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These baked red potato wedges are kid and mom approved. My kids love them because they taste like fries. I love them because they are not deep fried. A win-win situation!
Recipe Ingredient Notes
To make our baked red potato wedges, you need the following ingredients:
- Olive Oil
- Flour
- Onion Powder
- Garlic Powder
- Seasoned Salt
- Pepper
- Red Potatoes
- Salt
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Red Potato Wedges
- Preheat oven to 450℉.
- Line a baking sheet with foil.
- Pour olive oil on top of the aluminum foil and spread around the foil.
- Combine the flour, onion powder, garlic powder, seasoned salt, and pepper into a medium sized bowl and add a few potatoes at a time. Toss potatoes until well coated.
- Place the coated potatoes onto the foil lined pan.
- Bake for 20 minutes and then pull out and flip over to the other side. Bake for an additional 20 minutes.
- Pull wedges out of the oven and sprinkle with salt.
Recipe Tips
- Thoroughly coat the potato wedges in seasoning, then place them on the baking sheet.
- After you bake for about 20 minutes, pull out the pan and flip wedges over to the other side.
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Baked Red Potato Wedges Recipe
These baked red potato wedges are an easy, family-friendly recipe that comes together in a matter of minutes, perfect for family parties.
Serving servings
Ingredients
- 4 Tablespoons olive oil
- 3 Tablespoons flour
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon pepper
- 8 red potatoes, cut into wedges
- ½ teaspoon salt
Instructions
- Preheat oven to 450℉.
- Line a baking sheet with foil.
- Pour olive oil on top of the aluminum foil and spread around the foil.
- Combine the flour, onion powder, garlic powder, seasoned salt, and pepper into a medium sized bowl and add a few potatoes at a time. Toss potatoes until well coated.
- Place the coated potatoes onto the foil lined pan.
- Bake for 20 minutes and then pull out and flip over to the other side. Bake for an additional 20 minutes.
- Pull wedges out of the oven and sprinkle with salt.
Notes
- Thoroughly coat the potato wedges in seasoning, then place them on the baking sheet.
- After you bake for about 20 minutes, pull out the pan and flip wedges over to the other side.
Nutrition
Calories: 301 kcal · Carbohydrates: 49 g · Protein: 6 g · Fat: 10 g · Saturated Fat: 1 g · Sodium: 634 mg · Potassium: 1317 mg · Fiber: 5 g · Sugar: 4 g · Vitamin A: 21 IU · Vitamin C: 25 mg · Calcium: 34 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love your recipe. Thank you.
If you use non-stick foil, you don’t need the oil. I’ve made these using parmesan.
You can use a large mixing bowl also. Save the plastic or paper bag!
The recipe is delicious!
These came out sooooo good! Only thing I changed was cooking them at a lower temperature, but the seasoning was delicious! I will definitely be keeping this recipe in mind in the future!
We loved these! Followed the recipe exactly and these will be in regular rotation! Thanks for sharing!
Hi, I know this recipe was awhile ago, but hopefully someone can help. Do you peel the potatoes?
Thank you
They don’t look peeled in the picture but you probably could if that is your preference. I am going to try these tonight!
We did not peel the potatoes. They are so good with the skins on!
Wouldnt parchment paper work better than foil?
Can you use gold potatoes?
Sure, they would be very delicious too.
Why is flour used? Does it add some
kinda flavor??
It give it a nice coating when baked.
Will Russet potatoes work with this recipe? Should I increase/decrease cooking time?
You can absolutely substitute russet potatoes – and just cut a few minutes off the cook time (russet potatoes cook quicker than red!). Let us know how it goes if you try it!