These easy roasted red potato wedges are delightfully crispy on the outside but soft and fluffy on the inside! Don't let the simplicity of this recipe fool you! You may only need 4 ingredients, but these roasted red potato wedges are crisp, salty, and perfect for dipping in your favorite condiments and sauces!
Easy Red Potato Wedges
You can never go wrong with potatoes! There are an endless number of ways to make them amazing, and this recipe is one of my favorites. Roasted red potatoes are super flavorful with a crispy outside and soft, creamy inside.
With just salt, pepper, and garlic powder to season them, they pair well with practically any dish you serve them with. They also pair with a wide range of dipping sauces. This is definitely a side to share with the whole family!
Jump to:
- Easy Red Potato Wedges
- 🥘 Ingredients
- 🔪 How To Make Roasted Red Potato Wedges
- 💭 Angela's Pro Tips & Recipe Notes
- Can I Make This Recipe With Any Type Of Potato?
- What Dipping Sauces Should I Serve With Roasted Red Potato Wedges?
- Why Should You Dry The Potatoes Before Roasting Them?
- 🥔 More Amazing Potato Recipes!
- 📖 Recipe Card
- 💬 Comments & Reviews
If you love red potatoes, be sure to try our garlic red skin mashed potatoes too! Or, check out all of our potato side dishes on the collection page!
🥘 Ingredients
With only 4 ingredients, you know this is an easy weeknight dish. As long as you have potatoes, I can all but guarantee the rest of this will already be in your cabinets.
- Red Potatoes - 2 pounds of red potatoes or baby red potatoes.
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Salt & Pepper - ½ each, more or less to taste.
- Garlic Powder - ¼ tsp garlic powder.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Roasted Red Potato Wedges
All you need to do is chop up your potatoes and mix them up with the oil and seasonings. Be sure to spread them out over the pan so they don’t steam!
This recipe makes enough for a family of 4 if served as a side dish, but can easily be scaled up if needed!
- Prep. Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper.
- Chop. Wash 2 pounds of red potatoes and pat them dry with paper towels. Then, chop them into equally-sized wedges. Add them to a large bowl with 2 tablespoons of olive oil and seasoning (½ teaspoon salt, ½ teaspoon of pepper, and ¼ teaspoon of garlic powder) and toss to coat.
- Bake. Move the wedges to your prepared baking sheet, placing them on the cut side down. Place the baking sheet on the middle of the center rack and bake for 25-35 minutes (I like to bake mine for 25 minutes, then rotate the potatoes to crisp another cut side for 5-10 minutes).
- Serve. Remove from the oven when done and serve immediately with your favorite condiments.
Sprinkle with fresh herbs for a pop of color and extra flavor before serving. These pair well with pretty much anything, but I especially recommend a Caesar salad with either baked Italian sausage or cabbage rolls. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use parchment paper. Oftentimes, people choose to roast their potato wedges directly on the baking sheet to get them crispy. I have found that they get just as crispy when parchment paper is used and I prefer the easy clean-up.
- Make slices thick. For potato wedges that are soft and fluffy inside, cut them between 3⁄4" and 1" thick.
- Be generous with the seasoning! I love to use Kosher salt and freshly ground black pepper on these fries.
- Storing: Refrigerate leftovers in a shallow, airtight container for 4-5 days. Once cooled, roasted red potatoes can be frozen in a heavy-duty freezer bag for up to a year.
- Reheating: Wrap potato wedges in foil and place them on a baking sheet. Then, pop them in the oven at 400°F (205°C) for 10-15 minutes.
Can I Make This Recipe With Any Type Of Potato?
The best potatoes for roasting are thin-skinned, of similar size, and have low to medium starch content. If you’re not using reds, some of your best options to get that roasted crust are new potatoes, russets, Peruvian, and long whites.
What Dipping Sauces Should I Serve With Roasted Red Potato Wedges?
Get creative! Garlic butter, a flavored sour cream dipping sauce like this French onion dip, BBQ sauce, and plain old ketchup are all great. Potatoes are very neutral, so you can put practically anything on them, and they’ll taste good.
Do you have a favorite wing sauce? Try it out! Like queso? That’s good, too. You can even venture into different sauces like teriyaki or sweet and sour sauce.
Why Should You Dry The Potatoes Before Roasting Them?
Extra liquid on the potatoes when roasting will cause them to steam. When a potato steams, it won’t get crispy, and the best part about roasted potatoes is that delicious crunch!
🥔 More Amazing Potato Recipes!
- Duck Fat Fried Potatoes
- Baked Potato Bar
- Loaded Baked Potato Salad
- Cheesy Bacon Ranch Potatoes
- Dauphinoise Potatoes
- Potatoes O'Brien
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📖 Recipe Card
Roasted Red Potatoes Wedges
Ingredients
- 2 lbs red potatoes (or baby red potatoes)
- 2 tablespoon olive oil (extra virgin)
- ½ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon garlic powder
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper.
- Wash the potatoes and pat them dry, then chop them into equally-sized wedges. Add them to a large bowl with the olive oil and seasoning (salt, pepper, and garlic powder) and toss to coat.
- Transfer the wedges to your prepared baking sheet, placing them with the cut side down. Place the baking sheet on the middle of the center rack and bake for 25-35 minutes (I like to bake mine for 25 minutes, then rotate the potatoes to crisp another cut side for 5-10 minutes).
- Remove from the oven when done and serve immediately.
Notes
- Often times people choose to roast their potato wedges directly on the baking sheet to get them crispy. I have found that they get just as crispy when parchment paper is used and I prefer the easy clean-up.
- For potato wedges that are soft and fluffy inside, cut them between ¾" and 1" thick.
- I love to use Kosher salt and freshly ground black pepper on these fries.
- Storing: Refrigerate leftovers in a shallow, airtight container for 4-5 days. Once cooled, roasted red potatoes can be frozen in a heavy-duty freezer bag for up to a year.
- Reheating: Wrap potato wedges in foil and place them on a baking sheet, then pop them in the oven at 400°F (205°C) for 10-15 minutes.
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