Potato Wedges

These are the perfect comfort food. Sometimes I just cut up potatoes, make this recipe, and call it a day. Use whatever seasoning you like. Rosemary, salt, pepper, and garlic always pair well with potatoes. So does Tony’s. Just kidding. Tony’s goes with everything! I actually made the ones in the picture without any oil. And, yes, I eat my wedges with mustard.



  • 4 medium potatoes
  • 3 tablespoons of olive oil (optional)
  • Seasoning of choice

Cut your potatoes into wedges by cutting in half lengthwise, then cutting those halves in half. Now cut each of those halves in half.

In a large bowl, combine seasoning and oil.

Add wedges and toss to coat. You might have to add them in batches depending on the size of your bowl and your potatoes.

Bake in a 425° preheated oven for 30 minutes. Keep an eye on the after about 25 minutes so they don’t burn.

If you like them super crispy, broil for a minute or two at the end.


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