Try these Easy 3-ingredient Baked Potato Wedges any day of the week. Toss all ingredients together and "throw" in the oven. They turn out beautifully crispy on the outside and soft and airy on the inside. So easy! So delicious! See below for our "secret" ingredient that replaces all seasonings for the potatoes.
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I love baked potatoes and always look for new ways to make them! This is a super simple way. If you're looking to make other simple roasted potatoes, try our Oven Roasted Potato Cubes. They have a few more ingredients than these Easy 3-ingredient Baked Potato Wedges, but are so easy to make as well! Really delicious too!
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Ingredients
- Potatoes: Choose starchy potatoes rather than waxy ones. They are lower in moisture and are great for making crispy wedges! They hold their shape really well and are perfect for soups, such as this Simple Seafood Soup Recipe, as well. Some of the most used starchy potatoes include Russet, Yukon Gold, and Idaho potatoes. }
- Onion soup mix: I use the Knorr onion soup mix. It's available at any local grocery store. It's perfectly seasoned so no other seasoning is necessary. But, if you are not able to find the seasoning mix in a store, see below for substitution ideas as well.
- Olive oil: helps the wedges get crispy in the oven
see the recipe card at the bottom of this post for ingredient quantities
Substitutions and variations
- Potatoes: sweet potatoes will also work great!
- Onion soup mix: use 1 tablespoon of dried onion flakes, ½ teaspoon of onion powder, 1 teaspoon of salt, and ½ teaspoon of ground black pepper.
- Add a little color: sprinkle with dried parsley flakes and/or sweet paprika for extra brightness.
- Add more flavor and spice: stir in 2-3 freshly minced garlic cloves when seasoning the potatoes.
- Garnish: sprinkle chopped fresh parsley, dill, or chives.
Each potato will give you 8 wedges. If the potatoes are large enough, you may need to cut the wedges one more time, to make them a bit thinner.
Preparation
STEP 1: Make wedges
Preheat oven to 450°F. Rinse potatoes well to get rid of any dirt. Cut 4 large potatoes into uniform wedges.
STEP 2: Season
Line a baking sheet with parchment paper and place potato wedges on the parchment paper. Add the onion soup mix and olive oil and toss together with the potatoes. Arrange the potatoes evenly in one layer.
STEP 3: Bake
Bake at 450°F for approximately 30 minutes, then using tongs or a spatula, flip the wedges and bake for another 10-15 minutes. The exact time may vary depending on your oven and the thickness of the wedges.
STEP 4: Serve
Serve the wedges hot and fresh from the oven, with your favorite dipping sauces, such as ketchup, aioli, or ranch dressing.
Top Tips
- Choose the right potatoes: Russet, Yukon Gold, or red potatoes work well for wedges.
- Leave the skin on: Potato skins add a pleasant texture and flavor, and they're packed with nutrients. Make sure to wash and scrub the potatoes thoroughly before cutting.
- Cut uniform wedges: Try to cut the potato wedges into even sizes so they cook evenly.
- Spread them out: Arrange the wedges in a single layer, making sure they have some space between them. Overcrowding can lead to steaming and soggy wedges.
Frequently Asked Questions
Boiling is generally done when you want to parboil the potatoes to speed up the baking process and ensure the insides are fully cooked while avoiding burning the outer layer. However, by following the instructions in this recipe, you can achieve a crisp exterior and a tender interior without pre-boiling.
This recipe is created for quick potato wedges with a busy weeknight dinner in mind, but if you have extra time soaking the potatoes helps remove excess starch, resulting in a cripspier texture. Soak the cut potato wedges in cold water for at least 30 minutes.
Soaking potato wedges overnight is generally not recommended, as it can lead to undesirable changes in the texture and flavor of the potatoes. Oversoaking can cause the potatoes to become waterlogged and mushy. Typically 30 minutes to a couple of hours is plenty.
Serving suggestions
Serve the wedges with our Cheesy Chicken and Mushroom Recipe or a seafood dish, such as our Baked Seafood-Stuffed Salmon. It's great for a dinner gathering!
Pair the potatoes with a simple salad like this Citrus Avocado Salad Recipe and/or our refreshing Asparagus in Smoked Salmon and Cucumber. The smoked salmon pairs amazingly with baked potatoes!
Storing
Allow the leftover wedges to cool to room temperature before storing them. This helps prevent condensation and moisture buildup during storage. Once cooled, transfer the potato wedges to an airtight container. If you're stacking the wedges in the container or bag, it's a good idea to place a sheet of parchment paper between the layers to prevent them from sticking together. They can be refrigerated for up to 3-4 days.
Reheating
It's best to reheat the leftovers in the oven at 400 degrees F, rather than in the microwave. Reheating in the microwave will cause the potato wedges to become soggy. Bake the wedges for 10-15 minutes or until they're heated through. This method helps maintain their crispiness.
Try these side dishes too
If you tried this Easy 3-ingredient Baked Potato Wedges Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Easy 3-Ingredient Baked Potato Wedges Recipe
Ingredients
- 4 large potatoes skin on - Russet, Yukon Gold, or red potatoes work well
- 2 tablespoons dry onion soup mix
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450°F and line a large baking sheet with parchment paper.
- Rinse and scrub potatoes well to get rid of any dirt. Cut potatoes into wedges: Cut potatoes in half, lengthwise, then cut each half into another half to create quarters. Slice each quarter directly through the center (lengthwise) to create uniform wedges.4 large potatoes
- Place potato wedges on the parchment paper-lined baking sheet. Add the onion soup mix and olive oil and toss together with the potatoes. Arrange the potatoes evenly in one layer.2 tablespoons dry onion soup mix, 2 tablespoons olive oil
- Bake at 450°F for approximately 30 minutes, then using tongs or a spatula, flip the wedges over and bake for another 10-15 minutes. Serve hot and fresh from the oven, with your favorite dipping sauces, such as ketchup, mustard, aioli, or ranch dressing.
Notes
- It's best to reheat the leftovers in the oven at 400 degrees F, rather than in the microwave. Reheating in the microwave will cause the potato wedges to become soggy.
- Choose the right potatoes: Russet, Yukon Gold, or red potatoes work well for wedges.
- Spread them out: Arrange the wedges in a single layer, making sure they have some space between them. Overcrowding can lead to steaming and soggy wedges.
- Cut uniform wedges: Try to cut the potato wedges into even sizes so they cook evenly.
- Leave the skin on: Potato skins add a pleasant texture and flavor, and they're packed with nutrients. Make sure to wash and scrub the potatoes thoroughly before cutting.
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