Oven Roasted Potato Wedges

Oven Roasted Potato Wedges

While you’re fixing dinner, these Oven Roasted Potato Wedges can be roasting in the oven. They will come out hot and crispy, almost like french fries, but better! The seasoning gives them a delicious flavor, and because they are baked, they are better for you than fried potatoes. The secret is in the seasoning!  I use Montreal Seasoning (my recipe is below) or you can use a store bought seasoning salt.

Oven Roasted Potato Wedges - themamasgirls.com

Ingredients

  • 4 med-large russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 T. paprika
  • 1 T. granulated garlic
  • 1 T. granulated gnion
  • 1 T. coarse Kosher salt
  • 2 t. coarse ground pepper
  • 1 t. dry dill weed
  • 1 ½ t. ground coriander
  • 1/4 t. cayenne pepper
  • ¼ t. lemon pepper

Instructions

  1. Preheat oven to 425°. Prepare the potatoes by washing and scrubbing them, then dry them well on a paper towel.
  2. Cut each potato into 8 wedges and pat with a clean paper towel to remove as much moisture as possible. (If the potatoes are wet, they will steam rather than roast.)
  3. Put the potato wedges into a large bowl, drizzle with the olive oil and toss to coat them evenly.
  4. In a small dish, mix the seasonings. (Note: You will only be using 2 teaspoons of the mixture for this recipe. You can keep the remaining seasoning mix in a small jar or zipper seal bag and use next time!)
  5. Sprinkle the wedges with ONLY 2 teaspoons of the seasoning and place them onto a foil lined baking sheet skin side down. Sprinkle with a little more salt if desired. (I line the baking sheet with foil for 2 reasons: Easy clean-up & easy-clean-up!)
  6. Roast the seasoned potatoes in the preheated oven for 15 minutes, then give the baking pan a shake to make sure they are not sticking. Continue to roast for an additional 15-20 minutes until they are tender. (Use a fork or paring knife to check for doneness.)
https://www.themamasgirls.com/oven-roasted-potato-wedges/

Preheat oven to 425°. Prepare the potatoes by washing and scrubbing them, then dry them well on a paper towel.

potato

Cut each potato into 8 wedges and pat with a clean paper towel to remove as much moisture as possible. (If the potatoes are wet, they will steam rather than roast.)

potato wedges

Put the potato wedges into a large bowl, drizzle with the olive oil and toss to coat them evenly. Sprinkle with the seasoning and place the wedges onto a foil lined baking sheet skin side down. Sprinkle with a little more salt. (I line the baking sheet with foil for 2 reasons: Easy clean-up & easy-clean-up!)

potato wedges with seasoning

Roast the seasoned potatoes in the preheated oven for 15 minutes, then give the baking pan a shake to make sure they are not sticking. Continue to roast for an additional 15-20 minutes until they are tender. (Use a fork or paring knife to check for doneness.)

montreal-seasoning-ingredients

This seasoning is also wonderful on Oven Roasted Vegetables. Click HERE for the recipe!

7 thoughts on “Oven Roasted Potato Wedges

  1. Thanks for this recipe! The potato wedges were a huge hit and the seasoning was spot on! Will cut the taters into smaller thinner wedges next time because i love how crisp the smaller ones were, but overall awesome!

  2. These are wonderful! Thank you mama’s girls! I can’t stop making this recipe. As a college student living away from home for the first time I am always looking for delicious non-expensive meals. So the other day when I scored two 5 pound bags of russest potatoes for $2.39 on a buy one get one free deal, I knew I had to find a great recipe. I stumpled across this one and by some miracle I had all the spices in my hand-me-down-spices from mom drawer (except dill, I hope i’m not missing out too much with the lack of dill). Thank you again.. this recipe will go down in history as wonderful.

    1. It says to use 4 med-large russet potatoes then you cut them into 8 pieces each so you would get 32 wedges per the instructions. If u need more or less just adjust recipe.

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