If you’re looking for a crowd-pleasing veggie-based starch for your dinner table, these Potato Wedges with Creamy Chili Sauce are to the rescue! They’re incredibly simple to prepare and will be adored by all.
Roasted Potato Wedges Recipe
Let’s talk, TATERS!
I love a good tater recipe. Though, now that I’ve typed “tater” twice, I realize that the SEO (search engine optimization) powers-that-be would probably prefer I refer to it as “Potato Wedges with Creamy Chili Sauce.” It’s a fancy name, but you know my heart is actually saying “TATERS WITH TASTY SAUCE!” That was (no joke) the first draft name for this recipe.
These Potato Wedges with Creamy Chili Sauce (read: taters with tasty sauce) are at that perfect intersection of extremely easy to make and extremely delicious. I whipped these up alongside some baked salmon and a simple arugula + olive oil + lemon juice salad for an easy dinner we hosted last week for some friends! Between the 4 adults and the 3 kids at our dinner table, I think that the taters were the crowd-favorite …especially the sauce.
Ingredients for Roasted Potato Wedges
You’ll need a few really simple ingredients for both the potatoes and the sauce. These potatoes can totally be made without the sauce, but if you’re looking for a way to take them to the next level, I recommend whipping up the sauce too. Here’s everything you’ll need:
For the Potato Wedges
- Potatoes – to start, you’ll need 4 large russet potatoes cut into 4 wedges each.
- Extra-Virgin Olive Oil – 2 tablespoons of extra virgin olive oil will help to get those taters nice and crispy.
- Sea Salt + Black Pepper – the only seasoning you’ll need here is a 1/2 teaspoon of fine sea salt and a 1/4 teaspoon of ground black pepper.
For the Creamy Chili Sauce
- Mayonnaise – the base of the sauce will be a 1/2 cup of avocado oil mayo.
- Lemon Juice – a 1/4 cup of fresh lemon juice brightens and thins out the sauce.
- Chili Powder – 1 tablespoon of chili powder brings the flavor here!
How do you make potato wedges from scratch?
The potato wedges come together really simply — here’s what you’ll do:
- Preheat the oven to 375°F.
- Cut the potatoes – to start, cut the potatoes hot-dog style down the middle and then hot-dog style again, until you have 4 long wedges.
- Toss with olive oil, salt, and pepper – to bake the potatoes, place the potato wedges on a rimmed baking sheet. Toss them in the olive oil, spread out so that no two potatoes touch or overlap. Sprinkle with the sea salt and black pepper.
- Bake – once the potatoes are oiled, seasoned, and spread out on the baking sheet, pop them in the oven for 45 minutes to 1 hour, or until browned but not burned.
- Make the sauce (optional) – if you’re making the Creamy Chili Sauce, whisk the ingredients together until smooth while the potatoes are in the oven.
- Serve + enjoy – to serve, either serve the potatoes and sauce next to each other or drizzle the baked potato wedges with the sauce. Enjoy!
What type of potato to use?
I stuck with the good ole russet potato here — I wanted these wedges to be nice and big, and russet potatoes are typically most reached for when it comes to baking, because of their fluffy, starchy inside.
How do you cut the potato?
To achieve nice, big wedges, you’ll want to cut the potato in half lengthwise, and then cut each of those halves in half lengthwise also. This will give you 4 wedges per potato. If your potatoes are especially large, feel free to cut the wedges in half (lengthwise) again!
Are potato wedges healthier than fries?
While most fries are deep-fried in oil, these wedges are baked, so yes, I’d say they’re a healthier option than restaurant-style fries.
How do you keep potato wedges from sticking?
Good question! You’ll want to make sure all of the wedges are coated in olive oil before popping them into the oven. If you’re still worried about them sticking to the pan (they shouldn’t), feel free to line your sheet pan with parchment paper.
How long to roast potato wedges?
Your wedges will roast in a 375°F oven for at least 45 minutes and maybe even as long as an hour. You’ll want them to be nice and browned, but not burned.
How do you store roasted russet potato wedges?
For optimal freshness, you’ll want to store any leftover potato wedges you have in an airtight container in the refrigerator.
How long do oven roasted potato wedges last for?
Stored in the refrigerator, these potato wedges will be good for about 5 days.
How do you freeze oven roasted potato wedges?
If you choose to freeze your cooked potato wedges, I recommend spreading them out on a sheet pan and popping them into a freezer for a few hours that way first. This will allow each of the wedges to freeze on its own (and keep them from sticking together in one big clump). After a few hours in the freezer this way, go ahead and combine them all in a container or large Ziplock bag and continue freezing until you’re ready to enjoy (about 4 months max).
Pairs great with
Potato Wedges with Creamy Chili Sauce
- 4 large russet potatoes cut into 4 wedges each
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the Creamy Chili Sauce:
- 1/2 cup avocado oil mayo
- 1/4 cup fresh lemon juice
- 1 tablespoon chili powder
- To bake the potatoes, place the potato wedges on a rimmed baking sheet. Toss in the olive oil, spread out so that no two potatoes touch or overlap. Sprinkle with the sea salt and black pepper. Bake at 375 F for 45 minutes to 1 hour, or until browned but not burned.
- For the Creamy Chili Sauce, whisk the ingredients together until smooth.
- To serve, either serve the potatoes and sauce next to each other or drizzle the baked potato wedges with the sauce.