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
- 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!
Until next time, take care and chit chat again soon,
Dawn
Make these homemade wedges? That’s awesome! Love it if you left a comment below. Many thanks!
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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)
- 1/2 teaspoon salt (plus more for finishing)
- 1/2 teaspoon black pepper
- 1/4 cup Parmesan cheese (plus more for garnish, garnish optional)
- 1/2 teaspoon garlic powder
- 1/4 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)
