Easy Oven-Baked Potato Wedges (Edit recipe)

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My easy oven-baked potato wedges always deliver. Crispy on the outside, fluffy on the inside, and packed with bold, savory flavor! The secret? A generous toss of garlic olive oil, Primal Palate Meat & Potatoes Seasoning, and a finishing sprinkle of Maldon sea salt for that perfect salty crunch. These potato wedges are naturally gluten-free, oven-baked (not fried), and versatile enough to pair with everything from grilled meats and burgers to weeknight chicken or to bring to a Super Bowl Party. They’re hearty enough to feed a crowd but easy enough for everyday meals, making them a staple recipe you’ll come back to again and again.

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PREP TIME

1 hour and 15 minutes

COOK TIME

45 minutes

INGREDIENTS

4

Serves: 6

Ingredients

3 lb Potatoes, Russet
2 Tbsp Meat & Potatoes Seasoning - Primal Palate
0.25 cup Garlic Olive Oil - Kosterina
2 tsp Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and scrub the russet potatoes well, then cut them into evenly sized wedges.
Place the potato wedges in a large bowl and cover completely with cold water. Soak for 1 hour to remove excess starch. This step helps the potatoes bake up crispier in the oven.
After soaking, drain the potatoes and pat them very dry with a clean kitchen towel or paper towels. Removing as much moisture as possible is key for crisp edges.
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with garlic olive oil.
Transfer the dried potato wedges to a large mixing bowl. Drizzle with ¼ cup garlic olive oil and toss until evenly coated.
Sprinkle with 2 tablespoons Primal Palate Meat & Potatoes Seasoning and toss again to fully coat the potatoes.
Spread the wedges in a single layer on the prepared baking sheet, placing them cut-side down where possible. Avoid overcrowding; use two baking sheets if needed.
Bake for 35–45 minutes, flipping halfway through, until the wedges are golden brown and crisp on the outside and tender inside.
Remove from the oven and immediately finish with ½–¾ teaspoon Maldon sea salt and an extra drizzle of garlic oil while the potatoes are hot.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	9 g
Carbohydrates:	43 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	1171 mg
Fiber:	5 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.