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Katie's Cucina » Recipes » Potato

Baked Potato Wedges

Published: Oct 18, 2022 by Katie · This post may contain affiliate links

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Basket of potato wedges divided by recipe title text on image for Pinterest with a baking sheet below filled with wedges.
Baking tray with potato wedges with recipe title text on image for Pinterest.
Baking tray filled with potato wedges divided by recipe title text on image for Pinterest with a plate filled with wedges and beef sliders.
Blue basket filled with potato wedges with logo on right corner.
Parchment lined tray with baked potato wedges with recipe title text on image for Pinterest.

Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.

Blue basket lined with parchment and baked potato wedges.

If you love thick and crispy Baked Potato Wedges you are going to love this easy way to use up leftover baked potatoes and transforming them into a delicious side dish. I created this recipe years ago when I found myself with a few spare cooked potatoes. I didn’t feel like using them in my baked potato soup or even in breakfast potatoes. I was making sliders and wanted fries. That’s when it occurred to me to transform the day old baked potatoes into potato wedges.

I have made fresh potato wedges before with raw potatoes and always had a challenge with getting them fully cooked and crispy enough. So if you struggle with this then making my Baked Potato Wedges using leftover potatoes will be your new go to!

Jump to:
  • Why this Recipe works
  • Ingredients
  • Directions
  • Air Fryer Potato Wedges
  • Recipe FAQs
  • Expert Tips & Tricks
  • What to Serve with Potato Wedges
  • Baked Potato Wedges

Why this Recipe works

Leftovers – This recipe is a great way to use up a few leftover baked potatoes and create it into something new.

Seasonings – You can keep the seasonings simple or spice things up with whatever seasoning you wish.

Versatile – These wedges can be served with lunch or dinner.

Ingredients

Four baked potatoes, oil, salt, pepper, itlaian seasoning, and garlic on a marble countertop.
  • Potatoes – You will need cooked baked potatoes that are at least a day old.
  • Oil – I like to use a neutral oil like Grapeseed oil to coat the wedges in before cooking.
  • Seasonings – I love to use a blend of salt, pepper, fresh minced garlic, and Italian Seasoning.

Directions

Green cutting board with a baked potato cut in half with a serated knife next to it.

First, preheat oven to 400 degrees Fahrenheit. Cut the leftover cold (already cooked) baked potatoes in half. I find using a serrated knife works best!

Green cutting board with serrated knife with 6 slices of potatoes.

Then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges.

Silver bowl with potato slices and seasoning.

Place the wedges in a bowl and combine with oil, finely chopped garlic, Italian seasoning, salt, and black pepper.

Baking tray lined with parchment paper and potato wedges.

Carefully toss, then place on a parchment lined baking sheet.

Baking sheet lined with white parchment paper with potato wedges.

Bake for 20 minutes, turning once, until golden brown.

Air Fryer Potato Wedges

Want to make these in the Air Fryer instead of the oven? Simply, preheat the Air Fryer 400 degrees Fahrenheit. Follow the same prep instructions and then bake in a single layer for about 10 minutes (turning once) until crispy.

Black vortex air fryer.

I use the Instant Vortex 6 Quart Air Fryer Oven (basket) as my every day Air Fryer. I love this Air Fryer because it’s nonstick and the basket is dishwasher-safe. This Air Fryer preheats fast and cooking temperature ranges of 120 to 400° F. If you are looking for an Air Fryer I highly suggest buying a basket style Air Fryer.

Recipe FAQs

Blue basket filled with parchment and potato wedges.
How do you crisp potato wedges?

To make crispy potato wedges you will want to coat the cooked potatoes in oil and seasoning and cook until golden in color.

Why are my potato wedges soggy?

If you are using fresh potatoes you will need to ensure that they are very dry. You can pre-soak them in water to pull some extra moisture out of them (about 30 minutes in ice cold water making sure the potatoes are fully submerged) and then pat dry. Make sure to coat them well in oil too. The baking time will be much longer then the 20 minutes for my already cooked potato wedges recipe.

Can you reheat potato wedges in air fryer?

Yes, you can reheat potato wedges in the Air Fryer. Preheat the Air Fryer to 350 degrees Fahrenheit. Place the leftover potato wedges in a single layer in the air fryer basket or oven, spraying with additional oil. Cook them for 3-5 minutes until hot and crispy.

Do you peel wedges?

No need to peel the baking potatoes for potato wedges. But if you prefer to not have the skin you can peel them. Once the wedges are cooked I find that sometimes the skin will actually peel off easily (which is what my kids normally do to theirs).

Expert Tips & Tricks

Here are a few of my tips and tricks I use whenever I make Baked Potato Wedges.

  • Seasonings – If you don’t like Italian Seasoning you can use other seasoning to season the baked potato wedges. I sometimes like to use just Season Salt, Cajun Seasoning or even a mix of dried rosemary, coarse salt, and truffle seasoning. The sky is the limit to what seasoning you put on the baked wedges.
  • Leftover Potatoes – I like to use 1-2 day old cooked russet baked potatoes to make potato wedges.
  • Slicing – I like to cut equal size pieces to ensure that the wedges cook evenly. I also find a serrated knife works better to ensure a crisp cut.
  • Refrigerated Potatoes – You will also want to cut the cooked potatoes when they are cold and have been refrigerated for at least overnight. I have not been successful with baking the potatoes, then cutting them, tossing them in oil and seasonings and trying to bake them. The potatoes end up falling apart.

What to Serve with Potato Wedges

  • Turkey and Chickpea Burgers with Dill Havarti
  • Air Fryer Hot Dogs
  • Grilled Chicken Sandwich
  • Slow Cooker Pulled Pork

If you make crispy potato wedges, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Basket filled with potato wedges on a red and white striped cloth.

Baked Potato Wedges

Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 204kcal
Author: Katie

Equipment

  • 1 Cutting Board
  • 1 Serrated Knife
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • 1 Oven

Ingredients

  • 4 Cooked Baked Potatoes cut into wedges
  • 1 tablespoon Grape Seed Oil
  • 1 tablespoon Minced garlic
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Salt
  • ⅛ teaspoon Black pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut leftover, cooked baked potatoes in half, then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges.
    4 Cooked Baked Potatoes
  • Place the wedges in a bowl and combine with oil, garlic, Italian seasoning, salt, and black pepper. Carefully toss, then place in one row on a parchment or aluminum foil lined baking sheet.
    1 tablespoon Grape Seed Oil, 1 tablespoon Minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon Salt, ⅛ teaspoon Black pepper
  • Bake for 20 minutes, turning once, until golden brown.

Notes

  • Seasonings – If you don’t like Italian Seasoning you can use other seasoning to season the baked potato wedges. I sometimes like to use just Season Salt, Cajun Seasoning or even a mix of dried rosemary, coarse salt, and truffle seasoning.
  • Leftover Potatoes – I like to use 1-2 day old cooked russet baked potatoes to make potato wedges.
  • Slicing – I like to cut equal size pieces to ensure that the wedges cook evenly. I also find a serrated knife works better to ensure a crisp cut.
  • Refrigerated Potatoes – You will also want to cut the cooked potatoes when they are cold and have been refrigerated for at least overnight. I have not been successful with baking the potatoes, then cutting them, tossing them in oil and seasonings and trying to bake them. The potatoes end up falling apart.

Nutrition

Serving: 6g | Calories: 204kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 903mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Air Fryer Baked Potatoes
Cheeseburger Sliders »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Tony

    December 24, 2022 at 10:14 pm

    5 stars
    Did it with leftover roasted whole potatoes and it worked great. Stuck to your recipe and it was a crowd pleaser. Thank you

    Reply
    • Katie

      December 26, 2022 at 11:59 am

      Hi Tony, thank you so much for taking the time to leave a 5 star review. So happy it was a crowd pleaser!

  2. Bonnie Shannon

    March 08, 2021 at 10:46 pm

    5 stars
    I just made these tonight! And can I say PHENOMENAL!!! Thank you Katie for sharing recipe! I had 5 leftover baked potatoes and NO leftover wedges.

    Reply
    • Katie

      March 09, 2021 at 9:26 am

      Bonnie! This makes my heart so happy–although old ugly photos it’s a delicious recipe that works! I love when we can reinvent leftovers and make them into something new and delicious again!

  3. Julie Martin

    May 08, 2019 at 11:58 am

    I made these last night for supper and they really were delicious, even my husband liked them and he’s pretty picky.

    Reply
    • Katie

      May 13, 2019 at 10:23 pm

      Julie–thank you so much for taking the time to leave a comment. I’m so happy to hear this! Happy cooking!

  4. Kayle (The Cooking Actress)

    May 24, 2014 at 9:07 pm

    mmmmm these are genius!!!! I love how flavorful and soft and just perfect these wedges look! Mouthwateringly good!

    Reply
    • Katie

      May 26, 2014 at 10:35 am

      Thanks Kayle!

  5. Denise

    May 22, 2014 at 7:51 pm

    All that is missing is a big juicy burger. These fries sound outstanding Katie, and I really like the Italian seasonings.

    Reply
    • Katie

      May 26, 2014 at 10:36 am

      Thanks Denise–I agree! 🙂

  6. Meredith in sock monkeys slippers

    May 21, 2014 at 12:06 pm

    These remind me of my childhood! My dad used to make these with Italian seasonings and all. Thanks for the memory this morning and will be sure to make these soon!

    Reply
    • Katie

      May 22, 2014 at 6:40 pm

      Awe how cool! 🙂

  7. Samantha

    May 21, 2014 at 9:28 am

    Nothing beats homemade potato wedges!! Don’t sweat the small stuff, good advice for everyone! 🙂

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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