BEST Potato Wedges Recipe

Ingredients

• 907 g (2 pounds; about 6–8 potatoes)red potatoes
• 30 ml (2 tablespoons)oil
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)smoked paprika (regular paprika can be used instead)
• 5 ml (1 teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• a pinchblack pepper
• 80 ml (⅓ cup)mayonnaise (regular or reduced-fat)
• 80 ml (⅓ cup)barbecue sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F). Line a large, rimmed baking tray with parchment.

2. 2

   Cut the potatoes

   Cut each potato into about 8 wedges. Keep the wide edge of each wedge under 1.3 cm (½ inch); if a potato is particularly large, cut any oversized wedges in half again. Pat the wedges dry with paper towels to remove excess starch.

3. 3

   Coat with oil

   Put the potato wedges in a large bowl, add the oil and toss until coated.

4. 4

   Season the wedges

   Mix the salt, paprika, garlic powder, onion powder and pepper. Scatter the seasoning over the wedges and toss to coat.

5. 5

   Arrange on the tray

   Spread the wedges in a single layer on the prepared tray, leaving space between them where possible. A few may touch.

6. 6

   Bake and serve

   Bake for 15 minutes, then turn the wedges with a fork or tongs and return them to the oven for another 15 minutes. While they bake, stir together the mayonnaise and barbecue sauce. The wedges are ready when browned and crisp at the edges and tender when pierced with a fork; serve with the sauce.

What are potato wedges?

Potato wedges are thick slices of potato baked or fried until browned outside and tender within. They are a familiar American side, often served with a dipping sauce.

This version uses red potatoes, a smoky savoury seasoning and a simple barbecue-mayo dip. Drying the cut potatoes and giving them room on the tray helps the edges crisp in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 3g protein, 31g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while the oil and mayonnaise contribute much of the fat; the small amount of protein comes mainly from the potatoes and mayonnaise. Serve a portion with a protein-rich main and vegetables or salad to make a more balanced plate.

Choosing and cutting the potatoes

Red potatoes: their waxier texture helps the wedges hold their shape as they bake. Choose potatoes of similar size so the pieces finish at roughly the same time.

Even wedges: aim for pieces with a wide edge no thicker than 1.3 cm (½ inch). Smaller or thinner wedges may cook more quickly, so check them as they finish.

Why drying matters

Dry surfaces: patting the cut wedges with paper towels removes moisture and loose starch. That gives the oil and seasoning a better chance to coat the potatoes evenly.

Single layer: arrange the wedges without stacking them. Crowded pieces trap steam and are less likely to brown on their exposed edges.

Getting the seasoning to stick

Oil first: toss the wedges with oil before adding the spice mixture. This helps distribute the seasoning over the potato surfaces.

Smoky paprika: smoked paprika gives the coating a deeper savoury flavour, while regular paprika works as the stated substitute. Garlic powder, onion powder and pepper round out the mix.

Checking for crisp edges

Turn halfway: after the first 15 minutes, flip the wedges with a fork or tongs so the other side can brown. Return them to the oven for the remaining 15 minutes.

Doneness: look for browned, crisp edges and test a wedge with a fork; it should pass through the centre easily. If the pieces are large, they may need more time, so use these texture cues rather than relying on colour alone.

Mixing the dipping sauce

Quick sauce: stir the mayonnaise and barbecue sauce together while the wedges bake. The mayonnaise makes the dip creamy, while the barbecue sauce adds a tangy, smoky-sweet note.

Serving: put the sauce in a small bowl alongside the hot wedges. Keep it separate until serving so the crisp coating stays dry.

What to serve with them

For a casual meal, pair the wedges with burgers, grilled sandwiches or a vegetable-rich salad. Their savoury seasoning also works alongside grilled vegetables or a simple protein.

If serving several sides, bring the wedges to the table soon after baking. They are at their crispiest straight from the oven.

Recipe notes & tips

• Use a large baking tray so the wedges can spread out rather than steam.
• Pat the potato pieces dry before adding oil and seasoning.
• Keep the wedge thickness as even as possible for more even cooking.
• Turn the wedges after the first 15 minutes to brown another side.
• Mix the dipping sauce while the potatoes are in the oven.
• Check tenderness with a fork before serving.

Variations

• Use regular paprika: swap it for smoked paprika when that is what you have.
• Add chilli: mix a little chilli powder into the seasoning for extra heat.
• Change the dip: use your preferred barbecue sauce to adjust its flavour.
• Try dried herbs: add a small amount of dried herbs to the spice mix.
• Serve with another sauce: offer ketchup or another favourite dip alongside the barbecue mayo.

Common mistakes to avoid

• Wet wedges: excess moisture can hinder browning; pat them thoroughly dry before seasoning.
• Uneven cuts: pieces of very different thicknesses cook at different speeds; cut them to a similar size.
• Crowded tray: overlapping wedges can steam; spread them into a single layer and use another tray if needed.
• Skipping the turn: one side may brown more than the other; flip the wedges after 15 minutes.
• Overcooking: small wedges can dry out; check for fork tenderness at the end of the stated baking time.

How to store

Refrigerate leftover wedges in an airtight container for up to 3 days, storing the dipping sauce separately. Reheat the wedges in an oven or air fryer until hot; they may be softer than when freshly baked.

Frequently asked questions