Roasted Red Potato Wedges

The Irish blood in me makes me a big fan of potatoes. I mean, a huge fan. Mashed, fried, roasted, grilled, doesn’t matter. When they’re done right, potatoes can be one of the most versatile staple foods ever.

And these roasted potato wedges are done all kinds of right.

This is just a little mini post to hold you over until tomorrow’s showstopper… 🙂 Start by getting your oven preheating to 400 degrees, and then get to work!

The great thing about potatoes is that usually it’s pretty easy to judge how many to use – one medium-large potato for every person you’re planning on serving. In my case, I used four and cut them into wedges. (You could also do cubes, or diced, but wedges work best with tomorrow’s dish!) Red potatoes are my favorite, but this would work with almost any kind.


Put your wedges into a large bowl and pour about 1/4 cup of olive oil overtop, and then add spices. I used salt, pepper, garlic, oregano (about 1 tsp of each of those), parsley flakes (2 tsp) and then a dash or two of cayenne, for a little heat. Toss the potatoes with the oil and spices until they are coated. I do this by holding the bowl in my hands and jerking it upward in a circular motion so the potatoes “jump” out of the bowl and back in again, but if that sounds too risky to you, just use a large spoon!

Tossed Wedges

Prepare a baking sheet by laying a sheet of non-stick foil on it. (It HAS to be non-stick. Trust me, it will make life so much easier!) Lay the potatoes out on the foil, ensuring they are all laying on a cut side and not on a skin side. They should all be able to fit in one layer. If they don’t, find a bigger baking sheet, or use two.

Wedges on Sheet

Bake them for about 45 minutes or until they are starting to crisp at the edges and turn golden. That’s it! Super easy, and very little hands-on time. The hardest part is waiting for them to bake! Check back tomorrow for the ahh-maz-ing main course these potatoes and yesterday’s coleslaw are going to pair with!!

Fun fact, when the weather is warmer, these are great to do on the grill, also!

Full Recipe:

Roasted Potato Wedges

Yield: 4 Servings


4 medium to large red potatoes
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp oregano
2 tsp parsley flakes
1/4 tsp cayenne pepper


1) Preheat oven to 400 degrees. Line a baking sheet with non-stick foil.

2) Cut potatoes into wedges. Each potato should make about 8-10 wedges.

3) Put wedges in a large bowl and dress with olive oil and spices. Toss to coat.

4) Lay wedges on prepared baking sheet, ensuring a cut side is facing down (and not the skin side) on each wedge.

5) Bake for 45 minutes or until edges are crispy and wedges are golden brown. They should be crispy on the outside and nice and fluffy on the inside!