Oven Baked Potato Wedges: Wedges of thickly sliced potatoes that have been coated with a special seasoning blend and and then oven fried for a crisp exterior and perfectly tender filling on the inside. This is my healthy spin on a fried classic!
Do you have a regional favorite dish?
I live in North Carolina, so you would think that barbecue would be my go to regional favorite, rights?
But I grew up in Ohio.
So let’s talk about what OHIO is known for.
I grew up in the Akron/Canton area. At first I thought about Buckeyes. You know chocolate peanut butter nuggets–oh so good! But seemed like an over done thing–not that I would EVER turn down one, but do you really need another recipe for a Buckeye?
I thought back to my childhood. Chicken and JoJos.
That was my family’s go-to meal at least once a month. My family loved to get that meal with a side of spanish rice–talk about a carb overload! But you say Chicken and JoJos and I have the fondest memories of sitting on our patio digging in (often times in my swimsuit.)
And that is where my inspiration for this dish came–the JoJo potatoes.
Oven Baked Potato Wedges
Jojo potatoes are simply potato wedges oated in a seasoned flour and then deep fried. They are crisp on the outside and soft, like a mashed potato almost, in the center.
It was high time I cave these deep fried potato wedges a healthy make-over.
How could I recreate potato wedges without deep-frying?
I already have oven fries and grilled fries, but I really wanted a seasoned potato wedge with a crispy coating for these JoJo potatoes.
After experimenting many times, I discovered the secret to replicating the deep-fried texture of a potato wedge WITHOUT all the excess fat that comes with frying.
How to Make Oven Fried Potatoes
Step One: Par-Boil the Potatoes
- The first and most important step to making perfect oven fried potato wedges is to par-boil the potatoes first.
- This step of boiling the potatoes first will give the center time to become very soft, like it would if you deep fried these potatoes.
Step Two: Slice the potatoes into wedges.
- Cut the potatoes in half lengthwise and then each half into fourths–creating eight potato wedges per potato.
Step Three: Coat each potato wedge with seasoned flour.
- I put my flour into a freezer bag with homemade seasoned salt and then add the potato wedges to the bag.
- That makes it easy to toss the potatoes in the seasoned flour for an even coating–not to mention quick clean-up!
And I bet you are asking yourself, how is the flour going to stick to the potatoes without an egg wash? Because the potatoes have been parboiled, the coating is able to easily dust the potato wedges.
Step Four: Shake off Excess Flour
- This is an important step that should not be missed, or your potatoes will get gummy as they bake.
Step Five: Bake the potato wedges
- Place seasoned potato wedges on baking sheet greased with canola oil or nonstick spray. Mist with nonstick spray or toss potatoes with 2 teaspoons canola oil.
- By baking the potato wedges at a high temperature, the outside of the potato is able to get crisp quickly, and since the potatoes have been parboiled the inside of the potato cooks up perfectly.
This is the best method for oven fried potatoes ever!
Notes on Oven Fried Potatoes
- I think russet potatoes are best for potato wedges, as their starch content is perfect.
- I do NOT peel the potatoes first, you can if you like, but JoJo potatoes have the skin left on.
- This is one time I prefer using an oil mister or non-stick spray to grease baking sheet and to lightly spray potatoes. However, you can toss with a bit of canola oil. Don’t use olive oil, as the flavor will over-power the fries.
- In place of seasoned salt, you can use, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon onion powder.
More Perfect Potato Recipes
- Oven Baked Fries
- Grilled French Fries
- Buffalo Crispy Smashed Potatoes
- Instant Pot Baked Potatoes
- Perfect Mashed Potatoes
Oven Fried Potato Wedges
- 4 large russet potatoes scrubbed
- 1/4 cup flour
- 1 tablespoon seasoned salt
- 3 teaspoons canola oil or nonstick spray
- Place potatoes in large pan and cover with water. Bring to a boil and boil for 10 minutes.
- Remove from water and allow to cool until cool enough to handle.
- Preheat the oven to 425 degrees.
- Slice potatoes into 6-8 wedges each.
- Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.
- Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.
- Spread out the potatoes. Toss with remaining oil or spray well with nonstick spray.
- Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.