Crispy Baked Potato Wedges

Total Time:
30 min
10 min
20 min

4 servings

  • 5 Idaho potatoes, peeled and sliced into long wedges
  • Olive oil
  • Store-bought BBQ spice mixture
  • Salt

Preheat oven to 450 degrees F.

Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.

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    11 Reviews
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    Instead of the BBQ mixture, I tried two others, ranch mix and taco seasoning (separately) and the wife and I really enjoyed them
    Mine were a little on the salty side also, but I thought they were great! I left the peel on, and only a few fell apart. I threw the boiled potatoes in a bag with a little olive oil and the bbq spice and mixed them in there, which saved me a dish or two during clean-up. Even the ones that fell apart were good, though. They were those delicious little crunchy ones that everybody wants :)
    I have always peeled potatoes for oven fried wedges. I thought I saw peels ON when Michael placed these wedges into his oven. I didn't use this recipe yet, but will certainly leave peels on - they add extra crispiness and nutrition.
    Overall the recipe was good but I will not use the BBQ and salt mixture again. The potatoes turned out extremely salty. I used the suggestion made by someone else, which was the seasoned bread crumbs, on a few wedges I had left over. Be sure to watch the time on the boiling because they will fall apart. Also I did not peel my pototoes which I think helped them not fall completely apart.
    I thought Michael left out a few important steps in this recipe. I am not a very experienced cook yet, and I did not know that you should run cold water over the potatoes after you drain them, to stop them from cooking. I have a feeling that is why my potatoes fell apart. It would have been nice of Michael to have added this tip in his recipe.
    Bread crumbs instead of bbq spice... either garlic & herbs or parmesean do well. Oh yeah and adding asiago cheese on top while they are cooling is icing on the cake.
    Not sure wedges should be peeled. Did I do something wrong they just fell apart?
    These potato wedges was so easy to make. It was a big hit at dinner. Usually I cook potato wedges from out the frozen food section. I will never do that again. Thank you!
    Not sure what happened but my potatoes were not crispy at all. I was dissapointed by this recipe and will keep looking for a potato wedge recipe.
    These are absolutely fantastic potatoes but we did have to cook them longer than the 20 min.
    It would have been better if I had some idea of the ratio of salt and BBQ seasoning - mine came out too salty
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