Roasted Potato Wedges are going to be your new favorite side dish, appetizer or snack – perfectly crispy on the outside yet so soft on the inside. Just right and healthier than the fried version. My secret to making sure these roasted potato wedges are crispy every time is revealed in the post! 
Roasted potato wedges are a potato lover’s dream recipe aka something I want in my life daily. Essentially you have none of the guilt of deep fried fries yet all of that crisp and crunch. It’s a win win situation here for your taste buds and your body. Everyone’s happy once oven roasted potato wedges come to town. And did I mention they’re vegan and gluten-free too?
The only thing that could stop you from making these right now is an oven. Probably not an issues for all my American readers but definitely a current problem for myself, as a traveling backpacker. When I am traveling in Asia, even if I were to get my hands on an apartment kitchen so many of them come without an oven! I know, too do I live like this? (sarcasm).
Hard to believe, right? No hasselback baked apple recipe, no butternut squash apple crisp, no roasted vegan cabbage recipes, and most importantly no roasted potato wedges.
No ovens! Even the stoves themselves are usually only two burners and sometimes are portable, so I guess asking for an oven would just be too much. You don’t realize how much you need that oven in your life until it’s suddenly completely out of reach. It’s a good thing I’m not a baker by nature, otherwise I would really be struggling on a daily basis.
Also does anybody else find potatoes to be their most prized comfort food? Any time I need comfort food in my life it has to be potatoes. Every single time.
This dawned on my during a 2 month backpacking trip in China where I mostly ate a ton of rice. It just suddenly hit me, that I needed potatoes. I was having a nostalgic day where I needed something familiar, a comfort food that reminded me of home.
Potatoes was what I needed, more accurately these oven roasted potato wedges. Now, if you’ve been to China you should know it’s no small feat to find perfectly crispy oven roasted potato wedges, so at the time I had to settle for fast food fries. I know, it’s just not right. Are you horrified too?
But really what I wanted was these oven roasted potato wedges, which I have to add are out of this world.
The kind of good that you purposely forget how many potatoes you used and continue to chomp down on them until the entire tray is consumed. Or is that just me? Tell me you too are capable of eating an entire tray of oven roasted potatoes wedges. It always seems like a lot when they go in the oven, but then sometimes happens and all of a sudden you find yourself having consumed a whole tray of oven roasted potato wedges.
All the while you’re fighting against your brain, telling you that you’re full and must stop. Can’t stop though, not with these on the table. These are seriously the best oven roasted vegan potatoes wedges ever.
And they’re healthier than the fried version. These are perfectly soft on the inside yet crispy and crunchy on the outside – just the way a potato wedge should be. You always want that balance, it can’t be the other way around and you don’t want them too crispy inside and out or soft inside and out. No, they have to be soft inside and crunchy on the outside.
The first step in this recipe is to pick out your favorite spices — I opted for smoked paprika (my favorite) + black pepper, salt (naturally), garlic powder +. Toss that with the potato wedges and a bit of olive oil until every last wedge is completely coated. Then make sure to lay these flat on the baking sheet, making sure none of them are overlapping — do not crowd the tray!
I always serve these with a spicy aioli for dipping – either a mix of ketchup with Sriracha and vegan mayonnaise or just vegan mayo with Sriracha and a squeeze of lemon juice.
If you’re a potato lover like me I know you’re going to love these. If I’ve been away from home for too long, or traveling in a foreign land (aka Asia), every now and then I just get a super nostalgic craving for potatoes and simply need a batch of these oven roasted potato wedges.
*Now my secret to get these crispy on the outside is to first bake the potatoes at 400 degrees F and then increase the temp to 450 for the last 15-20 minutes of baking. The alternating temperature are what really contribute to the contrasting texture.*
What’s your secret to making crispy on the outside yet soft on the inside oven rosated potato wedges? Am I missing anything? Share in the comment below!
If you love sweet potatoes as much as regular potatoes by sure to try these recipes:
- Chicken Sausage Sweet Potato Hash {GF, DF}
- Sweet Potato Tofu Burger {GF, Vegan}
- Sweet Potato and Chickpea Salad {GF, Vegan}
- Potato Rosti with Mushroom Sauce – {GF}
Or for other vegan recipe ideas be sure to check out my round up with vegan zoodle recipes.
How to make oven roasted potato wedges:
- 4 red potatoes cut into wedges
- For Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Dip:
- 2 tablespoons Ketchup
- 1 teaspoon Sriracha
- 1 1/2 tablespoons Mayonnaise use vegan mayo for vegan version
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Preheat oven to 400 degrees F and using cooking spray grease baking sheet or aluminum foil.
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Combine all potato seasoning ingredients in a large bowl, mixing well.
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Add potatoes and toss well until potatoes are coated in spice mix.
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Place potatoes side by side on baking sheet, making sure none are overlapping.
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Bake 20 minutes, flip potatoes over and increase temperature to 450 degrees F for the last 15-20 minutes.
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In a small bowl combine dip ingredients.
Kayle (The Cooking Actress) says
No oven! The horror!
These wedges look absolutely PERFECT! I would love a big plate full of them!
Vicky says
I KNOW! Horror for sure! Thanks so much!
Melissa says
I live in Taiwan. The closest you generally get to an oven here is a large toaster oven. Even modern houses, I’ve been in them. There are few oven/stove combos. Everything is 2 burner… Its soooo hard to prepare good food!
Vicky says
Haha we spent around a year traveling around Asia and it really is crazy how few ovens we saw in that time!! I suppose you could make these in a toaster oven too — you just would have to make it in batches!
Carla Reyna says
Made them already im a carb Greek yet have to each my shugers levels i love potatoes
So good yet soon bad pH why me oi i have to be a carb freek
Vicky says
Potatoes are the best!
Bree {Skinny Mommy}b says
Looks like a perfect salty snack. Yum!
Vicky says
So good! I can never have enough!
Meaghan says
I’ve made these with both regular and west potatoes and they are AMAZING. I’m planning to bring them to my family’s house for dinner tonight. Was that a mistake? Will they be soggy or tough by then? Not quite sure how to reheat them. Probably oven. Should I wait for them to cool before wrapping them to go? So as to not steam them more? Any help would be appreciated!
Vicky says
Apologies for the delayed response! Hope these turned out well! I would always reheat these in the oven (maybe even under the broiler to crisp them up a bit while reheating)!
Vicki D'Harlingue says
You can easily make an oven for camping with a box and foil. 8 hot charcoals are 350 degrees and 50 degrees for additional coals.. No need to do without when you are away from a kitchen. Vicki D
Vicky says
Wow that’s brilliant! Thanks for sharing — I’ll have to try that next time I go camping!
Nicole says
I am sooo adding this recipe to my summer list! I love the short ingredient and instruction list. And I can basically smell these through my screen!
Vicky says
YES you must make these! They are soooo good! I can literally eat the whole tray!
Jacqueline Meldrum says
I can actually taste them just by looking at them. My mouth is watering here.
Vicky says
Thanks! They’re the best ; ))
Deanna says
I love roasted potatoes!! These look so yummy!!
Vicky says
Thanks! I love ’em too!
Ayngelina Brogan says
My husband is a chef and he brings the potatoes to a boil in a pot first then puts in the oven – a .bit more work though as you’re using a pot and then the oven.
Vicky says
Definitely will try making them that way too!
Lisa | Garlic & Zest says
Roasted potatoes are my go to — but I’ve never tried them with mayonnaise before. What a great twist. I use Dukes mayo all the time!
Vicky says
Never used Dukes mayo before — will have to look out for it next time I’m at the store!
Edyta @ Innocent Delight says
These potato wedges look fabulous. I will be making them often. I love the addition of mayo based dip!
Vicky says
The mayo based dip truly take these to the next level!
Jenny says
I absolutely love roasted potato wedges. However, I prefer sweet potato ones 😀
Vicky says
Sweet potato wedges are delicious too!
Alina says
So the mayo goes on the potatoes as well ? Or is it for the dip?
Alina says
Never mind that lol I just found it at the top
Vicky says
: )
Vicky says
Just as a dip!
Linda says
Have always wanted to make this at my home.
NAVRAJVIR says
I love roasted Potato Wedges! Thanks for the blog!
Vicky says
They are the best!