Potato Wedges Recipe

These potato wedges are perfect for a snack or a side dish to your favorite, homemade burger.

Potatoes are versatile little doohickies. Whether you prefer them white or of the sweet variety, your options are pretty limitless. Potato fries or wedges are just one case in point…

Delicious, golden brown Potato Wedges fresh out of the oven and ready to enjoy.
What I love most about this recipe is that you can use either white potatoes or sweet potatoes. Either way, you’ll end up with something yummy!

I should say though that if you use sweet potatoes, cut them more like traditional fries. They seem to cook better then in wedges. Just my personal take..

Oh, and just one more personal preference, these were awesome dipped in mustard! (Probably not everyone’s cup of tea though…)

I’ve gotten a few questions about potato wedges, so I’ll answer them here.

Potato Wedges, hot on a baking pan, golden brown out of the oven.


Potatoes are naturally gluten free. So as long as you don’t add anything to them that contains gluten, they are totally gluten free! This recipe has nothing added that contains gluten, but always be sure to get your ingredients from gluten free sources as needed.


Depending on who you ask, you’ll get different answers. Potatoes are a universally loved, starchy vegetable. The answer to this question is actually, “it depends“. The truth is, a potato would be a bad idea for somebody with blood sugar problems, but be just fine for somebody without those issues. They are just fine if they are not drenched, drowned or otherwise dressed in fats and sugar-ladden ketchup. So how you prepare them makes a huge difference.

One of the reasons potatoes get such a bad wrap is because of how we typically eat them. Think about the toppings most folks put on a baked potato. Sour cream, bacon, butter, etc. We deep fry our fries, we add tons of butter and sour cream to mashed potatoes…. these poor lil’ veggies don’t stand a chance! But reduce the fat content, add a little flavor and serve it with the right sauce or topping and there’s no reason a reasonably healthy person can’t enjoy the occasional potato. Would I eat one every day? Probably not. But I wouldn’t avoid them completely either. Just my two cents.

Potato Wedges served in a basket with a side of ketchup.



  • You’ll want to first preheat your oven to 350F.
  • Place all ingredients, including the cut potatoes, into a ziiper-top bag and seal the bag shut.
  • Shake everything up until the potatoes are well coated in the oil and spices.
  • Pour everything out onto a baking sheet.
  • Bake for 20-30 minutes or until the potatoes are cooked to your liking. You may need to flip them at least once during cooking to roast them properly.
  • If you like soft fries, you can take them out of the oven now. If you like crunchier fries, turn your oven on broil and broil for about 10 minutes more, or until the potatoes start to brown nicely.
  • Allow to cool for a bit. (Potatoes tend to hold on to heat!)

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Potato Wedges served in a basket with a side of ketchup.

Potato Wedges Recipe

A delicious snack or side dish!
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Course: Side Dish, Snack, Vegetables
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 123kcal



  • baking pan


  • 2 medium russet potatoes (peeled and cut into wedges or fries)
  • 1 tbsp. oil
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. ground cumin


  • Preheat oven to 350 degrees F.
  • Combine all ingredients in a large, zipper-top bag and seal the bag.
  • Shake well to coat all the potatoes in oil and spices.
  • Pour the potatoes out onto a baking sheet.
  • Bake for about 20-30 minutes or until the potatoes are soft when poked with a fork.
  • If you like soft fries, you can take them out of the oven now. If you like crunchier fries, turn your oven on broil and broil for about 10 minutes more, or until the potatoes start to brown nicely.
  • Allow to cool for a bit. (Potatoes tend to hold on to heat!)


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 123kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 481mg | Fiber: 2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted 1/10/12.

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  1. Mary @ Bites and Bliss says:

    Good thing I just bought a whole sack of potatoes at the farmer’s market today!

  2. Anonymous says:

    Betty – Wow! How interesting! I guess it’s a good thing I don’t eat them very often then. But on occasion, they sure do hit the spot!

  3. Anonymous says:

    Michelle – Hope you enjoy them!

  4. Anonymous says:

    Lauren – Welcome! Happy to have you here!

  5. Anonymous says:

    SS – Yes! This works really well with sweet potatoes. Enjoy!

  6. Anonymous says:

    Hilliary – It’s hard to beat that combination!

  7. Anonymous says:

    Martisullan – Fantastic!

  8. Pingback: Clean Eating Recipes | Clean Eating Super Bowl Food
  9. Anonymous says:

    Vanessa – Wow! Did the arrowroot work? Were they crunchy?

  10. Ashlea Shaw says:

    Delicious!!! I used sweet potato instead. The only thing I would do it use 1 tsp of chilli… a little hot hot!!

  11. Rosemary Ayala says:

    I have tossed the fries with an egg white before placing them on the cookie sheet. The fries get a crispiness on the outside. The family doesn’t even notice they are baked.

    1. graciouspantry says:

      Nice tip! Thanks!

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  13. Vanessa Moore says:

    yep, still came out crunchy

  14. jo ann marzolf says:

    We love to go to My Big Fat Greek Restaurant for Special days.. like graduation, got a new job, birthday dinners… my boys’ favorite dish is their Greek Fries… french fries, lemon juice and feta cheese as an appetizer.. have made it at home.. love it!!!

  15. Hmmmm… I used fingerling and left the skin on and while the spice was great, the potatoes not so much. I happen to love skin on fries, can you make any suggestions on potato type if I’d like to try this again? And I would ๐Ÿ™‚

    1. The Gracious Pantry says:

      Ya, fingerlings don’t make the best fries. I recommend russet potatoes.

  16. Love this easy and tasty recipe! My hubby said they are the best potatoes he has had! Especially yummy with ketchup! Thanks.

    1. The Gracious Pantry says:

      Mona – My pleasure! ๐Ÿ™‚

  17. Try soaking the cut potatoes in ice water for 10-30mins before seasoning and baking to give the outside a more “fried” texture.

    1. The Gracious Pantry says:

      Rachel – Thanks! ๐Ÿ˜€

  18. So are normal white potatoes fine to eat with clean eating? A lot of the things I have been reading only say sweet potatoes, I’m just learning. Thanks ๐Ÿ™‚

    1. The Gracious Pantry says:

      Georgia – Technically, they are clean. However, many clean eaters avoid them because of their high starch and sugar content. They metabolize into sugar very quickly in the body as well, and have less nutrition than sweet potatoes.