Name: Roasted Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Ingredients: For the Roasted Potato Wedges; 2 pounds small Yukon Gold or yellow potatoes; 1 tablespoon olive oil; 1 teaspoon flake sea salt; ¼ teaspoon black pepper; A generous sprig of fresh thyme (about 15 stems) roughly torn; ⅓ cup good-quality mayonnaise; 1 teaspoon fresh lemon juice; 1 teaspoon apple cider vinegar; 1 teaspoon Dijon mustard; ½ teaspoon maple syrup; Salt and black pepper to taste

Sides

Roasted Potato Wedges

Author: Mary DiSomma

Potatoes have always had a special place at my table. Maybe it’s my Irish side showing, but give me a crispy roasted potato wedge and I am one happy woman! Growing up in an Italian household, we didn’t always lean on potatoes as a side dish, but after years and years of cooking for my family, I know how versatile they are. Whether I’m making a Greek chicken, steak on the grill, or even a simple egg breakfast, these crispy roasted potatoes fit right in. So without further ado, here is one of my all-time favorite potato recipes!

Ingredient Tips

Yukon Gold potatoes are my favorite choice for this sheet pan recipe. They make wonderful baked potato wedges because they have the perfect amount of starch. That means crispy, golden edges, while the inside stays buttery and tender. Russets are another good option if you want a fluffier interior.

Preparation + Preservation Tips

When I’m making any kind of herb-roasted potatoes, parchment paper wins over aluminum foil. It prevents sticking, allows the wedges to brown evenly, and makes cleanup a breeze. You CAN use aluminum foil if you like, but parchment yields more consistent crispiness in my experience.

It can be tricky to get that perfect crisp on potatoes in the oven—unless you have a couple good tricks up your sleeve! There are a few common mistakes that can keep your wedges from crisping up. Avoid these, and you’re good to go!

Too Much Crowding

Potatoes need space to roast. If they’re piled up, they’ll steam instead.

Not Hot Enough

A fully preheated 425 °F oven is key to crisp edges.

Too Much Moisture

Be sure to dry your potato wedges thoroughly if you soak first (which I recommend)!

Soaking potatoes in cold water for 30 minutes before roasting can help remove excess starch, which will help get those crispy edges. It’s not absolutely necessary, but if you have the extra time, it’s worth it. Just be sure to dry the wedges thoroughly before seasoning—moisture is the enemy of crispiness!

Extra Tips

This recipe is one of my go-to easy side dishes. Tossed with olive oil, sea salt, black pepper, and thyme (a Mediterranean herb that adds a savory, minty flavor note), these wedges roast up crisp on the outside and tender on the inside. Paired with my lemon Dijon mayo for dipping, they’re the perfect balance of comfort and elegance… and they go great with just about anything!

Potatoes are like a blank canvas—they pair well with just about anything. Ketchup is a timeless classic, but I love serving my oven roasted potato wedges with all kinds of more impressive dips. Try them with:

Creamy Homemade Horseradish Sauce Recipe➝

Mary’s Easy Homemade Tartar Sauce with Fresh Dill➝

Mary's Homemade Remoulade Sauce➝

Mary’s Sweet & Spicy Bourbon BBQ Sauce Recipe➝

Lemon Mayo Dip Recipe➝

Three Easy Dipping Sauce Recipes for Tater Tots➝