Potatoes have always had a special place at my table. Maybe it’s my Irish side showing, but give me a crispy roasted potato wedge and I am one happy woman! Growing up in an Italian household, we didn’t always lean on potatoes as a side dish, but after years and years of cooking for my family, I know how versatile they are. Whether I’m making a Greek chicken, steak on the grill, or even a simple egg breakfast, these crispy roasted potatoes fit right in. So without further ado, here is one of my all-time favorite potato recipes!
What makes roasted potato wedges so good?
This recipe is one of my go-to easy side dishes. Tossed with olive oil, sea salt, black pepper, and thyme (a Mediterranean herb that adds a savory, minty flavor note), these wedges roast up crisp on the outside and tender on the inside. Paired with my lemon Dijon mayo for dipping, they’re the perfect balance of comfort and elegance… and they go great with just about anything!
Should you soak potatoes before roasting?
Soaking potatoes in cold water for 30 minutes before roasting can help remove excess starch, which will help get those crispy edges. It’s not absolutely necessary, but if you have the extra time, it’s worth it. Just be sure to dry the wedges thoroughly before seasoning—moisture is the enemy of crispiness!
What type of potato is best for wedges?
Yukon Gold potatoes are my favorite choice for this sheet pan recipe. They make wonderful baked potato wedges because they have the perfect amount of starch. That means crispy, golden edges, while the inside stays buttery and tender. Russets are another good option if you want a fluffier interior.
Is it better to roast potatoes on parchment paper or aluminum foil?
When I’m making any kind of herb-roasted potatoes, parchment paper wins over aluminum foil. It prevents sticking, allows the wedges to brown evenly, and makes cleanup a breeze. You CAN use aluminum foil if you like, but parchment yields more consistent crispiness in my experience.
Why are my potato wedges not crispy?
It can be tricky to get that perfect crisp on potatoes in the oven—unless you have a couple good tricks up your sleeve! There are a few common mistakes that can keep your wedges from crisping up. Avoid these, and you’re good to go!
Too Much Crowding
Potatoes need space to roast. If they’re piled up, they’ll steam instead.
Not Hot Enough
A fully preheated 425 °F oven is key to crisp edges.
Too Much Moisture
Be sure to dry your potato wedges thoroughly if you soak first (which I recommend)!
What are the best dips for potato wedges?
Potatoes are like a blank canvas—they pair well with just about anything. Ketchup is a timeless classic, but I love serving my oven roasted potato wedges with all kinds of more impressive dips. Try them with:
Roasted Potato Wedge Recipe
Golden, crispy potato wedges roasted with thyme and served with tangy lemon Dijon mayo. Easy and versatile—perfect for weeknight dinners and holiday feasts alike.
Ingredients
Instructions
- Preheat the oven to 425 °F.
- Cut each potato in half through the short side, then halve each piece again to make wedges.
- Toss the potato wedges in a bowl with the olive oil, salt, and pepper.
- Lay the wedges out in a single layer, flat side down, on a parchment-lined baking sheet. Scatter the torn thyme evenly over the top of the potatoes.
- Roast for 30 minutes, flipping each wedge onto its other flat side about halfway through baking. Continue baking until your potato wedges are golden brown and crisp at the edges.
- Serve hot alongside your steamed mussels with lemon mayo on the side. Enjoy!
- In a small bowl, add all of the ingredients and whisk to combine. Chill until ready to serve.
