Seasoned Baked Potato Wedges
Deliciously addictive, these seasoned baked potato wedges are tossed in a zesty blend of spices and baked until crispy on the outside and soft and fluffy inside!
I had a hankering for steak fries or jo jo potato wedges, so when I stumbled upon this easy recipe for seasoned baked potato wedges on Recipe Tin Eats, I made it immediately. The seasoning blend was easy to throw together and made the potatoes extra flavorful. I served these baked steak fries with homemade fry sauce, and we loved them. These potato wedges pair nicely with blackened chicken sandwiches and a huge, loaded garden salad.
Seasoned Baked Potato Wedges
Seasoning Blend:
- 1½ tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly cracked black pepper
Ingredients:
- 2 large russet potatoes, peeled
- 2 tbsp avocado oil
Fry Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup, or more to taste
- 1 tsp dill pickle juice
How to Make Seasoned Baked Potato Wedges:
Preheat oven to 400 degrees, using convection setting if you have it. Coat a baking sheet with avocado oil or cooking spray.
Make the seasoning blend by combining the paprika, salt, garlic powder, onion powder, and black pepper in a small dish, and mix well.
 Cut the peeled potatoes in half lengthwise, then cut each half into 4 wedges (8 pieces in total per potato).  Side Note: If your potatoes are small, cut into 6 wedges.
Place the potato wedges in a large bowl and drizzle the oil over them. Toss to coat them evenly.
Season the wedges with the seasoning blend and toss with your hands to coat them evenly.
Spread the wedges out on the prepared baking sheet, in an even layer, lying flat.
Bake the wedges for 35 to 40 minutes, flipping them halfway through baking, until golden brown and crispy.
Make the fry sauce by combining the mayonnaise, ketchup, and dill pickle juice, and mix well.
Serve the wedges immediately with fry sauce. Enjoy.
Equipment
Ingredients
Seasoning Blend:
- 1½ tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly cracked black pepper
Ingredients:
- 2 large russet potatoes peeled
- 2 tbsp avocado oil
Fry Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup or more to taste
- 1 tsp dill pickle juice
Instructions
- Preheat oven to 400 degrees, using convection setting if you have it. Coat a baking sheet with avocado oil or cooking spray.
- Make the seasoning blend by combining the paprika, salt, garlic powder, onion powder, and black pepper in a small dish, and mix well.
- Cut the peeled potatoes in half lengthwise, then cut each half into 4 wedges (8 pieces in total per potato).  Side Note: If your potatoes are small, cut into 6 wedges.
- Place the potato wedges in a large bowl and drizzle the oil over them. Toss to coat them evenly.
- Season the wedges with the seasoning blend and toss with your hands to coat them evenly.
- Spread the wedges out on the prepared baking sheet, in an even layer, lying flat.
- Bake the wedges for 35 to 40 minutes, flipping them halfway through baking, until golden brown and crispy.
- Make the fry sauce by combining the mayonnaise, ketchup, and dill pickle juice, and mix well.
- Serve the wedges immediately with fry sauce, if desired. Enjoy.
