Potato Wedge Fries

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and are a great appetizer or side for your burger or dog.

I sure do love me some fries. There's something wonderfully delicious about oven roasted fries versus traditional deep fried fries. Don't get me wrong - I love my trans fats (I'm only partially kidding), but if you ask me what my personal favorite is I will tell you its a perfectly seasoned, crisp-on-the-outside soft-on-the-inside oven baked fry.

I traditionally make my oven baked fries thinner and love to add lots of garlic and herbs, but this time I was in the mood for thick cut fries, and I had these perfect organic jumbo sized golden potatoes that were just begging to be cut into wedges and turned into jo-jos. Do you call them jo-jos in your house? I don't even know if that's a real thing, but that's what we call these fries.

Just a bit of oil and the right seasonings are all you need along with a really hot oven and some kind of non-stick surface on your baking sheet.

Nothing goes better with fries than an outstanding burger, and for this particular dinner I made stuffed bacon jalapeno cheddar burgers with homemade potato buns and sauteed corn off the cob. Oh yes - it was a good as it sounds.  No need to feel jealous... just make it yourself!

Potato Wedge Fries

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

5 from 1 vote

Print Pin Rate SaveSaved!

Course: Appetizer, Side Dish

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Hover to scale: 6 servings

Chef: Krissy Allori

Ingredients

• ▢ 3 large yukon gold potatoes
• ▢ 3-4 tablespoons olive oil
• ▢ 1 tablespoon paprika
• ▢ 1 tablespoon chili powder
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon onion dip mix
• ▢ salt and pepper (as desired)

Instructions

• Preheat oven to 400 degrees F.
• Wash and dry potatoes. Cut in half lengthwise and then cut each half into 4-6 wedges, depending on size of potato.
• Use a gallon sized sealable plastic bag to combine olive oil with spices. Add potatoes, seal bag, and squeeze until all wedges are coated with mixture.
• Using a large jelly roll pan covered in a silpat, parchment, or foil to prevent sticking, lay out potato wedges into a single layer. Bake in a preheated oven for 45-50 minutes until soft and slightly brown, turning once after about 30 minutes of cooking time.

SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!