Potato Wedges

Crispy on the outside, and tender in the inside. Oven-roasted potato wedges are easy to make, and a great alternative to French fries. Some restaurants often call these steak fries. You can marinade in advance to save time.

Makes 8 portions
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


4 medium russet potatoes, scrubbed, rinsed, and cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced fine
1/4 teaspoon chili powder, crushed fine
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt or Johnny’s garlic spread seasoning
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt


Preheat oven to 425 degrees F.

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly. You can shake in a large Ziploc baggy and let it sit for an hour or so in advance to help you prep your dinner early.

Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender in the center. Serve immediately, sprinkled with more salt if desired. Serve with your favorite dipping sauce. I like using thousand island.

Thousand Island dressing:
Inspired by: