Looking for classic baked potato wedges, crispy on the outside, soft on the inside, and perfectly salted? Have we got the recipe for you.

Oh hi. Looking for the perfect wedge? May we introduce this baked potato wedges recipe. Just like the shoes of the same name, this recipe will be your trusty side kick. It’s the perfect side dish for pairing with just about anything, from salmon to burgers. These babies are crispy on the outside, soft on the inside, and seasoned to perfection. Heck, we’re getting hungry just talking about it! Alex loved them, I loved them, and our son Larson loved them (he called them fries, but close enough!). Keep reading for the recipe!

How to make the perfect baked potato wedges

If you’re looking for expert opinions on making baked potato wedges, we’ve got your back! When making our Seasoned Baked Potato Wedges recipe, Alex and I tested all sorts of variables of the humble wedge. Olive oil versus butter, parboiled versus only baked, and waxy versus russet potatoes. You could say that we totally nerded out on potato wedges! For that recipe, we ended up with medium-sized russet potatoes that result in perfectly seasoned, large potato wedges. But for this recipe, we wanted something a little different!

This baked potato wedges recipe is even easier: it stars small waxy potatoes, cut into wedges and baked in a very hot oven. They’re covered in salted butter, and seasoned simply with kosher salt and black pepper. You could do this without a recipe, of course, but the quantities and timing here makes them come out perfectly every time.

Here’s how to make baked potato wedges (see the full recipe below):

Cut 2 to 3-inch long waxy potatoes into wedges (see the video below).
Mix them with melted salted butter, kosher salt, and pepper.
Place on a parchment lined baking sheet and bake at 425 degrees for 20 minutes on one side, then flip and bake 15 minutes on the other side. Serve immediately.

Video: How to cut potato wedges

Now, before you get to the recipe: do you know how to cut potato wedges? Though it seems self-explanatory, sometimes it’s confusing when you get to the cutting board of exactly how to cut the potatoes. Here’s a video of me cutting potato wedges in our kitchen:

What are waxy potatoes vs starchy potatoes?

This baked potato wedges recipe calls for waxy potatoes. What are waxy potatoes versus starchy potatoes? Waxy potatoes are varieties like red or new potatoes: they have low starch content and hold their shape after cooking. Starchy potatoes are high in starch and fluffy: they’re great for mashing, but don’t hold their shape.

If you’re shopping for waxy potatoes, how to tell which are waxy when you’re in the grocery store? Here are types of potato varieties that are considered waxy potatoes:

Red potatoes
New potatoes (small red potato variety)
Fingerling (though they have a different shape, they’d work here!)
Carola
Inca gold
Rose gold
Purple viking

Source — Huffington Post Let us know if you run across others that we should add to our list!

Can this recipe be made in advance?

Unfortunately, these baked potato wedges are best when they’re freshly made. Right out of the oven, they’re hot and crispy, but they become softer as they cool. If at all possible try to make them 45 minutes before you’d like to serve them.

If you’d like to do a bigger batch and have leftovers, you can double the recipe: we’d recommend baking at 450 degrees and increasing the bake time until the 2 sheets of potatoes are crispy. Store leftovers refrigerated, and you can reheat them in a 425 degree oven to get them crispy again. The second time around they’re still good…but not quite as magical as the first time!

Serve these baked potato wedges with baked salmon, a burger, or a BBQ sandwich or Swiss melt. Perfection! Let us know what you think in the comments below.

This baked potato wedges recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use olive oil and add pinch more salt.