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, 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 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 (i.e. darker), 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. Rub ½ tablespoon of avocado oil onto a large sheet pan or two smaller ones (to grease) 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 for about 30 to 40 minutes, turning halfway. 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! The wedges should be golden and crispy on the outside and tender inside.
- 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 (i.e. darker), 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.
- Nutrition information (estimate only) is based on yielding 4 small servings.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines 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!
Alexandra @ It's Not Complicated Recipes
This look like crispy perfection, Dawn! And I love how flavoursome they are, too! Yum!
Dawn - Girl Heart Food
Thank you Alexandra 🙂
Karen (Back Road Journal)
They look so incredibly crispy. They would be irresistible to me and be gone in a heartbeat.
Dawn - Girl Heart Food
Thank you Karen. They do disappear fast 😉
Leanne
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!
Dawn - Girl Heart Food
Yep! Thanks Leanne 🙂
Jennifer @ Seasons and Suppers
I can never have enough ways to prepare potatoes, because they’re one of the favourite sides around here. These look perfect!
Dawn - Girl Heart Food
Same here! Thanks Jennifer!
David @ Spiced
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! 🙂
Dawn - Girl Heart Food
Happy to hear I’m not the only one. 🙂 Thanks David!!
Katherine | Love In My Oven
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
Valentina
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
Marissa
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!
Haylie / Our Balanced Bowl
“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!
Dawn - Girl Heart Food
Lol! Thanks girl. 😉 Love ya too! You got it!
Kelly | Foodtasia
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!
Dawn - Girl Heart Food
Yay! Thanks so much, Kelly 🙂
[email protected]
Never met a potato I didn’t like! These are amazing, my friend! Like Kevin said, “tater heaven!!” 🙂
Dawn - Girl Heart Food
Same here! Thanks Annie 🙂
Kevin
These homemade wedges are the best! Crispy outer layer with a creamy, smooth insides, tater heaven!
Dawn - Girl Heart Food
Thanks Kevin 🙂
Kelsie | the itsy-bitsy kitchen
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!
Dawn - Girl Heart Food
Right? Thank you Kelsie! Hope you enjoy!
Kathy @ Beyond the Chicken Coop
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!
Dawn - Girl Heart Food
Thank you Kathy! Mine too 😉
Ben @ Havocinthekitchen
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!
Dawn - Girl Heart Food
Lol! Sure thing. 😉 Thank you Ben!