potato wedges

potato wedges

I have two main weakness: pasta and potatoes.

I crave them alllll the time.

I finally figured out how to make awesome potato wedges with no frying, so here you go. Brace yourself for an additional few pounds and a considerable amount of happiness. Also cravings. Sorry.


When it comes to seasoning, there are lots of options! Lemon pepper and salt are amazing, Tony’s cajun is great, a combination of cayenne, salt paprika, garlic powder and pepper is delicious too. Just use a good amount – 1/2 to 1 tablespoon total in most cases.


  1. Preheat the oven to 425 F.
  2. Wash each potato, scrub dry and cut into 8-12 wedges – make sure the wedges are all the same size.
  3. Put them on a large baking sheet (no parchment or aluminum foil, please! they need contact)
  4. Add a ton of seasoning. Really go wild with it!
  5. Add enough oil to cover the wedges and the sheet and mix everything together with your hands! Make sure the sheet has a thin layer of oil on it – you need a good amount of oil to keep them from sticking.
  6. Arrange them neatly on the sheet so they aren’t touching
  7. Bake at 425 F for 20 minutes.
  8. Flip them.
  9. Bake for another 10-15 minutes or until soft in the middle!



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