My potato wedge recipe takes a classic American side and elevates it with a simple, flavorful twist. These baked wedges are crispy on the outside, pillowy inside, and seasoned with a homemade Western-style blend — no deep frying required.
I enjoy reimagining familiar flavors from my childhood, and this potato wedge recipe is one of those successful experiments. The wedges are coated in a bold seasoning mix and given a crunchy coating thanks to a simple egg white bath. The result is a satisfying contrast of textures: crisp exterior and soft, fluffy interior.
For the seasoning I combine sesame seeds with garlic and onion powders, salt, and pepper for a Western-style kick. The blend is flexible, so feel free to swap in your preferred spices or use another seasoning mix you enjoy.
INGREDIENT NOTES AND SUBSTITUTIONS
- Russet Potatoes – Ideal for wedges because they’re dense, hold their shape, and have thicker skins. Large russets make easy-to-grab wedges. White potatoes can work if russets aren’t available.
- Egg White – The key to getting a crispy crust while keeping the inside tender. I don’t recommend skipping or substituting this ingredient.
- Sesame Seeds – Add a toasty, nutty crunch once baked. Poppy seeds can be used as an alternative if needed, though the flavor will differ.
- Garlic Powder – Blends smoothly into the seasoning mix and adds classic savory depth. Dried chives offer a different but complementary flavor.
- Onion Powder – Provides a mild savory heat that helps balance the other seasonings.
- Salt & Pepper – Essential for seasoning and bringing out the other flavors.
HOW TO MAKE MY POTATO WEDGE RECIPE
- Preheat: Set your oven to 450°F (230°C).
- Mix the Seasonings: In a small bowl combine sesame seeds, garlic powder, onion powder, salt, and black pepper. Set aside.
- Prep the Potatoes: Scrub the russets and leave the skins on. Slice each potato lengthwise, then cut each half in half, and again so each potato yields about 8 long wedges. Repeat for all potatoes and set aside.
- Beat the Egg White: Separate one egg white into a large bowl and beat until frothy.
- Coat the Wedges: Toss the wedges in the beaten egg white to coat. Arrange them skin-side down on a lined baking sheet, then sprinkle the seasoning mixture generously over each wedge so they’re well covered.
- Bake: Bake for 30–35 minutes, until the wedges are golden brown and crispy. Test doneness by piercing with a fork; if it slides in easily, they’re done. If needed, bake another 5 minutes.
- Serve: Serve hot on their own or with your favorite condiments.
What are the best dipping sauces for potato wedges?
There are many great options. Classic choices include ketchup, Ranch dressing, sweet chili sauce, honey mustard, sour cream, and spicy mayo. Offering two or three dipping sauces makes a fun spread for guests or family.
Are homemade potato wedges healthier than regular fries?
Yes. Because these wedges are baked rather than fried, they avoid the excess oil and added fat associated with deep-fried fries while still delivering great texture and flavor.
Why might my wedges turn out soggy?
Sogginess can result from soaking or parboiling before baking, or from overcrowding the pan. This recipe avoids those steps and uses an egg white coating to help the exterior crisp up in the oven.
Can you refrigerate potato wedges?
Yes. If prepping ahead, keep sliced potatoes submerged in cold water in the fridge for up to 24 hours. Cooked wedges will keep in the refrigerator for about four days; reheat in a hot oven to restore crispness.
Mom’s Potato Wedge Recipe
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Ingredients
- 4 russet potatoes
- 1 egg white beaten
- 1 tbsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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Preheat oven to 450°F. Mix sesame seeds, garlic powder, onion powder, salt, and pepper in a small bowl and set aside.
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Wash potatoes and leave skins on. Slice lengthwise, then cut each half into quarters so each potato yields about 8 wedges.
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Beat the egg white in a large bowl until foamy. Add the wedges and toss to coat evenly.
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Arrange wedges skin-side down on a lined baking sheet, sprinkle with the seasoning blend, and bake 30–35 minutes until browned and crispy.
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Serve warm with your choice of condiments such as ketchup, Ranch, sweet chili sauce, honey mustard, sour cream, or mayo.
Notes
Nutrition
The nutrition information is an estimate and should not replace professional dietary advice.
