Ok, let me tell you something serious right now. I know you’ve probably had potato wedges a million times in your life. It is one of those classic side dishes we’ve all tried at least once, right? But here is the thing… You haven’t had these oven baked potato wedges. They are perfectly dressed in paprika based sauce, beyond delicious and most importantly – so easy to make. The first time I made them, just last weekend, our taste buds were in shock. It was that good! The empty sheet pan has proven it.
The best part is that you don’t have to change much. These are the same easy baked potato wedges you already know how to make. The difference is how you dress them.
Why You’ll Love These Potato Wedges
These wedges need few pantry staples you probably already have, and everything happens in one sheet pan. Once they are in the oven, you are free to set the table, help with homework, or just sit down for a minute. The tomato paste roasts into a sticky, savory coating, the garlic turns soft and sweet inside its skin, and the onion caramelizes right alongside the potatoes. They are a great side dish for steak or roasted chicken, but honestly, they are great for snacking too. And if you do end up with leftovers, they flip into breakfast the next morning.
What You’ll Need For This Roasted Potato Wedges Recipe
Russet potatoes – These are large, dark brown potatoes that are very good for baking. All you need to do is to peel the skin off and cut them into large wedge-style pieces. Told you, it is a super easy and familiar process.
Seasoning – Well this is where the magic happens, my friend. It is all how you dress these paprika potato wedges. Here is the mix I use:
- Onion – The sweetness of the onion pairs perfectly with the potato taste. When roasted, it add that layer of flavor that is an absolute must. Just peel and cut the onion into large wedge pieces.
- Garlic – Use a whole head of unpeeled garlic. We go very raw and rustic here. Roasting the garlic whole, brings the flavors to another level. So please trust me on this one.
- Olive oil – You need a good drizzle of olive oil here to bring everything together and get the crispy finish. Plus, we need to break the thick tomato paste texture, so olive oil is just the right add on to use here.
- Tomato paste (or my homemade tomato sauce if you have it) – It is unbelievable what the tomato paste does to this dish. Just a spoon or two of tomato paste adds an unbelievable depth of flavor. It’s the star of the show!
- Smoked paprika – This is the spice that I often use for potatoes. I love the sweet and smoky flavour that feels like home.
- Cumin – Just a spoonful of ground cumin blends so nicely with the other seasoning. You are going to love how it tastes with the potatoes.
- Salt and pepper – As always, season to taste.
- Herb Butter (optional but highly recommended) – Whether it is sage-based, rosemary-based, or even dill-based, the herb butter adds something special to the wedges. Don’t worry if you don’t have it, just simply substitute it with plain butter and fresh herbs (if any).
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Kitchen Tools You’ll Need for Oven Roasted Potato Wedges
I really want to highlight the kitchen tools that are a must-have in every kitchen, especially if you are looking for budget-friendly options that make life easier. Trust me, these are tools you’ll use over and over again:
Vegetable Peeler – There is nothing more helpful than a basic old-fashioned vegetable peeler. You don’t need anything fancy; in fact, I’ve learned from experience that sometimes the simplest tools work the best. A no-frills peeler will get the job done and reasonable price. I’ve got two favourites to help you out if you’re on the hunt, this is a good one:
- OXO Vegetables Peeler – This is exactly what I am talking about. Simple, reliable, and old-fashioned. A simple well-made tool that peels like a dream. It is comfortable to hold and gets the job done quickly, making it a kitchen essential.
Non-stick baking sheet – A non-stick baking sheet is something you will use for everything – from roasting vegetables to baking cookies and pastries. And the best part? It is easy to clean. Whether you are making crispy roasted potato wedges or baking your favourite cookies, a non-stick baking sheet is a kitchen must-have.
All-Dressed Potato Wedges
Course: Sides, Main, DinnerDifficulty: Medium4
servings10
minutes1
hour10
minutes1
hour20
minutesThe all-seasoned potato wedges are the perfect side dish, loaded with so much flavor and easy to make, ideal for the next dinner you make.
Ingredients
4 big russet potatoes - This amount is perfect for a family of four. If you are cooking for more (or fewer), feel free to adjust the quantity.
1 large onion - Adds sweet, caramelized flavor that pairs so well with the potatoes.
1 garlic head unpeeled - Roasting garlic whole gives an amazing, mellow flavor that is a perfect to complete the dish.
¼ cup tomato paste (or ½ cup of my homemade tomato sauce)
Salt and pepper - Season to taste
1 tablespoon smoked paprika - For sweet smoky kick
½ teaspoon ground cumin - To add warmth and depth to the seasoning mix
50 gr herb butter - Preferably if not substitute with plain butter
Olive oil - As needed
Directions
- First things first, preheat your oven to 400F to warm up and line your baking sheet pan with parchment paper for easy clean up. My motto: No mess, no stress!
- Wash the potatoes, peel them and cut them in large wedge style pieces. Spread them out evenly on the sheet pan.
- Peel the onion and cut it into large wedges. Add them to the pan along with the potatoes.
- Break apart the garlic head for cloves to fall naturally (don’t peel them), and scatter them over the rest of the veggies.
- In a small bowl mix the tomato paste with a drizzle of olive oil to thin it out. Mix well then pour the mixture on top of the veggies. Gently massage to make sure the sauce is evenly spread.
- Season with salt and pepper, cumin and smoked paprika and transfer the pan into the preheated oven for about 1 hour, or until the potatoes are soft when poked with a fork.
- Once done, take them out of the oven and let them rest for 10-15 minutes before serving.
Recipe Video
Notes
- To add extra spicy kick, you can add some cayenne pepper to the seasoning mix.
- If you don’t have tomato paste, regular tomato sauce works just fine, but if you have my homemade tomato paste, even better for extra flavor!
Tips for Crispy Potato Wedges
- Give them room – Crowded pan steams the potatoes instead of roasting them. If your pan is full, better use two.
- Dry the potatoes well Wet wedges won’t crisp up, so pat them dry after washing.
- Coat them well in seasoning – This keeps the tomato paste from scorching on the bottom and helps every side of the wedges to get golden.
- Want some heat? Add a pinch of cayenne pepper to the seasoning.
How Can You Serve These Oven Baked Potatoes
I personally love these oven roasted potato wedges as a side with steak, grilled chicken, or even on their own with some grilled corn. That is my go-to combo, but honestly, the options are endless. Get creative and make them your own.
They are also great with burgers, grilled sausages, or a simple green salad. For dipping, try my cilantro lime crema or a quick mayo dip.
Don’t forget to let me know how they turned out. Share with friends and family, and spread the word for some inspiration. Enjoy!
How to Store and Reheat
Keep leftover wedges in an airtight container in the fridge for up to 3-4 days. Reheat them in the oven or air fryer at 400°F for about 10 minutes so they crisp back up. The microwave works if you are in a hurry, but they’ll be softer.
Leftover Flip – Turn Them into Breakfast
Chop leftover wedges into bite-sized pieces and fry them in a pan until crispy. Crack few eggs right into the pan, cover, and cook until set. Now you get delicious breakfast hash with almost no effort. If you love turning leftovers into brand new meals like this, my Smart Leftovers Flip course is full of ideas just like it.
All-Dressed Potato Wedges FAQ
Do I have to peel the potatoes?
Not always necessary. You can just scrub them well and leave the skin on. You get extra crunch and one less task to do.
Why aren’t my wedges crispy?
Usually because they are crowded in the pan or potatoes are wet. Give them space and pat them dry before seasoning.
Can I make these in the air fryer?
Yes. Cook at 400°F for 20-25 minutes in batches, shaking halfway. Add the garlic halfway through so it doesn’t burn.
What if I don’t have tomato paste?
Tomato sauce works fine. A squeeze of ketchup works in a pinch too, it’s just a little sweeter.
Can I use sweet potatoes?
Yes. They cook faster, so start checking at around 35 minutes.
Can I prep them ahead?
Cut the potatoes and keep them in cold water in the fridge for up to a day. Dry them well before roasting.
What does “all-dressed” mean?
Here it just means fully dressed up with everything good. Fans of all-dressed chips will notice a similar tangy, smoky vibe.
Let Me Know How They Turn Out
If you make these all-dressed potato wedges, come back and tell me in the comments what you served them with. And if your sheet pan ends up empty too, I’d love to hear about it.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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