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.
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
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
- 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
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!
Then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges.
Place the wedges in a bowl and combine with oil, finely chopped garlic, Italian seasoning, salt, and black pepper.
Carefully toss, then place on a parchment lined baking sheet.
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.
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
To make crispy potato wedges you will want to coat the cooked potatoes in oil and seasoning and cook until golden in color.
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.
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.
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
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!
Baked Potato Wedges
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.
Tony
Did it with leftover roasted whole potatoes and it worked great. Stuck to your recipe and it was a crowd pleaser. Thank you
Katie
Hi Tony, thank you so much for taking the time to leave a 5 star review. So happy it was a crowd pleaser!
Bonnie Shannon
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.
Katie
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!
Julie Martin
I made these last night for supper and they really were delicious, even my husband liked them and he’s pretty picky.
Katie
Julie–thank you so much for taking the time to leave a comment. I’m so happy to hear this! Happy cooking!
Kayle (The Cooking Actress)
mmmmm these are genius!!!! I love how flavorful and soft and just perfect these wedges look! Mouthwateringly good!
Katie
Thanks Kayle!
Denise
All that is missing is a big juicy burger. These fries sound outstanding Katie, and I really like the Italian seasonings.
Katie
Thanks Denise–I agree! 🙂
Meredith in sock monkeys slippers
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!
Katie
Awe how cool! 🙂
Samantha
Nothing beats homemade potato wedges!! Don’t sweat the small stuff, good advice for everyone! 🙂