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.PaprikaChili powderGarlic powderOnion powderKosher 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. 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 cheeseChopped fresh herbs like rosemary, oregano, and garlicItalian 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 FriesOven Roasted Broccoli with Garlic, Parmesan and LemonDeviled Egg Potato SaladGrilled Corn Salad
This post was originally published in January, 2017. The photos and content were updated in July, 2022.
Southern Tomato Pie Recipe
Best Green Bean Casserole
Frijoles Charros (Charro Beans)
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.
