Hi, my fellow frugal foodie friends! Today I’m updating my Bomb Baked Potato Wedges. I don’t think I’ve touched this post for this easy dinner staple since I first posted it way back in 2014.

By the way, these aren’t your ordinary oven fries. It wasn’t until I applied a little science and a secret method (not so secret, now) that my son declared these wedges were “the bomb!”

The Problem With Most Potato Wedges:

I still remember the first time I made potato wedges; it was a long, long time ago! Some fitness guru (was it Denise Austin? Maybe Susan Powter?) promoted them. The idea spread like wildfire across the country. Healthier fries AND easy to get on the table? I was all over that one!

The problem was they were ok, never great, and half the time they were a hot mess, spotty in places, limp, sticking to the pan, and if you used foil, sticking to that. Even worse, whenever there was a “good” fry, golden and crunchy, it would just encourage us to keep eating!

So we’d search for the “good” ones and use a lot of ketchup. At the end, we’d just work our way through all of them just coz they were there on the plate. That’s no way to live; life is too short for lackluster fries.

About Baked Potato Wedges:

I was getting a little fed up with oven fries and started thinking about how the best fries are always twice-cooked. Of course, there’s McDonald’s, but also the Cook’s Country JoJos that are a family fave. I thought I’d use the same method (minus the frying) for my oven fries.

So here they are – beautifully golden (although color will vary with different seasonings), crunchy on the outside, creamy inside. I’m telling ya, they are a wonderful thing! A few minutes of extra work and you’ll have wowza oven fries! The best oven fries. And just as an aside? They’re a fraction of the cost of any frozen, bagged fries.

Baked Potato Wedges – crispy outside, tender and fluffy inside

Making Baked Potato Wedges:

So the wedges are twice-cooked: the first “cook” is in the microwave with a little oil and spices of choice, then they’re cooled and baked. All the deets are in the recipe. I hafta stress, be very careful when removing the plastic. Burns from steam are particularly nasty.

Also, be aware that the potatoes need to cool after microwaving and before baking, for at least 10 minutes and up to 2 hours, so make sure to allow for that when planning.

Watch the timing carefully the first time you make these. The wedges might cook up quicker or take longer depending on what kind of sheet tray is used (darker ones promote more browning than lighter, edges can make a difference, and avoid any “air bake” sheets). Of course, ovens vary, too.  Make a note for next time.

The first “bake” in the microwave

Seasoning:

I love to change up the seasoning when making the Baked Potato Wedges. These are fabulous with just salt, but adding a seasoning blend or rub takes it next level.

If a spice blend has no salt, just add in anywhere from 1 1/2 teaspoons up to a tablespoon of the blend, adjusting for personal taste. Some of it will be drained off after microwaving.

If the spice blend contains salt, it’s not much of a worry unless you’re using a larger amount of the salt. If you’re using a tablespoon (or more) of the blend, I’d suggest cutting the salt in the recipe in half.

Seasoning Blends You Might Like:

You can buy and use any spice blend of your choice, but making your own will save some bank.

• Cook’s Illustrated Jojo Spice Blend – a simple blend with a bit of a kick from cayenne.
• Rotisserie Chicken Seasoning – not just for chicken anymore! Three different kinds of pepper with onion and garlic powder.
• Favorite Spice Blends – check out my menu of different blends and rubs for more options.

We also love to toss the potatoes, hot from the oven, in a bowl. Sprinkle with 1/3 cup grated Parmesan and Italian seasoning, and toss together. Another option: do the same but use Feta and Greek seasoning.

JoJo Spice

Leftover Baked Potato Wedges:

Store in the refrigerator, tightly covered, for three to four days. This works best if cooled before covering.

• Air Fryer: reheat 7 or 8 minutes at 375 degrees F.
• Oven: preheat to 400 degrees F. Bake for 10 to 15 minutes, turning once.

Consider freezing. Reheat from frozen as above, adding a little more time.

Refashioning into another recipe might be more successful. Turn them into loaded fries with cheese, bacon, and toppings of choice. Chop and reheat in oil in a skillet for hash browns. Add to wraps or burritos.

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Russets:

Once home, store in a dark, cool, dry area, well-ventilated, away from onions. Remove from plastic. A paper grocery bag with the top folded is ideal. It keeps them in the dark and reduces condensation.

• For best value, larger bags are cheaper per pound unless there’s a great sale on another size.
• Don’t pass on value if the potatoes look “dirty.” Those that aren’t washed absolutely clean store better.
• The largest bags might have a mix of sizes; sort and pick out larger ones for recipes needing whole potatoes; reserve others for recipes where size doesn’t matter.
• A large russet runs about 8 ounces, a medium about 5 ounces, a smaller a few ounces less.
• Think seasonally; although never expensive, russets are in season and at their lowest from late summer through winter. Take advantage and use more often.
• Large bakers packaged and wrapped are never a good value; they’re pricy and way over normal serving sizes. Save for special occasions and pick them up at your buyers’ club.

Hey guys, I hope you get as much enjoyment from these fries as we have over the years and that you find my tips and tricks helpful! Take care and happy cooking!

Mollie

Baked Potato Wedges

Baked Potato Wedges with Variations

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• Author: mollie kirby
• Prep Time: 10 minutes
• Cook Time: 25 - 30
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Potato
• Method: Microwave/Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/4 pounds (4 medium) cut into 6 wedges; use potatoes of uniform size if possible. Peel or not, as you wish. If you use larger potatoes, cut into 8 wedges.
• 3 tablespoons oil
• 1 teaspoon table salt or 1 1/2 teaspoons Morton’s kosher salt, or 2 teaspoons Diamond Crystal Kosher salt. Sub in a spice blend, but see the main post for more information.

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Instructions

In a large, microwave-safe bowl, toss potato wedges with oil and salt (or spice mixture); cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes total. Shake bowl (it will be hot!) without removing or disturbing plastic wrap to redistribute the potatoes halfway through cooking.

The plastic wrap is going to expand dramatically – don’t worry, it will be fine.

When ready to remove, the potatoes should be not quite cooked through, a little soft and gummy, and just a bit translucent at the very edges. If not recover and put back in the microwave for a minute or two.

Make about an inch-long puncture with a sharp knife in plastic wrap, being very careful of the steam that will rise. When the steam dissipates, remove plastic. Very gently stir, then using a slotted spoon and allowing excess moisture to fall back into the bowl, arrange potatoes on rimmed baking sheet and cool about 10 minutes on the counter. (Potatoes can sit at room temperature for up to 2 hours.)

Without being overly fussy, it’s best if the larger potatoes are on the outside and smaller ones are in the middle. Knock them over so a cut side is down. Bake at 450 for about 30 to 35 minutes total, turning over once the bottoms are nicely browned, at about 15 to 20 minutes. Continue to bake until golden, brown, and delicious.

Notes:

• Some of the oil and salt or spice mixture IS discarded when potatoes are drained.
• Expand recipe by using a potato per person (if medium-sized)
• Size matters – if you use all different sizes, they’ll cook at different rates.
• Salt is really not optional – it helps draw out the moisture and make a crisp crust. If your spice mix doesn’t have it, add 1 1/2 teaspoons of salt and 1 1/2 teaspoons of seasoning mix.
• Kosher is better in this case because it is made specifically to help draw moisture out of items but it is NOT a 1 to 1 substitution with table salt. Here’s Morton’s Conversion Chart.