Easy Baked Russet Potato Wedges With Just 4 Ingredients
Sometimes the most satisfying meals come from the simplest ideas. These oven-baked russet potato wedges are proof that you don’t need a long shopping list or hours in the kitchen to put something truly delicious on the dinner table. Raw, unpeeled potato wedges go straight into a glass casserole dish along with just a handful of pantry staples, and what comes out is golden, tender, and absolutely irresistible.
Whether you’re feeding a hungry family on a weeknight or looking for a reliable side dish that practically makes itself, this recipe is going to become one of your go-to favorites. The skin stays on for extra flavor and a rustic look that everyone loves. Let’s get into it.
Why Russet Potatoes Work Best
Russet potatoes have a naturally starchy, fluffy interior that becomes wonderfully soft when baked, while the skin crisps up beautifully around the edges. They’re also large enough to cut into thick, hearty wedges that hold their shape throughout cooking. Leaving the skin on not only saves prep time but also adds texture and helps lock in moisture during baking.
Ingredients
- 4 large russet potatoes, unpeeled and scrubbed clean
- 3 tablespoons olive oil or melted butter
- 1 packet (about 1 oz) ranch seasoning mix
- Salt and black pepper to taste
Method
- Preheat your oven to 400°F (200°C). Lightly grease a large glass casserole dish and set it aside.
- Scrub your russet potatoes thoroughly under cold running water. There is no need to peel them — the skin adds flavor and texture.
- Slice each potato in half lengthwise, then cut each half into three or four long wedges depending on the size of the potato. Aim for even thickness so they bake uniformly.
- Place all the potato wedges into the glass casserole dish in a single layer, or as close to one as possible.
- Drizzle the olive oil or melted butter evenly over all the wedges, making sure each piece gets a good coating.
- Sprinkle the ranch seasoning mix generously over the top, then season with a pinch of salt and black pepper.
- Toss everything gently right in the dish to coat the wedges evenly, then spread them back out into a single layer.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 20 to 25 minutes, or until the wedges are golden on the edges and fork-tender all the way through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy them as a side dish, a snack, or even the star of the meal.
Tips for Perfect Wedges Every Time
Make sure your potato wedges are cut to a similar thickness so they all finish cooking at the same time. If you want extra crispy edges, flip the wedges halfway through the uncovered baking time. You can also add a sprinkle of grated Parmesan cheese in the last five minutes of baking for a savory, cheesy crust that takes these wedges to another level entirely.
Serving Suggestions
These baked potato wedges pair wonderfully with grilled chicken, burgers, meatloaf, or a hearty salad. Serve them alongside a bowl of sour cream, ketchup, or your favorite dipping sauce and watch them disappear from the table in no time. They reheat well in the oven the next day too, making any leftovers just as enjoyable.
