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Baked potato wedges

Baked potato wedges: crispy on the outside, creamy on the inside, buttery and salty everywhere! #vegetarian #glutenfree

When something is really, really good, it doesn't have to be fancy. These baked potato wedges are really, really good, as good as they were when I first published the recipe back in June 2006. Actually, maybe they're better now, because they're a very occasional treat.

As comfort food goes, potatoes hardly ever fail to please. These potatoes require minimal preparation, and they come out of the oven crispy on the outside, creamy on the inside, buttery and slightly salty. In short, these potato wedges are perfect, and they don't even need to be dipped in ketchup or fry sauce or anything. All I can tell you is that I'm glad my husband Ted was out of town when I made them to take new photos. When they are hot right out of the oven, these potatoes are simply irresistible. I wouldn't have wanted to share.

These crispy baked potato wedges, with creamy goodness on the inside, will be the hit of any party. #vegetarian #glutenfree

Baked potato wedges {vegetarian, gluten-free}

From the pantry, you'll need: olive oil, butter, seasoned salt.

Updated from this earlier post, and slightly adapted from Bon Appetit; serves 4-8.


4 large russet potatoes, washed and scrubbed (do not peel)
1/4 cup (1/2 stick) butter, melted
1/4 cup olive oil
1 Tbsp seasoned salt (I like this one from Penzeys)


Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil, and set aside.

Cut the potatoes lengthwise into 8 wedges each (you will have 32 long wedges in all).

In a large mixing bowl, stir together the butter, olive oil and seasoned salt. Drop the potatoes into the bowl, and turn them over and over to coat each wedge with the seasoning.

Arrange the wedges in a single layer on the baking sheet.

Bake for 25 minutes. The side facing down will be nice and brown. Turn the potatoes gently, and bake for an additional 10 minutes.

Serve hot. 

[Printer-friendly recipe.]

More ideas for potatoes:
Roasted potatoes with lemon thyme vinaigrette, from The Perfect Pantry
Twice baked potatoes, from She Wears Many Hats
Loaded turkey chili baked potato, from Skinnytaste
Light Southwestern twice-baked potato, from Cookin' Canuck

Baked potato wedges: crispy, creamy, buttery, salty. #vegetarian #glutenfree

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Oh, yes! Well, too late for the Mother's Day breakfast cooking now -- without me in the kitchen!

Now that I am rarely eating them, I have to agree that potatoes are the ULTIMATE comfort food. They sound delicious; I'm glad you didn't have to share!

Susan, any day is the right day for these potatoes!

Kalyn, I made just a small fraction of the recipe to update this post, but if I'd made more, I would have eaten all of them. So very good.

YUM! Maybe with an omelette for (oh how I love Woodman's Eat in the Rough), the photo is absolutely mouth-watering.

I told my husband about the potatoes, so he made them for dinner, and loved them! He used a Texas spice mix with salt, and some Sriracha to dip into... with yogurt for me. He's very enthusiastic!

Mary, invite me!

Susan, that husband of yours is a good man. So glad you enjoyed these simply divine baked potatoes.

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