Roasted potato wedges are the perfect side dish for grilling season. They are oven baked until crispy, simple to whip up, and packed full of flavor. This recipe is also low FODMAP friendly.
Potato wedges can go with many meals
Homemade roasted potato wedges are so yummy! They are an easy and low cost side dish that pair perfectly burgers, veggie burgers, or any of your favorite grilled foods.
You also have to try these with our low FODMAP ketchup if you are currently on the low FODMAP diet. It is seriously the most delicious ketchup I’ve had, and it’s such a simple recipe. I will continue to make it even after I’m off low FODMAP, it is that good.
I can also see my family and friends loving these while watching a football or basketball game on the couch!
These are a nice substitute to French fries. Baking them in the oven as opposed to frying them keeps them heart healthy too!
Oven Baked Potato Wedges
Some recipes call for pre-soaking. Honestly, I just don’t take the time to do things like that… Maybe one day! In this recipe, after you chop your wedges to your liking, you can pop them right into the oven.
These perfect wedges only require a few simple ingredients making it a quick side dish you can throw together on busy nights.
I love having easy side dishes that require little prep and don’t require me to babysit and watch it while it cooks. These wedges hit the mark!
- The key to making potato wedges crispy is cutting them the same size, leaving space between wedges on the baking sheet, and cooking at high heat. You will definitely want to set a timer so they don’t burn while you are off doing other things.
- You can also flip your potatoes half way so that they aren’t as likely to burn. I took the easiest route possible and skipped the soaking and the flipping!
- Another thing I like to do is broil the potato wedges after baking for 1-3 minutes. Stay nearby on this step, if you aren’t careful you can easily burn them in this short period of time.
Low FODMAP Friendly
In this recipe I use garlic and onion infused oils (recipe here) to make them low FODMAP friendly for phase 1 in the low FODMAP protocol.
However, you can also substitute just regular garlic and onion powder for the same effect. See below for recommendations.
Finding delicious go-to basic recipes during the low FODMAP diet is so helpful in order to do the protocol completely and correctly. Keep this recipe on hand for an easy side dish during this phase.
Also, if garlic or onion cause unnecessary bloating or pain for you, this recipe can give you all of the yummy taste without the painful aftermath.
If you are curious about the low FODMAP diet and how it works. Learn more here. I break down what the low FODMAP diet is and how it could possibly alleviate IBS symptoms.
Like I said, if you aren’t on the low FODMAP diet, you can easily swap out the infused oils for plain olive oil or avocado oil. I would use about 1 Tbsp of minced garlic or 2 tsp garlic powder and 1-2 tsp of onion powder to get the delicious onion and garlic flavors that make these wedges so delicious.
Feel free to mix these up and make them your own by adding other ingredients like:
- Parmesan cheese at the end of baking
- Fresh parsley or Italian seasoning at the end for additional flavors
- Chipotle powder or cayenne pepper mixed in with the spices for a little kick of heat
Should I Soak potatoes in water before roasting?
If you have extra time feel free to soak your raw cut potatoes in hot water for 10 minutes. I personally have not tried this yet, but it is said to help break down starch so your potatoes can cook even more thoroughly.
Why are my potato wedges soggy?
Too much water will make your wedges soggy. This can come from two things. One, if you don’t put the wedges in a single layer or leave enough space between your wedges on your baking sheet. This will cause your potatoes to steam instead of bake.
Another thing that can happen is too much water is left on them after soaking or washing your potatoes. You might want to dry them off a bit or let them air dry to get dry potatoes before tossing them in oil.
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Watch The Tutorial:
- Russet potatoes
- Garlic infused oil (see recipe here)* or purchase your own here
- Onion infused oil (use the same method as garlic oil to make this)* or purchase here
- Kosher salt or Sea Salt
- Black Pepper
- *If you aren’t on the low FODMAP protocol, just use minced garlic and onion powder with olive or avocado oil.
- Large bowl
- Sheet pan (I love using the biggest one I possibly can fit in my oven- it truly puts baking on a whole new level)
- Parchment paper or silicone baking mat
- Measuring spoons
How To Make The Best Roasted Potato Wedges:
Really, this is so easy! Start by pre-heating your oven to 425 degrees and gather your ingredients. Line 1-2 sheet pans with parchment paper.
Cutting Potato Wedges
In order for your wedges to be crispy, you want to cut them all the same size. I like to cut mine in half long ways. Set the flat side down and cut each half into 4-5 wedges (making 8-10 wedges/potato).
Next place all of your wedges into a large bowl and pour your oils on top. (If you don’t use infused garlic oil feel free to use avocado oil or plain olive oil here).
Add your spices and prepare for your hands to get nice and messy while you mix it all together.
Spread out your sliced potatoes skin side down and make sure they don’t touch (this can make them steam which will turn out in more mushy and less crispy wedges).
Place in the oven for about 30-35 minutes, they are done when they are golden brown on the outside. Turn the pan half way through the baking time to make sure they are cooked evenly.
If at the end of cooking time you’d like just a little bit more crisp, try broiling the potatoes for 1-3 minutes. Make sure to watch during this step! It can be easy to forget and then they’ll burn. Trust me, I know!
How To Store And Reheat Roasted Potato Wedges
If you have leftovers, storing leftover potato wedges is pretty simple. Keep them in the fridge in an airtight container. They are much better heated up back in the oven, toaster oven, or air fryer. They will be soggy if you just pop them in the microwave.
Find more delicious low FODMAP recipes here:
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- 6 Russet potatoes
- 1 Tbs Garlic infused oil
- 1 Tbs Onion infused oil
- 2 tsp Kosher salt or Sea Salt
- 1/8 tsp Black Pepper
- 1 T Paprika
1. Preheat oven to 425 degrees
2. Line 1-2 sheet pans with parchment paper
3. Cut potatoes in half long ways. Set the flat side down and cut each half into 4-5 wedges (making 8-10 wedges/potato).
4. Place in large bowl and pour oil on top along with spices. Mix all ingredients evenly with your hands.
5. Spread out your sliced potatoes skin side down and make sure they don't
6. Place in the oven for about 30-35 minutes Turn the pan half way through the baking time to make sure they are cooked evenly.
7. Optional: for added crisp: try broiling the potatoes for 1-3 minutes at the end of cooking time.
*If you aren't on the low FODMAP protocol, just use 1 T minced garlic and 1-2 tsp onion powder with 2 T olive or avocado oil.
Make your own onion infused oil the same way you make garlic infused oil.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 406mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 4g