Big, bold barbecue flavors make these Crispy Baked Potato Wedges an incredibly delicious and easy side dish to any meal. They’re seasoned perfectly and easily customizable, with a crispy outside and soft, buttery interior.
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You guys, I don’t know how to convey the awesomeness of these crispy potato wedges. But I’m going to try because they definitely deserve it.
When I was a kid, my favorite potato chips were the BBQ variety and these are sort of like BBQ potato chips, except in warm, oven-baked wedge form. If I don’t get leftovers put away, like, immediately, then Paul and I will walk through the kitchen snatching up just. one. more. until they are all gone.
You start with either Yukon Gold or Red New Potatoes, drizzle them in olive oil (don’t skimp—it’s what makes them crispy!), and toss them with that homemade blend of barbecue spices. After roasting them in the oven for about 40 minutes, they are ready for devouring.
And trust me, they will definitely be devoured.
Barbecue baked potato wedges basically have everything going for them. The skin-on, crispy exteriors get all crusty in places where the potatoes come in contact with the pan. And the tender, melt-in-your-mouth insides are the perfect vehicle for carrying the big flavors of barbecue spices.
These little babies are also gluten-free and Whole 30 compliant, which is awesome if you have gluten sensitivities or are attempting your first (or second or third) round of Whole 30.
I love, love, love oven-baked potatoes with big flavors like my Baked Greek Feta Fries, so it should be no surprise that skin-on potato wedges liberally coated in homemade barbecue seasoning would be a home run winner in my book!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Potatoes – You’ll need about 8 to 10 medium-size potatoes.
- Oil – We prefer using extra virgin olive oil but vegetable oil works as well.
- Paprika
- Chili powder
- Garlic powder
- Onion powder
- Kosher salt – Kosher salt has large crystals, so if you use another variety, don’t use quite as much.
- Black pepper – Freshly cracked is best!
How to Cut Potato Wedges
Start by cutting the potatoes in half, then in half again, then once more until you end up with 8 wedges. (If you have little bitty potatoes, which are sometimes all I can find, you might just want to slice them in half.)
Mostly, you are aiming for uniform sizes so the potato wedges cook evenly on the pan, but you also want to make sure you have plenty of surface area for the homemade barbecue seasoning to adhere to. This is why the wedge shape is ideal!
What are the Best Potatoes for Baked Fries?
There are two types of potatoes that are my favorite for these baked fries: Yukon Gold and Red Potatoes. They are both waxy potatoes with thin skin and great flavor. Also they are typically medium potatoes in terms of size, which means they will cook through evenly on the pan better than large potatoes for the crispiest potatoes.
Yukon Gold potatoes have a slightly sweet flavor that pairs well with the smoky spices in the barbecue seasoning, but the earthy flavor of Red New Potatoes also works well in this recipe.
Of course, Russet potatoes or even sweet potatoes can be used as well as a great alternative, if that’s what you have on hand!
How to Make Oven Baked Potato Wedges
Although these take about 40 minutes in the oven, they’re the kind of hands-off recipe that’s perfect for making on a weeknight. Just pop them in the oven and focus on your main dish while they bake!
Prepare. Preheat your oven to 450ºF and cut the potatoes into fourths or eighths.
PRO TIP: For extra crispy potato wedges, soak the cut potatoes in a large bowl of very cold water for 30 minutes to remove excess starch, then drain off and pat dry before seasoning and baking. This step isn’t completely necessary, but it does make a big difference if you want the crispiest baked potato wedges!
Season the potatoes. Combine the spices in a small bowl. Drizzle the potato wedges with oil, toss to coat, then sprinkle them with the barbecue seasoning. Toss again to ensure that the wedges are evenly coated.
Bake. Spread the potatoes in a single layer on their flat sides on a large baking sheet pan. Bake for 40 to 45 minutes, or until the wedges are fork-tender, crispy, and browned.
Tips for Success
Here’s how to make these easy baked potato wedges so they turn out amazing with crispy results every time:
- Leave the skin on. It gets crispy and delicious, so resist the urge to peel your potatoes!
- Don’t skip the soak. Yes, it’s optional and you will save time skipping it, but it does help to draw out some of the potato starch so the potato wedges can crisp up better while they bake.
- Be generous with the oil. The seasoning won’t stick as well if you go light on the oil, and the potato wedges won’t turn out as crispy either.
- Don’t crowd the pan. Use two sheet pans if needed. If you place the potatoes too close to each other, they’ll steam instead of getting crispy.
Variations
We love the kick of the BBQ spices used in the recipe below, but feel free to change it up with any of these popular flavor variations.
- Parmesan cheese
- Chopped fresh herbs like rosemary, oregano, and garlic
- Italian seasoning or another seasoning mix
Serving Suggestions
The barbecue flavors in this baked potato wedges recipe make it the perfect side dish with grilled fish or roasted chicken, but they are also a perfect way to spice up your mornings if you are into potatoes for breakfast.
Serve these up with our Outback Blooming Onion Sauce, The Best Remoulade Sauce, a Homemade Aioli, or just plain old sour cream or ketchup for a delicious snack or side!
How to Store and Reheat Leftovers
Store leftover baked potato wedges in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 400ºF oven until warmed through, about 10 minutes.
These little guys can also pull double duty as the most amazing country breakfast potatoes later in the week if you fry up leftovers in a pan with a little bacon grease and maybe some chopped peppers and onions.
Can This Recipe Be Frozen?
I wouldn’t recommend freezing the leftovers, as they will lose their crispiness and won’t be nearly as delicious when reheated. If you’re looking for a freezer-friendly side dish to make in advance, try my Best Baked Beans Recipe.
More Side Dish Recipes You’ll Love
- Homemade French Fries
- Oven Roasted Broccoli with Garlic, Parmesan and Lemon
- Deviled Egg Potato Salad
- Grilled Corn Salad
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Crispy Oven Baked Potato Wedges
Ingredients
- 2 1/2 pounds potatoes about 8-10 medium-size
- 4 Tablespoons olive oil, for drizzling
- 1 1/2 teaspoons sweet or smoked paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 450 degrees F.
- Wash the potatoes well, then slice into wedges, either by cutting the potatoes into fourths or eighths, depending on how large your potatoes are. In a small bowl, combine all of the spices.
- For extra crispy potato wedges, soak the cut potatoes in a large bowl of very cold water for 30 minutes to remove excess starch, then drain off and pat dry before seasoning and baking. This step is optional, but it does make a difference in achieving the crispiest baked potato wedges!
- Drizzle the potato wedges generously with olive oil and toss to coat, then sprinkle with the barbecue seasoning blend and toss again until all of the spices are evenly distributed. Spread the potatoes out on a large baking sheet so they are in a single layer.
- Bake for 40-45 minutes, or until fork-tender with browned, crispy exteriors. Remove from oven and serve immediately.
Notes
- Potatoes: You can really use any kind of potato with this recipe, although red potatoes and Yukon golds are my favorites. But Russets work as well if that’s what you have on hand.
- Storage: Store leftover baked potato wedges in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or on a baking sheet in a 400ºF oven until warmed through, about 10 minutes.
Nutrition
This post was originally published in January, 2017. The photos and content were updated in July, 2022.
