How to Make Potato Wedges

Potato wedges
Christian Cable/Flickr
Ratings (5)
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: Serves 3
Nutritional Guidelines (per serving)
360 Calories
5g Fat
73g Carbs
9g Protein
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Nutrition Facts
Servings: Serves 3
Amount per serving
Calories 360
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 597mg 26%
Total Carbohydrate 73g 26%
Dietary Fiber 8g 29%
Protein 9g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I love french fries, but I hate the guilt I always experience after digging into a big serving. All those calories! Isn't there a better way to get all that potato goodness without the fat and the corresponding diet-buster calories? There is. You can make these potato wedges in the oven. I use an all-purpose seasoning salt in this potato wedges recipe and added extra black pepper for a spicier version. 

Ingredients

Steps to Make It

  1. Bring a large saucepan of water to a roaring boil, then add salt to taste.

  2. Preheat the oven to 400 F.

  3. Scrub the potatoes and cut them into halves, then into thickly-cut wedges.

  4. Add the potatoes to boiling water. Cook for 3 minutes, beginning when the water comes back to a boil.

  5. Drain the potatoes well, shaking off any excess water. Transfer them to a large baking sheet.

  6. Dust the potatoes with the all-purpose seasoning and black pepper. Toss to coat the wedges well then spread them out in an even layer on a baking sheet.

  7. Roast the potatoes for 20 minutes.

  8. Flip the wedges over using a flat spatula. Roast them for an additional 20 to 25 minutes or until the potatoes are nicely browned.

Tips and Variations 

  • The brand or type of seasoning salt you use is a matter of personal taste. Use your favorite, or you can substitute other spices or flavors. A teaspoon each of minced garlic and rosemary works well, or consider adding a little paprika to up the visual appeal and lend a bit of a Cajun taste. 

  • It will up the calorie count a little, but you can add 3 to 4 tablespoons of good, extra virgin olive oil to the potatoes after you've boiled them and before you place them in the oven, along with your seasonings. This will make the wedges a little crunchier and delicious. Make sure the wedges are coated well with the oil. 

  • This simple recipe goes great with American and Latin American dishes. An Italian version adds Parmesan cheese and onion powder. 

  • The traditional and popular Kentucky Fried Chicken version of potato wedges calls for effectively battering the potatoes, dipping them into an egg and milk mixture then in flour, salt, pepper, and spices. But KFC potato wedges are deep fried — delicious, but the kind that makes the diet-conscious among us hang our heads in regret after enjoying them. 

  • You can skip the boiling step if necessary, but you run the risk of the potatoes not being quite as tender. Roast the wedges at 350 F rather than 400 F and increase the cooking time to an hour, turning the wedges after 30 minutes.