These oven-baked Yukon Gold potato wedges are perfectly seasoned, quick to prep, and bake in just 30 minutes. The natural creaminess of Yukon Golds makes the centers soft while the edges turn golden and crisp.
Recipe Overview
Time: 45 Minutes - 15 Minutes of prep and 30 minutes of cook time
Ingredients: Yukon Gold potatoes, salt, black pepper, smoked paprika, garlic powder, cayenne pepper, avocado oil (or olive oil).
Ease: Easy- only simple ingredients and straightforward steps.
Ingredients & Substitutions
- Yukon Gold Potatoes - These are the best choice for this recipe due to their creamy texture and thin skin. Check the section below for additional potato options and an example on how to cut them into wedges.
- Table Salt - Start with one teaspoon of salt. Once they're done, you can add more salt if you like your wedges on the saltier side.
- Smoked Paprika - Adds a smoky, slightly sweet flavor to the wedges. If you prefer a milder taste, regular paprika works as a substitute.
- Garlic Powder - Adds a savory, umami-rich flavor. You can use onion powder as an alternative.
- Cayenne Pepper - Adds a little spice, double if you want spicy potato wedges.
- Avocado Oil or Olive Oil - Either oil works well for roasting your potatoes.
Full ingredient list with quantities in the recipe card below
Best Potato for Wedges
- Yukon Gold Potatoes: These are the best for baked wedges. They have thin skin, creamy texture, and the outside crisps up beautifully while staying tender inside.
- Russet Potatoes: Russets are an okay alternative, but their skin is thicker and tougher, so you might want to peel them before cutting them into wedges.
- Red Potatoes: These have a waxy texture and thinner skin, making them another good choice. They make wedges that are little firmer. Red potatoes may not get as crispy as Yukon Gold or Russet potatoes.
How to Make Oven-Baked Potato Wedges
Step 1 | How to Cut Potato Wedges
Cut each potato in half, then slice each half into 3-4 equal wedges (shown above). The more even the slices are, the more evenly they will cook. Smaller potatoes are usually six wedges, while larger ones can give you up to eight wedges.
Step 2 | Season
Place potato slices on a large sheet pan, drizzle with oil and add seasoning. Toss the slices to evenly coated each one in seasoning. Make sure to spread the wedges in a single layer.
Step 3 | Bake
Bake for 30 minutes. Make sure to flip the wedges halfway through baking. Serve hot with your favorite sauce.
Tips & Notes
Cut evenly: Similar-size wedges cook at the same rate and crisp up better.
Use the cut sides: Place wedges cut-side-down on the pan for the most browning.
Dry the potatoes: Don't skip drying them after washing - removing excess moisture helps them crisp in the oven.
Don't crowd: Give them space so they roast instead of steaming.
Flip halfway: Turn the wedges midway through baking so they brown evenly on all sides.
Common Questions
You don't need to line your baking sheet with parchment paper, but doing so can make cleanup easier.
Yes, you can! To prevent browning, store the wedges in cold water in the fridge for up to 24 hours, then drain and pat them dry before baking.
Microwave: Place the potato wedges on a microwave-safe plate and heat them in 30-second intervals until warm.
Oven: Preheat the oven to 375F. Spread the wedges on a baking sheet in a single layer and bake for 8-10 minutes or until warm and crispy.
Yes. Russet potatoes work too. Their thicker skin means you may want to peel them, and they take on a slightly fluffier interior.
This usually happens if the wedges are too close together or still damp. Make sure they're well-dried, tossed with enough oil, and spread out in a single layer.
What to Eat with Baked Potato Wedges
- 20 Minutes Stovetop Burger
- Juicy Ground Turkey Burgers
- Ultimate Sloppy Joe
- Easy Oven Baked Chipotle BBQ Ribs
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Easy Yukon Gold Potato Wedges
Ingredients
- 1 ½ pounds Yukon Gold potatoes
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 3 tablespoons avocado oil or olive oil
Instructions
- Preheat your oven to 375F.
- Wash and dry the potatoes, then cut each one into 6-8 wedges, depending on size.
- Place the wedges on a large sheet pan. Sprinkle with salt, pepper, smoked paprika, garlic powder, and cayenne (if using). Drizzle with the oil, then toss to coat evenly.
- Spread the potatoes out in a single layer, placing the cut sides down on the pan for better browning.
- Bake for 30 minutes, flipping halfway through, until the wedges are golden and tender.
- Remove from the oven, add more salt to taste, and serve hot.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Terri Hodes says
I was looking for a potato wedge recipe that didn't use russets. I used red potatoes - very tasty. I would make it again.