Roasted Potato Wedges

Roasted Potato Wedges

These potatoes are crispy on the outside and soft on the inside, roasted in the oven and not fried. Get creative with this recipe – add a steak seasoning swap in sweet potatoes and add cinnamon or cut the potatoes in cubes or “shoestring” style. They are a great side to a turkey or black bean burger, green salad, or roasted chicken.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free, paleo, potato, sugar-free, wheat-free
Servings: 4
Calories: 178kcal
Author: planfulcook


  • 4 russet potatoes
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 tbsp avocado or olive oil


  • Preheat your oven to 450 degrees F. Prepare a large roasting pan by covering it in aluminum foil. Thoroughly wash and clean the potatoes, since you’ll be keeping the skins on. Slice your potatoes into wedges and place them in a large bowl.
  • Add kosher salt and freshly ground black pepper to the bowl, to your taste. Pour avocado or olive oil into the bowl, and toss until the potatoes are evenly covered. Place the wedges onto your pan, evenly dispersed.
  • Bake the potatoes for up to an hour, checking them at 45 minutes for doneness. They should be brown and crispy on the outside, and easily pierced with a fork.

This recipe is a simple formula you can adjust in three ways: by the variety of potato, the seasonings you use, and the style of cut you select. So while this example includes russet potatoes seasoned with kosher salt and freshly ground black pepper and sliced into large wedges, you could easily use sweet potatoes seasoned with kosher salt, organic cinnamon, and black pepper, cut in a thin “shoestring” style. The basics are the same – get creative and enjoy!


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