Roasted Potato Wedges

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I love these potato wedges!  There is something about the simple foods that is so appealing.

They have a great flavor and they are so easy to make. They only take a few minutes to get them ready to roast.  This dish goes with almost any meal.  On really busy days these little gems are so appealing to me because I can put them in the oven, set a timer and forget about them for awhile.  What could be better than that?

Let’s start with the potatoes.  In this case, I used the red-skinned Yukon potatoes, but the regular Yellow Yukon Gold potatoes work as well.  Some people prefer the texture of an Idaho baking potato, but whatever potato you have on hand will work fine.  First they need to be thoroughly washed since we will be leaving the peelings on.


I try to pick some of the smaller potatoes in the bag for roasting.  This accomplishes two things, the potatoes roast faster and it uses up the small potatoes so when I have to peel potatoes for a different dish I still have the larger ones.  Larger potatoes equals less peeling.  Wash these little guys thoroughly.  I scrub them with a light brush to be sure I have removed all the dirt.  Next, I move them over to my cutting board.  I get 6 wedges from each potato, unless it is really small then I only get 4.  Start by cutting a potato in half.  Then, take each half  and hold your knife at a 45 degree angle to make a cut on each side.

That makes a wedge on each side and one in the middle or three wedges for half a potato.  I hope that makes sense, but if not just look at the photo below.


Sometimes you’ll get a bad spot on a potato.   Don’t worry, just cut that off and continue slicing potatoes.  Once you cut one or two and get the hang of it, this part will go quickly.  I keep my roasting pan next to the cutting board so that I can put the wedges onto the pan as I cut them.  No need to spray the pan, just put the wedges directly onto the clean pan. Next cut one large onion into sections and break them apart.


When you are finished slicing and separating the onions, just toss those onto your pan with the potatoes.  Drizzle the oil over your potatoes and onions.  Sprinkle liberally with salt and pepper.

Now this is the fun part!  Use your hands to toss them all together and get the salt and oil well distributed.  The olive oil is good for your hands too.  Once you have them tossed together, place them in the oven to bake.   When wedges are fork tender, remove them from the oven and place them in a serving dish.  Enjoy!


  • 4 pounds of potatoes (or as much as you need for your family)
  • 1 large onion
  • 1/4 cup good olive oil
  • 1 teaspoon Kosher salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper

Preheat your oven to 375 degrees F.  (190 C)  Wash and lightly scrub potatoes.  Place potatoes on a cutting board and cut in half. Cut each half into 2 or three wedges depends on the size of your potato.   Place wedges on an ungreased baking pan.  Cut a large onion into sections and separate the rings.  Place onion onto baking pan with wedges.  Drizzle potatoes and onions with olive oil. Sprinkle with salt and pepper.  Bake in preheated oven for 35 to 45 minutes until fork tender.  Remove from oven and transfer to a serving dish and watch them disappear!



Roasted Potato Wedges Nutrition Facts

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