet pan you use can make a difference. If your sheet pan is well seasoned (i.e. darker), wedges are less likely to stick.
However, if your wedges do stick a little, it’s honestly not the end of the world. Matter of fact, it’s kinda a good thing if you ask me. If you find yourself with wedges that have stuck to the pan, don’t freak out. Instead grab a straight edge spatula and confidently scoop under those wedges. Bonus…if you create little scraggly bits, those are the best bites and get all crispy in the oven.
Size matters! You can cut the wedges as small (or as large) as you like. Just adjust the cook time accordingly.
Speaking of size, cut your wedges into roughly equal sizes so they cook evenly.
Mix up your seasoning! Other delicious options are smoked paprika, chipotle powder (both give a yummy smoky heat) or Italian seasoning.
Make It A Meal!
Make things things more substantial and enjoy as part of a meal! Wedges go great with any of these delicious burgers –
- Crispy Fried Chicken Burger – This buttermilk fried chicken burger is crispy, delicious and such a treat!
- Crispy Fish Burger – Panko coated cod, topped with homemade tartar sauce and coleslaw makes one scrumptious bite.
- Ground Turkey Burger – Lean ground turkey piled high with your favourite toppings. So easy and delicious.
- Black Bean Burger – This vegan black bean burger is flavourful, hearty and super yummy!
Hope you love these crispy potato wedges as much as we do!
If you make these homemade wedges, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
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Crispy Potato Wedges (with parmesan and garlic)
Ingredients
- 2 pounds purple potatoes (I used 'Brigus' variety…or Yukon Gold, Red or Russet)
- 2 tablespoons avocado oil (plus a little more to grease baking sheet)
- ½ teaspoon salt (plus more for finishing)
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese (plus more for garnish, garnish optional)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (plus more for garnish, garnish optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Rub a little oil onto a large sheet pan or two smaller ones. Scrub potatoes clean, removing any odd bits. Cut into wedges. Pat wedges dry of excess moisture with a clean tea towel or paper towel.Note: To cut potatoes into wedges. Cut each potato in half. Then, each half in half and then half again. Basically, you should end up with about 8 wedges per potato.
- Toss wedges with remaining ingredients.
- Spread out onto prepared baking sheet and bake about 30 to 40 minutes, turning once. Note: Don't worry if any of the wedges stick to the pan. Use a spatula to confidently remove/flip. Those little messy bits get all crispy and delicious!
- Once baked, sprinkle with a little pinch of salt. Sprinkle with a little more parmesan and cayenne, if desired. Enjoy as is or with your favourite sauce. Yields 2 large servings or 4 small servings.
Notes
- Before coating the wedges with oil and spices, pat dry of any excess moisture with a clean tea towel or paper towel. Less moisture means crispy, tasty results!
- In recipe testing, I found that the sheet pan you use can make a difference. If your sheet pan is well seasoned (i.e. darker), wedges are less likely to stick.
- However, if your wedges do stick a little, it’s honestly not the end of the world. Matter of fact, it’s kinda a good thing if you ask me. If you find yourself with wedges that have stuck to the pan, don’t freak out. Instead grab a straight edge spatula and confidently scoop under those wedges. Bonus…if you create little scraggly bits, those are the best bites and get all crispy in the oven.
- Size matters! You can cut the wedges as small (or as large) as you like. Just adjust the cook time accordingly.
- Speaking of size, cut your wedges into roughly equal sizes so they cook evenly.
- Mix up your seasoning! Other delicious options are smoked paprika, chipotle powder (both give a yummy smoky heat) or Italian seasoning.
- Nutrition information (estimate only) is based on 4 servings.
Nutrition (estimate only)
Well, the potatoes do look cool even if only purple on the outside! You’ve gotten those wedges so crispy, I just want to reach through my screen and grab some!
Thanks Matt! I’d hand ya some if I could 🙂
These look seriously so delicious and crispy, Dawn! I love the idea to sprinkle them with Parmesan.
Thank you Cyna 🙂
We’d all be fighting over the last one Dawn! Would it be terrible to make a meal out of these?! Lol! They look delicious! Always worth the extra effort to make homemade! Pinned!
Lol! Not at all 😉 Thanks so much!
This look like crispy perfection, Dawn! And I love how flavoursome they are, too! Yum!
Thank you Alexandra 🙂
They look so incredibly crispy. They would be irresistible to me and be gone in a heartbeat.
Thank you Karen 🙂 They do disappear fast 😉
I did not know you could get yellow potatoes with blue skin! I need to head to our local farmers market to take a look! And I need to replenish my stash of candy cane beets too! These crispy potatoes look awesome for snacking. Seriously crispy for oven potatoes! Love it!
Yep! Thanks Leanne 🙂
I can never have enough ways to prepare potatoes, because they’re one of the favourite sides around here. These look perfect!
Same here! Thanks Jennifer!
Food gets me excited like that, too, Dawn! In fact, that’s why I love going into grocery stores on vacation in other countries. I always stumble across different ingredients and products, and that’s so much fun. I would’ve been like you with these purple potatoes. What the heck!? They’re yellow inside?! No matter, the color, these are downright awesome! You’re totally talking my kinda language with this recipe. Pass me the fries, please! 🙂
Happy to hear I’m not the only one 🙂 Thanks David!!
I am so craving these right now, and it’s 9:30 at night! (Perfect time for a salty snack like this). I would whip up a Sriracha-mayo and just go to town with a batch of these. The purple-skinned potatoes are so cool! I think my weekend snacking plans need to include these! XO
Kinda cool. I’ve never used a purple-skinned potato with an light interior. I love it. I bet it was surprising though, when you sliced into it. And oh my, these fries! Yes please! 🙂 ~Valentina
You are too cute, Dawn! I’ve never seen purple potatoes with white insides – I would have thought I’d been duped too. Smart of you to look it up.
And these wedges, just wow! I would not be able to stop eating them!
“Dawn don’t do low carb.” I swear, I love you! Lol! You crack me up! I’m right there with you sista! These look ah-mazing! So super crispy…I could easily eat a whole pan by myself!! Pass me some ranch and I’m set!
Lol! Thanks girl 😉 Love ya too! You got it!
Dawn, I’m so swooning over these potato wedges! They look so crispy and wonderful. I love them right of the pan when they’re the crispiest. The purple potatoes are soooo pretty!
Yay! Thanks so much, Kelly 🙂
Never met a potato I didn’t like! These are amazing, my friend! Like Kevin said, “tater heaven!!” 🙂
Same here! Thanks Annie 🙂
These homemade wedges are the best! Crispy outer layer with a creamy, smooth insides, tater heaven!
Thanks Kevin 🙂
Hahaha! At least the outsides of the potatoes are a fun color :). These look SO GOOD and so perfectly crispy, Dawn! Crispy potatoes are one of my weaknesses so you know I’ll be trying these soon!
Right 😉 ?? Thank you Kelsie! Hope you enjoy!
This is my kind of comfort food! I love the crispy edges and the creamy interior. And I really love that these are baked – not fried. That means I can eat more and not feel too guilty. The purple skin is stunning. Next time you’ll need to find one purple all the way through!
Thank you Kathy! Mine too 😉
Homemade oven roasted potato wedges anyone? Are you suggesting to ship some because I wouldn’t mind? 🙂 These potato wedges look amazing and cooked to perfection. Some restaurant should take lesson in making perfect roasted potatoes from you 🙂 Loving the addition of parmesan, too!
Lol! Sure thing 😉 Thank you Ben!