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    Home » Recipes » Side Dish Recipes

    Crispy Potato Wedges

    Published: December 11, 2019 Updated: June 19, 2020 / By: Dawn | Girl Heart Food 33 Comments

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    Crispy potato wedges in a stainless steel basket.

    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)!

    Crispy potato wedges in a stainless steel basket.

    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!

    Stack of uncooked and unpeeled purple potatoes.

    How To Make Potato Wedges

    Full details are in the recipe card below, but here are the basics:

    1. 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.
    2. Place potato wedges in a bowl and toss with avocado oil, salt, pepper, Parmesan, garlic powder and cayenne pepper.
    3. 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).
    4. 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).

    Collage of steps to make homemade potato wedges.

    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.

    Hand holding a wedge fry.

    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
    Two baskets of crispy potato wedges alongside some Parmesan and sauce.

    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:

    • Buttermilk Fried Crispy Chicken Burger
    • Crispy Fried Fish Burger
    • Ground Turkey Burger
    • Black Bean Burger

    If you make these homemade potato wedges, be sure to leave a comment below!

    Two baskets of crispy potato wedges next to a dish of dipping sauce.

    Crispy Potato Wedges

    Dawn | Girl Heart Food
    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)!
    5 from 15 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Servings 4 small servings (or 2 larger ones)
    Prevent your screen from going dark

    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.

    © Girl Heart Food Inc. Photographs and content are copyright protected.

    Keyword homemade wedges, vegetable side

    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!

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    © Girl Heart Food Inc. Photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Matt - Total Feasts

      December 14, 2019 at 10:54 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:34 am

        Thanks Matt! I’d hand ya some if I could 🙂

        Reply
    2. Cyna

      December 13, 2019 at 2:20 pm

      These look seriously so delicious and crispy, Dawn! I love the idea to sprinkle them with Parmesan.

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:34 am

        Thank you Cyna 🙂

        Reply
    3. Mary Ann | The Beach House Kitchen

      December 13, 2019 at 10:20 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:33 am

        Lol! Not at all. 😉 Thanks so much!

        Reply
    4. Alexandra @ It's Not Complicated Recipes

      December 13, 2019 at 6:52 am

      5 stars
      This look like crispy perfection, Dawn! And I love how flavoursome they are, too! Yum!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:33 am

        Thank you Alexandra 🙂

        Reply
    5. Karen (Back Road Journal)

      December 12, 2019 at 4:57 pm

      They look so incredibly crispy. They would be irresistible to me and be gone in a heartbeat.

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:33 am

        Thank you Karen. They do disappear fast 😉

        Reply
    6. Leanne

      December 12, 2019 at 12:53 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:33 am

        Yep! Thanks Leanne 🙂

        Reply
    7. Jennifer @ Seasons and Suppers

      December 12, 2019 at 12:51 pm

      5 stars
      I can never have enough ways to prepare potatoes, because they’re one of the favourite sides around here. These look perfect!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:33 am

        Same here! Thanks Jennifer!

        Reply
    8. David @ Spiced

      December 12, 2019 at 9:06 am

      5 stars
      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! 🙂

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:32 am

        Happy to hear I’m not the only one. 🙂 Thanks David!!

        Reply
    9. Katherine | Love In My Oven

      December 12, 2019 at 12:59 am

      5 stars
      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

      Reply
    10. Valentina

      December 11, 2019 at 9:52 pm

      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

      Reply
    11. Marissa

      December 11, 2019 at 9:21 pm

      5 stars
      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!

      Reply
    12. Haylie / Our Balanced Bowl

      December 11, 2019 at 6:59 pm

      5 stars
      “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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:32 am

        Lol! Thanks girl. 😉 Love ya too! You got it!

        Reply
    13. Kelly | Foodtasia

      December 11, 2019 at 1:18 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:32 am

        Yay! Thanks so much, Kelly 🙂

        Reply
    14. [email protected]

      December 11, 2019 at 1:15 pm

      5 stars
      Never met a potato I didn’t like! These are amazing, my friend! Like Kevin said, “tater heaven!!” 🙂

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:31 am

        Same here! Thanks Annie 🙂

        Reply
    15. Kevin

      December 11, 2019 at 12:21 pm

      5 stars
      These homemade wedges are the best! Crispy outer layer with a creamy, smooth insides, tater heaven!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:31 am

        Thanks Kevin 🙂

        Reply
    16. Kelsie | the itsy-bitsy kitchen

      December 11, 2019 at 9:33 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:31 am

        Right? Thank you Kelsie! Hope you enjoy!

        Reply
    17. Kathy @ Beyond the Chicken Coop

      December 11, 2019 at 9:18 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:31 am

        Thank you Kathy! Mine too 😉

        Reply
    18. Ben @ Havocinthekitchen

      December 11, 2019 at 9:02 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        December 16, 2019 at 9:31 am

        Lol! Sure thing. 😉 Thank you Ben!

        Reply

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