Monday, September 20, 2010

Super Easy Potato Wedges

This recipe is oh so simple to throw together. Everyone that has come over and tried them absolutely loves them. Crispy on the outside, moist and soft on the inside. And what could be easier than just a few ingredients and a few steps?
These potato wedges can be seasoned with whatever flavors you like. It's really fun to make each potato a different flavor.
If you are only using a couple potatos, then the toaster oven makes the job even easier. I haven't tried putting any more than 2 potatoes worth of wedges in the toaster oven because you don't want the wedges to touch while baking, and my toaster oven baking pan isn't big enough for any more.
There is no frying involved, and no par-boiling the potatoes or what-have-you. Just wash, slice, mix and bake. Easy cheesy! (You could top them with some shredded cheese fresh out of the oven if you like!)

Super Easy Potato Wedges (1 potato per person)
recipe inspired by and adapted from Ina Garten

1 medium to large Russet potato per person serving
about 1 tbl. olive oil (or veggie oil) per potato
1-2 tsp desired seasonings per potato(rosemary & garlic is our favorite, but cajun is also good. It's really whatever flavors you like)

Preheat oven to 400 degrees.
Thoroughly wash your potatoes- they do grow in dirt after all. Slice them in half lengthwise and then slice each half lengthwise again into either thirds or quarters depending on how big the potato is. I like them to be about 3/4 inch thick. Thinner will cook faster and be crispier, while thicker will be more moist in the middle.
Put the potatoes in a bowl and drizzle over the oil and seasonings. Move everything around with your hands to ensure that every part of every wedge is covered. The oil you put in here is going to be what's keeping them from sticking to the pan. If you don't think there is enough oil or seasoning, just add more at this point.
Lay the wedges out on a baking sheet with cut sides down and bake for 20 minutes. Remove from the oven and flip each of them to their other cut side and bake another 10 t0 15 minutes or until they are as cooked as you prefer.
 Serve warm with something to dip them in. Ranch would be good, but I like plain old ketchup. Yum!

I have linked up with:


  1. Yum! After eating camp food or fast food for the last 10 days - I'm so hungry for meat and potatoes! These look yummy!

  2. i am a bit of a potato addict an i could eat these for breakfast lunch and dinner! i could also see them at my next get together with a bit of cheese like you suggest. thank you for linking up to tuesday night supper club!

  3. Great looking spuds! A must try for sure, I love potatoes and sometimes make them my dinner. thanks.

  4. garlic & rosemary are my favorite potato seasonings, this recipe...simple and delicious =) Thanks so much for sharing it w/ the hns hop this week.

  5. I just love oven cooked potatoes - I make these sorts of things all the time.

  6. Proof, if ever it was needed, that the very best food is uncomplicated - Yum!

  7. I think I'd bake 'em up with smoked paprika :) Thank you for sharing your recipe with Hearth and Soul.

  8. What a great quick dish - I think it would be both a great snack and a great side - yum! Thanks for linking to the hearth'nsoul blog hop!

  9. Stacia, I love simple recipes and I especially love taters that are crispy like french fries! Very cool! :) Thanks for linking to the hearth n soul hop! Alex@amoderatelife

  10. Hi! I found your blog from the Tuesday Night Supper Club. I love it and can't wait to try the potato wedges..YUM! I would love to invite you over to visit my blog and perhaps join my Thursday Carnival (it's been a bit of a slow start) at Around My Family Table. Thanks.

  11. yummy:) i am so going to try this tonight:) it will be the third potato wedge recipe ill have used. im 15 and i love to cook. this sounds delicious thank you for sharing:)