My Mom’s Baked Potato Wedges aren’t your average potato wedge, no, no. There’s no soaking, par boiling or frying needed. These are baked after getting tossed in beaten egg white to seal them and help your favorite seasoning adhere while getting a puffy, golden brown in the oven.
Baked Potato Wedges
Thick slices of potatoes, typically unpeeled and 8 from each russet potato, are more than enough per person. These oven baked potato wedges are great for the kids, too. The best part is any favorite seasoning can be used to suit whatever you’re serving these with.
These crispy baked potato wedges are a favorite whenever tots or french fries need a shake up on the menu! Often times called bar food fries or steak fries, these baked potato wedges are super easy to prepare.
I remember eating these as a kid and thought these were the best, namely because we could have “french fries” with dinner. Who knew they were baked and better for you? Not me, I just knew I had my french fries!
I loved how the outside was all puffed up and had lots of seasonings on each wedge. It was due to the beaten egg white she had tossed the potato wedges in prior to baking. The egg whites sealed each potato wedge and steamed the potato on the inside while allowing the outside to get crispy. Pretty cool trick!
I like to use garlic and onion powder, a sprinkle of kosher salt and sesame seeds like my mom did. The little pops of sesame flavor are amazing on these and bring back great memories. You could also use any seasoning salt or blend you prefer. Enjoy!
Here are some other seasoning blends of mine I like to use on these:
Mom's Baked Potato Wedges
- 4 russet potatoes
- 1 egg white beaten
- 1 tbsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Preheat oven to 450°F. Mix the sesame seeds, garlic and onion powders and salt and pepper in a small bowl. Set aside.
- Wash each potato and leave skin on. Slice potatoes lengthwise. Slice each half in half again and then each piece into two pieces. You should have 8 long slices per potato.
- In a large bowl beat egg white until foamy. Place potato wedges in bowl of beaten egg white and toss to coat.
- Arrange potato wedges skin side down on a lined baking sheet. Sprinkle with seasoning blend and bake 30-35 minutes, or until the potatoes are cooked through, browned and crispy.
- Serve as is or with condiment of choice like catsup (ketchup), Ranch dressing, sweet chili sauce, honey mustard, sour cream or mayo.