Homemade oven-roasted potato wedges anyone? Heck yeah! These crispy potato wedges are generously spiced with garlic powder, cayenne pepper and freshly grated Parmesan cheese. They’re roasted until crispy on the outside and fluffy on the inside, meaning they’re totally delicious (and unbelievably easy to make)!
So, I’m sharing a roasted purple potato recipe with you all 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.
Um, 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.”
Okay, cool. I was okay then, LOL.
Anyhow, 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 potato 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, cut each half in half and then half again. Basically, you should end up with about 8 wedges per potato.
- Place potato wedges in a bowl and toss with avocado oil, salt, pepper, Parmesan, garlic powder and cayenne pepper.
- Place on a sheet pan 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, Parmesan and cayenne pepper, if you like.
Tip: For crispiest results, spread wedges out on the sheet pan so there’s lots of room around them. 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 (properly stored in the fridge).
Drain and pat dry before seasoning and cooking.
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
- BBQ sauce
- Garlic aioli
- Mayo mixed with BBQ sauce, hot sauce or mustard
- Gravy
Tips and Variations
- In recipe testing, I found that the sheet pan you use can make a difference. If your sheet pan is well seasoned (darker in colour), wedges are less likely to stick.
- If your wedges do stick to the pan 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.
- 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! Crispy potato wedges go great with any of these delicious burgers:
If you make these homemade potato wedges, be sure to leave a comment below!
Crispy Potato Wedges
Ingredients
- 2 pounds purple potatoes (Brigus variety), Yukon Gold, Red or Russet are also great
- 2.5 tablespoons avocado oil, divided
- ½ teaspoon salt, plus more for optional garnish
- ½ teaspoon freshly ground black pepper
- ¼ cup grated Parmesan cheese, plus more for optional garnish
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper, plus more for optional garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease a large sheet pan (or two smaller ones) with ½ tablespoon of avocado oil and set aside.
- Scrub potatoes clean, removing any odd bits. Cut into wedges. Note: To cut potatoes into wedges. Cut each potato in half lengthwise. Then, cut each half in half (lengthwise) and then cut in half again (lengthwise). Basically, you should end up with about 8 wedges per potato.
- In a bowl, toss wedges with the remaining 2 tablespoons of avocado oil, salt, black pepper, Parmesan cheese, garlic powder and cayenne pepper.
- Place the wedges onto the prepared sheet pan and spread them out in a single layer. Bake the wedges for 15 to 20 minutes. Remove the sheet pan from the oven and flip the wedges with a spatula. Place the sheet pan back in the oven and continue to bake the wedges for another 15 to 20 minutes or until they're golden brown and crispy on the outside and tender inside.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, more grated Parmesan and cayenne pepper (if desired). Serve as is or with your favourite sauce. Yields 2 large servings or 4 small servings.
Notes
- In recipe testing, I found that the sheet pan you use can make a difference. If your sheet pan is well seasoned (darker in colour), wedges are less likely to stick.
- If your wedges do stick to the pan 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.
- 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.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Matt - Total Feasts
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!
Dawn - Girl Heart Food
Thanks Matt! I’d hand ya some if I could 🙂
Cyna
These look seriously so delicious and crispy, Dawn! I love the idea to sprinkle them with Parmesan.
Dawn - Girl Heart Food
Thank you Cyna 🙂
Mary Ann | The Beach House Kitchen
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!
Dawn - Girl Heart Food
Lol! Not at all. 😉 Thanks so much!