Craving that perfect crunch? Whether you’re whipping up a quick weeknight side or hosting a game-day feast, crispy potato wedges are the ultimate comfort food hero. From smoky paprika to zesty parmesan-herb, we’ve rounded up 18 irresistible recipes that’ll make your taste buds dance. Get ready to ditch the freezer aisle—these golden, crispy wedges are about to become your new obsession. Let’s dig in!
Spicy Cajun Potato Wedges
Man, if you’re anything like me, you’ve had those days where only something crispy, spicy, and downright comforting will do. That’s where these Spicy Cajun Potato Wedges come in – they’re like a hug from the inside, but with a kick that’ll wake up your taste buds.
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
Instructions
- Preheat oven: Crank your oven up to 425°F and let it heat up while you prep the potatoes. This ensures they start cooking immediately for maximum crispiness.
- Prep potatoes: Toss the potato wedges in olive oil until they’re evenly coated. This isn’t just for flavor – the oil helps the spices stick and the wedges crisp up.
- Season generously: In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, smoked paprika, and salt. Sprinkle this over the oiled wedges and toss to coat every nook and cranny.
- Arrange for success: Lay the wedges out on a baking sheet in a single layer, making sure they’re not touching. Crowding leads to steaming, and we’re after crispiness here.
- Bake to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through. You’re looking for golden brown edges and a fork-tender center.
These wedges come out with a smoky, spicy crust that gives way to a fluffy interior. Serve them with a cool ranch or blue cheese dip to balance the heat, or go all out and pile them on top of a burger for the ultimate spicy crunch.
Garlic Parmesan Potato Wedges
Alright, let’s dive into making these Garlic Parmesan Potato Wedges that are about to become your new favorite side dish. Imagine crispy on the outside, fluffy on the inside wedges, all jazzed up with garlic and parmesan – yes, it’s as good as it sounds.
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven: Crank your oven up to 425°F (220°C) to get it nice and hot for those wedges.
- Prep potatoes: After scrubbing, cut each potato into 8 wedges – think chunky fries but better.
- Toss with oil and spices: In a big bowl, mix your wedges with olive oil, salt, pepper, garlic powder, and onion powder until they’re all evenly coated. Tip: Don’t skimp on the oil; it’s what makes them crispy!
- Arrange on baking sheet: Lay them out on a baking sheet in a single layer, giving each wedge some personal space to crisp up.
- Bake to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through, until they’re golden and crispy. Tip: Keep an eye on them after the 20-minute mark to avoid any burnt edges.
- Add parmesan and parsley: Right out of the oven, sprinkle with parmesan and parsley while they’re still hot so the cheese gets a little melty. Tip: Fresh parsley adds a pop of color and freshness, but dried works in a pinch.
These wedges come out with the perfect crunch and a garlicky, cheesy flavor that’s downright addictive. Serve them up with a side of ranch or aioli for dipping, or go wild and pile them on top of a burger for the ultimate upgrade.
Loaded Cheese and Bacon Potato Wedges
Now, who doesn’t love a plate of crispy, cheesy, bacon-loaded potato wedges? It’s like the universe decided to give us a hug through food. Perfect for game day, movie night, or just because you deserve it.
Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 6 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup sour cream (for serving)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to get it nice and hot for those wedges.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
- Bake to crispiness: Spread the wedges in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Add toppings: Sprinkle the baked wedges with crumbled bacon and shredded cheddar cheese. Return to the oven for 3-5 minutes, just until the cheese melts.
- Garnish and serve: Top with chopped green onions and serve with a side of sour cream for dipping.
These wedges come out with the perfect crunch on the outside and a fluffy inside, with the smoky bacon and melted cheese taking it over the top. Try serving them with a drizzle of hot sauce for an extra kick!
Herb-Roasted Potato Wedges
Boy, do I have a treat for you today! These Herb-Roasted Potato Wedges are the crispy, herby, golden nuggets of joy you didn’t know you needed in your life. Perfect for when you’re craving something a little fancy but also want to keep it real.
Ingredients
- 2 large russet potatoes, scrubbed and cut into 1-inch wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Crank that oven up to 425°F (220°C) to get it nice and hot for those wedges.
- Toss potatoes: In a large bowl, drizzle the potato wedges with olive oil and toss until they’re all slick and shiny.
- Season well: Sprinkle the garlic powder, rosemary, thyme, salt, and pepper over the potatoes. Toss again like you mean it, making sure every wedge gets a little love.
- Arrange on baking sheet: Lay the wedges out on a baking sheet in a single layer, giving them some space to breathe and crisp up.
- Roast to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the outside but tender on the inside.
These wedges come out with a crispy exterior that gives way to a fluffy, tender center, all wrapped up in a cozy blanket of herbs. Serve them up with a side of spicy aioli or just go at them straight from the pan—no judgment here.
Smoky Paprika Potato Wedges
Just imagine biting into a crispy-on-the-outside, fluffy-on-the-inside potato wedge that’s got this smoky, slightly spicy kick to it. That’s what you’re in for with these Smoky Paprika Potato Wedges, and honestly, they’re so easy to make, you’ll wonder why you ever bothered with frozen ones.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Crank your oven up to 425°F and let it heat up while you prep the potatoes. This ensures they start cooking immediately for maximum crispiness.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until they’re evenly coated. Tip: Make sure each wedge has a little space on the baking sheet; overcrowding leads to steaming, not crisping.
- Arrange on sheet: Spread the wedges out on a baking sheet in a single layer, skin side down if you can manage it. This helps them crisp up evenly.
- Bake: Pop them in the oven and bake for about 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown and crispy on the edges. Tip: Don’t skip the flip! It’s crucial for even cooking.
- Serve hot: Let them cool for a minute or two (if you can resist), then serve. They’re perfect as is, but a side of cool ranch or spicy aioli takes them to the next level. Tip: For extra smokiness, sprinkle a little more smoked paprika on top right before serving.
These wedges come out with this incredible contrast of textures – crispy edges giving way to that soft, fluffy interior, all wrapped up in that smoky, garlicky flavor. Try serving them alongside a burger or just pile them high on a plate for a snack that’ll disappear way too fast.
Lemon Pepper Potato Wedges
Ever find yourself staring at a bag of potatoes, wondering how to turn them into something that’ll make your taste buds do a happy dance? Well, buckle up, because these Lemon Pepper Potato Wedges are about to become your new best friend. They’re crispy on the outside, fluffy on the inside, and packed with a zesty kick that’ll have you reaching for seconds (and maybe thirds).
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil
- 1 tbsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat oven: Crank your oven up to 425°F and let it heat up while you prep the potatoes. This ensures they’ll get that perfect crisp.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, lemon pepper seasoning, garlic powder, and salt until they’re evenly coated. Pro tip: Use your hands for this to make sure every nook and cranny gets some love.
- Arrange on baking sheet: Spread the wedges out on a baking sheet in a single layer, giving them some space to breathe. Crowding leads to steaming, and we’re not about that life.
- Bake to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through, until they’re golden brown and crispy. Keep an eye on them after the 20-minute mark—oven moods can vary.
These wedges come out with a crunch that’s downright addictive, and the lemon pepper gives them a bright, tangy flavor that’s anything but boring. Serve them up with a side of cool ranch or spicy aioli for dipping, or just shovel them straight into your mouth—no judgment here.
Buffalo Sauce Potato Wedges
So, you’re telling me you’ve never had potato wedges that made you want to stand up and do a little happy dance? Well, buckle up, because these Buffalo Sauce Potato Wedges are about to change that. They’re crispy, they’re spicy, and they’re ridiculously easy to make—perfect for when you’re craving something bold but don’t want to fuss over the stove all day.
Ingredients
- 2 large russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 cup buffalo sauce
- 1 tbsp melted butter
Instructions
- Preheat oven: Crank your oven up to 425°F and let it get nice and hot while you prep the wedges.
- Toss wedges: In a big bowl, toss the potato wedges with olive oil, salt, garlic powder, and paprika until they’re evenly coated. Tip: Make sure each wedge has a little space on the baking sheet for maximum crispiness.
- Bake to perfection: Spread the wedges out on a baking sheet and bake for 25 minutes, then flip them and bake for another 20 minutes until they’re golden and crispy.
- Mix sauce: While the wedges are baking, whisk together the buffalo sauce and melted butter in a small bowl. Tip: If you like it extra spicy, add a dash of cayenne pepper to the mix.
- Coat wedges: Once the wedges are out of the oven, toss them in the buffalo sauce mixture until they’re fully coated. Tip: Do this while they’re still hot so the sauce sticks better.
These wedges come out with the perfect crunch on the outside and a fluffy inside, all smothered in that tangy, spicy buffalo sauce. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or go wild and pile them on top of a salad for a spicy twist.
Cheesy Ranch Potato Wedges
So, you’re staring at a bag of potatoes and thinking, ‘What magic can I whip up today?’ Well, my friend, let me introduce you to the Cheesy Ranch Potato Wedges – your new best friend for game night, lazy Sundays, or honestly, any day that ends with ‘y’.
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp chopped fresh chives
Instructions
- Preheat oven: Crank that oven up to 425°F because we’re about to get these wedges crispy.
- Toss wedges: In a big bowl, toss your potato wedges with olive oil and ranch seasoning until they’re fully coated. Pro tip: Don’t skimp on the seasoning – this is where the flavor magic happens.
- Bake to perfection: Spread the wedges on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
- Add cheese: Sprinkle the shredded cheddar over the hot wedges and let it melt into gooey perfection. Another pro tip: If you’re feeling extra, broil for a minute to get those cheese bubbles.
- Garnish and serve: Dollop with sour cream and sprinkle with chives. Final pro tip: Serve these bad boys straight from the baking sheet for maximum ‘wow’ factor and minimal cleanup.
These wedges are the perfect combo of crispy on the outside, fluffy on the inside, and loaded with that irresistible ranch and cheese flavor. Try serving them with a side of extra ranch for dipping, because why not?
BBQ Glazed Potato Wedges
Craving something that’s a cross between comfort food and your favorite BBQ joint’s side dish? Let me introduce you to these BBQ Glazed Potato Wedges that are about to become your new obsession. They’re crispy on the outside, tender on the inside, and slathered in a glaze that’s sweet, smoky, and just a little bit spicy.
Ingredients
- 2 large russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup BBQ sauce
- 1 tbsp honey
- 1 tsp apple cider vinegar
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- Arrange on sheet: Spread the wedges out on the prepared baking sheet in a single layer, making sure they’re not touching for maximum crispiness.
- Bake first round: Bake for 25 minutes, then flip each wedge carefully to ensure even browning.
- Mix glaze: While the wedges are baking, whisk together the BBQ sauce, honey, and apple cider vinegar in a small bowl.
- Glaze and finish: After flipping, brush the wedges generously with the glaze and return to the oven for another 10-15 minutes, until they’re crispy and the glaze is sticky.
- Serve hot: Let them cool for a minute or two before serving – that glaze is like molten sugar straight out of the oven!
These wedges are the perfect mix of sweet and savory, with a texture that’s crispy on the outside and fluffy on the inside. Try serving them with a side of cool ranch or blue cheese dressing to cut through the richness.
Rosemary and Thyme Potato Wedges
So, you’re staring at a bag of potatoes and thinking, ‘I could make something epic with these,’ right? Let me introduce you to the easiest way to turn those spuds into crispy, herby perfection that’ll have everyone asking for seconds.
Ingredients
- 3 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven: Crank your oven up to 425°F (220°C) and let it heat up while you prep the wedges. A hot oven is key for that golden crunch.
- Toss wedges: In a large bowl, mix the potato wedges with olive oil, rosemary, thyme, garlic powder, salt, and pepper until they’re evenly coated. Tip: Don’t skimp on the oil—it helps the spices stick and the wedges crisp up.
- Arrange on tray: Spread the wedges out on a baking sheet in a single layer, giving them some space. Crowding leads to steaming, not crisping.
- Bake to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through, until they’re golden and crispy on the outside. Tip: Keep an eye on them after flipping—ovens can be sneaky.
- Serve hot: Pull them out when they’re irresistibly crispy and let them cool for a minute before diving in. Tip: A sprinkle of flaky salt right before serving takes them over the top.
These wedges come out with a crispy exterior that gives way to a fluffy inside, all wrapped up in the cozy flavors of rosemary and thyme. Try dunking them in a cool, creamy aioli or just devour them straight off the tray—no judgment here.
Sweet Chili Potato Wedges
Kick off your snack game with these Sweet Chili Potato Wedges that are about to become your new obsession. They’re crispy, they’re spicy, and they’re ridiculously easy to make—perfect for when you’re craving something delicious without the fuss.
Ingredients
- 2 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Preheat oven: Heat your oven to 425°F (220°C) to get it ready for those wedges.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated. Tip: Make sure each wedge is nicely coated for maximum flavor.
- Arrange on baking sheet: Spread the wedges out on a baking sheet in a single layer, giving them space to crisp up. Tip: Use parchment paper for easy cleanup.
- Bake: Pop them in the oven and bake for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
- Mix sauces: While the wedges are baking, whisk together the sweet chili sauce and soy sauce in a small bowl.
- Coat wedges: Once the wedges are done, toss them in the sauce mixture until they’re fully covered. Tip: Do this while they’re still hot for the sauce to cling better.
- Serve immediately: Dive in right away while they’re still crispy and the sauce is sticky-sweet with a kick.
These wedges are all about that crunch with a sweet and spicy glaze that’s downright addictive. Try serving them with a cool yogurt dip to balance the heat, or just devour them straight off the tray—no judgment here.
Curry-Spiced Potato Wedges
These curry-spiced potato wedges are about to become your new favorite side dish—or heck, even a main if you’re feeling particularly potato-obsessed today. Trust me, they’re that good.
Ingredients
- 2 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to get it nice and hot for those wedges.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, curry powder, garlic powder, salt, and black pepper until evenly coated. Tip: Make sure each wedge is well-coated for maximum flavor.
- Arrange on baking sheet: Spread the wedges out on a baking sheet in a single layer, giving them some space to crisp up. Tip: Use parchment paper for easy cleanup.
- Bake: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy. Tip: Don’t skip the flip—it ensures even cooking.
These wedges come out perfectly crispy on the outside and fluffy on the inside, with a warm, spicy kick from the curry. Serve them with a cool yogurt dip to balance the heat, or just eat them straight off the tray—no judgment here.
Truffle Oil Potato Wedges
Zesty doesn’t even begin to cover these Truffle Oil Potato Wedges — they’re the kind of side dish that steals the show, and honestly, we’re here for it. Perfectly crispy on the outside, fluffy on the inside, and drizzled with that luxurious truffle oil, they’re a game-changer for any meal.
Ingredients
- 2 large russet potatoes, scrubbed and cut into 1-inch wedges
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Crank your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss potatoes: In a large bowl, mix the potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until they’re evenly coated. Tip: Make sure each wedge is well-coated for maximum flavor and crispiness.
- Arrange on sheet: Spread the wedges out on the prepared baking sheet in a single layer, giving them some space to breathe. Crowding leads to steaming, not crisping.
- Bake to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through, until they’re golden and crispy. Tip: Keep an eye on them after the 20-minute mark to avoid over-browning.
- Drizzle with truffle oil: Once out of the oven, immediately drizzle the wedges with truffle oil and give them a gentle toss. Tip: Truffle oil is potent, so a little goes a long way — start with half the amount and add more if needed.
The result? A plate of potato wedges that are irresistibly crispy on the outside, tender on the inside, and packed with a deep, earthy truffle flavor that’ll have everyone asking for seconds. Serve them up with a side of aioli or your favorite dipping sauce for an extra touch of decadence.
Zesty Lime Potato Wedges
Now, if you’re anything like me, you’ve probably stared at a bag of potatoes wondering how to turn them into something that’ll make your taste buds do a happy dance. Well, guess what? These Zesty Lime Potato Wedges are about to become your new best friend—crispy on the outside, fluffy on the inside, and with a kick of lime that’s just *chef’s kiss*.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Zest and juice of 1 lime
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat oven: Crank your oven up to 425°F (220°C) and let it heat up while you prep the wedges. A hot oven is key for that perfect crispiness.
- Toss wedges: In a large bowl, mix the potato wedges with olive oil, salt, black pepper, garlic powder, and paprika until they’re evenly coated. Don’t skimp on the seasoning—this is where the flavor starts!
- Arrange on baking sheet: Spread the wedges out on a baking sheet in a single layer, making sure they’re not touching. This ensures they’ll crisp up nicely instead of steaming.
- Bake to perfection: Pop them in the oven for about 25-30 minutes, flipping halfway through, until they’re golden brown and crispy. Keep an eye on them after the 20-minute mark to avoid any burnt surprises.
- Add zesty finish: Right out of the oven, sprinkle the wedges with lime zest, a squeeze of lime juice, and the chopped cilantro. The heat will help the flavors meld together beautifully.
These wedges come out with this irresistible contrast of textures—crispy edges giving way to that soft, fluffy center, all brightened up by the lime. Serve them up with a side of cool sour cream or go wild and pile them on top of a burger for a next-level experience.
Honey Mustard Potato Wedges
Zesty doesn’t even begin to cover these Honey Mustard Potato Wedges — they’re the perfect mix of crispy, sweet, and tangy, and honestly, they’re about to become your new favorite side dish. Let’s dive right in and get those potatoes ready for their flavor transformation.
Ingredients
- 2 large russet potatoes, washed and cut into wedges
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp up those wedges nicely.
- Mix the sauce: In a small bowl, whisk together the honey, Dijon mustard, yellow mustard, garlic powder, paprika, salt, and black pepper until smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
- Toss the wedges: Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Then, pour the honey mustard mixture over the wedges and toss again to coat every piece. Tip: Use your hands for tossing to ensure every wedge gets an even coat.
- Arrange on baking sheet: Spread the wedges in a single layer on a baking sheet lined with parchment paper, making sure they’re not touching. This helps them crisp up evenly.
- Bake to perfection: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy. Tip: Keep an eye on them after the 20-minute mark to prevent over-browning.
These wedges come out with a crispy exterior that gives way to a fluffy inside, all wrapped up in that irresistible honey mustard glaze. Serve them up with a side of extra honey mustard for dipping, or get creative and pile them on top of a salad for a hearty twist.
Cheddar and Chive Potato Wedges
Wow, have I got a treat for you today! These Cheddar and Chive Potato Wedges are the crispy, cheesy, herby answer to all your snack-time prayers. Perfect for game day, movie night, or just because you deserve something delicious.
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar cheese
- 2 tbsp fresh chives, finely chopped
Instructions
- Preheat oven: Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss potatoes: In a large bowl, toss the potato wedges with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
- Arrange on sheet: Spread the wedges in a single layer on the prepared baking sheet, making sure they don’t touch for maximum crispiness.
- Bake to perfection: Bake for 25 minutes, then flip the wedges and bake for another 20-25 minutes until golden and crispy.
- Add cheese: Sprinkle the shredded cheddar cheese over the hot wedges and return to the oven for 2-3 minutes, just until the cheese is melted.
- Garnish and serve: Remove from the oven, sprinkle with fresh chives, and serve immediately for the best flavor and texture.
These wedges come out with a perfect crunch on the outside, fluffy on the inside, and that cheddar and chive combo is just *chef’s kiss*. Try dipping them in sour cream or your favorite ranch for an extra flavor kick!
Pesto Drizzle Potato Wedges
Dude, if you’re looking for a snack that’s crispy, herby, and downright addictive, these Pesto Drizzle Potato Wedges are your new best friend. Perfect for game day, movie night, or just because you deserve something delicious today.
Ingredients
- 2 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup prepared pesto sauce
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven: Crank your oven to 425°F and let it heat up while you prep the potatoes. A hot oven is key for crispy edges.
- Toss wedges: In a big bowl, mix the potato wedges with olive oil, salt, and pepper until they’re all evenly coated. No naked potatoes allowed!
- Arrange on baking sheet: Lay the wedges out on a baking sheet in a single layer. Crowding leads to steaming, not crisping, so give them space.
- Bake to perfection: Pop them in the oven for 25-30 minutes, flipping halfway through, until they’re golden and crispy. Tip: If they’re not browning enough, a quick broil at the end can help.
- Drizzle and serve: Once out of the oven, drizzle with pesto and sprinkle with Parmesan. The heat will make the pesto all fragrant and melty—just trust me on this.
These wedges come out with a crispy outside, fluffy inside, and that pesto adds a fresh, garlicky punch. Try serving them with a side of marinara for dipping, because why choose between Italian flavors when you can have both?
Balsamic Glazed Potato Wedges
Veggies and potatoes are like the dynamic duo of the kitchen, and today, we’re giving them a little makeover with a balsamic glaze that’s so good, you’ll want to drink it. These Balsamic Glazed Potato Wedges are the perfect mix of crispy, tangy, and sweet, making them the ultimate side dish or snack that’s ridiculously easy to whip up.
Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to get it nice and hot for those wedges.
- Toss wedges: In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and garlic powder until they’re evenly coated.
- Arrange on tray: Spread the wedges out on a baking tray in a single layer, making sure they’re not touching for maximum crispiness.
- Bake: Bake for 25 minutes, then flip the wedges and bake for another 20 minutes until they’re golden and crispy.
- Make glaze: While the wedges are baking, whisk together balsamic vinegar, honey, and soy sauce in a small saucepan over medium heat. Simmer for 5 minutes until it thickens slightly.
- Glaze wedges: Once the wedges are done, drizzle the balsamic glaze over them and toss gently to coat.
- Serve hot: Serve immediately while they’re hot and crispy, with extra glaze on the side for dipping if you’re feeling extra.
These wedges come out with the perfect crunch on the outside and a fluffy inside, with the glaze adding a sticky, sweet, and tangy kick that’s downright addictive. Try serving them over a bed of arugula with shaved parmesan for a fancy twist that’s still totally approachable.
Conclusion
With 18 crispy, irresistible potato wedges recipes, there’s something here for every craving and occasion! Whether you like them spicy, cheesy, or perfectly seasoned, these recipes are sure to be a hit. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest so others can enjoy these golden delights too. Happy cooking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
