Cook's Country Jojo Spice Baked Potato Wedges

Bomb Baked Potato Wedges with Variations

Hi, my fellow frugal foodie friends! Today I’m updating the photos and text on 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.

And while I was making Potato Wedges for years prior, it wasn’t until I applied a little science and a secret (revealed below) method that my teenager exclaimed that this recipe for these easy oven fries was “the bomb!” Hence the somewhat outdated name! for these potato wedges. Hey, it could have been worse – I’m grateful he didn’t say gnarly or rad, lol.

The Problem with Oven Fries:

I’m guessing most of us know Oven Fries; I think they became really popular a while back in the late 90s when an exercise & fitness guru (for the life of me I can’t remember her name) promoted them. I know I was psyched at the thought of simple, easy, and healthier fries.

The problem? They were never great! They were always a bit spotty and sometimes a bit limp. They’d stick to the pan and if you’d use foil, they’d still stick. And I know I’m not the only one with this problem – I’ve seen photos out there on the net! Frankly, they were just a hot mess.

Don’t get me wrong, we’d eat them all up – they weren’t horrible by any means, but we’d also learn to search for the “good” ones and we’d use a lot of ketchup – and this is from a person who doesn’t like ketchup. And at the end, we’d just kind of be eating them coz they were there on the plate. That’s no way to live! Life’s too short for lackluster fries…Can I get an “Amen” here?

About Bomb Baked Potato Wedges:

I finally got to the point where I was fed up with those old oven fries. And that got me thinking about McDonald’s fries and a Cook’s Country Jo Jo recipe I made (oh, are they ever good!) and they were both twice cooked. And so I thought I’d try that method on my oven fries.

So here they are – beautifully golden, 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. The “BOMB” as my son pronounced them! And just as an aside? They’re a fraction of the cost of any frozen, bagged fries.

Making Bomb Baked Potato Wedges:

The first “cook” is in the microwave, then they’re baked. Yup, just toss your wedges into a bowl with a little oil and a little salt or seasoning of choice and microwave them, covered tightly. The plastic wrap balloons up, which is normal. Halfway through the cooking, take the bowl out of the microwave and shake it, but do not disturb the plastic. You want all that heat and steam inside the bowl.

When finished microwaving (you will cook until the edges look translucent, seven to nine minutes total), you’ll see there’s a lot of liquid that comes off the potatoes, which is normal, too. Carefully poke a hole in the plastic wrap near the edge of the bowl to let out some of the steam and carefully remove the plastic. Any burn is not good, but a  burn from steam is especially bad…

Note that what seasoning you use and how heavily you season, as well as when you turn and remove your fries will affect how dark they are. Other things that might cause a variation is whether you use a dark or light sheet pan as well as how your oven heats and circulates air. Watch carefully the first time you make these and note any changes in time you want to apply for next time!

I swear, each batch I make looks a little different because I’m always ad-libbing and tossing them different spice blends. I’ve given some suggestions below and you can see a few different fries from over the years in the photos.

Options for Bomb Baked Potato Wedges:

I’m always fiddling with the flavors on these potatoes! Here are a few of my favorites! I’d love to hear yours.

Just know that if your spice mix contains salt, use 3 teaspoons and omit any additional salt. If it doesn’t have salt, use 1 1/2 teaspoons of salt and 1 1/2 teaspoons of spice. I suggest Kosher salt. If you use table salt, you’ll use less. Morton’s has a Conversion Chart.

  • I’ve made these with my Rotisserie Chicken Spice rub…my gosh, was it good.
  • I’ve used Cajun, Creole, and even Rib Rub. See some of these mixtures on my Spice, Herb or Flavor Packet Substitutes.
  • I’ve used rosemary and olive oil and then sprinkled with feta.
  • My family goes nuts if I make these in a loaded baked potato style: Cook them plain with just salt, then when finished, turn off the oven, cover the potatoes with a little grated cheese, and place them in the oven to melt with the residual heat. When they come out, sprinkle with bacon and add a dollop of sour cream.
  • Another fave: Parmesan cheese & herbs: Bake potatoes using the recipe, cutting down on salt to one teaspoon. When still hot from the oven add to a bowl with the cheese mixture, below, and toss.
    • 1/4 cup finely grated Parmesan Cheese
    • 1 teaspoon dried basil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Fresh parsley chopped, about a teaspoon
  • Use your imagination! I’d love to hear what your fave way to make these is!

Storing and Reheating:

Just like pizza, any fries are not ideal for heating, especially in the microwave. I would suggest putting any leftovers in a container and then refrigerating them and only when they are cold, cover them.

Reheat, lightly covered, in the oven or in a dry skillet, lightly covered, moving it around and shaking it often. Or if you have an air fryer – that’s your best bet!

Saving Money on Bomb Baked Potato Wedges:

Russets are one of the most popular potatoes and can be found in most grocery stores and supermarkets. There are definitely strategies to buying russet potatoes on a budget. Here are some tips to help you save money and get these Bomb Baked Potato Wedges on your table at a low:

  1.  Know how to store potatoes; they should be stored out of the light in a cool, dark place and not stored near onions or other vegetables that may give off gasses that hasten ripening.
  2. If you should ever have too many potatoes to eat in a reasonable time and it’s feared they may go bad, consider cooking them in a way that will easily store. Twice Baked Potatoes come to mind immediately – make them and freeze them to reheat for a dinner, later. Potatoes can be partially cooked and diced for hashbrowns, later, too.
  3. Look for larger bags or packages of potatoes. You’ll often find them for less per pound than smaller bags or potatoes sold individually. These bags may contain a mix of sizes. Sort them and set aside nice large ones for baked potatoes and maybe enough medium-sized ones for these potatoes. Use the others in recipes like mashed, hash, or soups where size doesn’t matter.
  4. Shop alternatively: at farmer’s markets or local produce stands, at your discount stores and/or at your buyer’s clubs.
  5. Look for discounts and sales: Keep an eye out for sales or discounts on russet potatoes. Grocery stores may offer discounts on older stock or during specific seasons when potatoes are in abundance.
  6. Buy imperfect or blemished potatoes: Some stores may have a section for “imperfect” or “seconds” produce, which includes russet potatoes with minor blemishes or irregular shapes. These are safe to eat and can be significantly cheaper than their perfect counterparts.
  7. Avoid pre-washed potatoes or potatoes in styrofoam/plastic wrap: Pre-washed potatoes usually cost a lot more than unwashed ones. Save money by purchasing unwashed russet potatoes and giving them a good rinse at home before use.

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!



Bomb Baked Potato Wedges with Variations

  • 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


  • 1 1/4 pounds (4 medium) cut into 6 wedges, use potatoes uniform in size if possible. Peel or not, as you wish. If you use larger potatoes, cut into 8 wedges.
  • 3 tablespoons oil
  • 1 1/2 teaspoons kosher salt (preferably Mortons or a spice blend. See main post for more information.


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.


  • 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.

Keywords: french fries, hearty sides, Oven Fries, potato wedges, Potatoes, Side, Vegetable Side

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Parmesan Baked Potato Wedges

Bake potatoes using above recipe, cutting down on salt to one teaspoon and omitting the spice blend. When still hot from the oven add to a bowl with the cheese mixture, below, and toss.

  • 1/4 cup finely grated Parmesan Cheese
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Fresh parsley chopped, about a teaspoon
Other Flavorings
  • I made these with my Rotisserie Chicken Spice rub…my gosh, was it good.
  • I’ve used Cajun, Creole and even Rib Rub. See some of these mixtures on my Spice, Herb or Flavor Packet Substitutes.
  • I’ve used Parmesan and Rosemary.
  • I’ve used Rosemary and olive oil and then sprinkled with feta.
  • My family goes nuts if I make these plain, then cover with a little grated cheese and place them in the oven to melt with the residual heat…then sprinkle with bacon and a dollop of sour cream.
  • Use your imagination!

Left Overs?

Yeah, right! As if you’ll have any! Try breaking them up and reheating in a skillet the next morning for hash browns.

7 thoughts on “Bomb Baked Potato Wedges with Variations

  1. I’ve tried the microwave pre-cook too. 🙂 And, I’ve had the same sort of experience with the potatoes sticking to foil even when using oil. I love crispy wedges so I’ll have to try this one day.

  2. Pingback: Saturday, October 25th | Meta's 1942 Meals

  3. bethanie

    ok, so I’ve made about 10 comments today, then I saw this post. I just had to comment coz these look so perfect. This precooking method is super amazing and sounds pretty easy and I can’t wait to try it!

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