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–+ servings
Crispy potato wedges on parchment paper in a basket

Sides for Burgers

Isabel Laessig
Try my side dishes for hamburgers, including classic baked potato wedges, to find your new favorite side dish for your next burger night!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 people
Calories 383 kcal

Equipment

  • 1 Baking sheet
  • Parchment paper
  • 1 kitchen knife make sure it is nice and sharp
  • 1 large bowl
  • kitchen or paper towels
  • 1 Cutting board
  • oven
  • 1 Whisk
  • 1 spatula

Ingredients
  

  • 6 medium russet potatoes
  • ¼ cup olive oil
  • 1½ teaspoons paprika
  • 3 teaspoons garlic powder
  • 1 teaspoon onion powder or dried green onion
  • 2 teaspoons salt
  • 2 teaspoons dried rosemary leaves optional
  • freshly ground black pepper optional

Instructions
 

  • Rinse and scrub potatoes, but do not peel. Cut each in half lengthwise.
    6 medium russet potatoes
    slicing a potato in half
  • Cut the potato in half again to create 4 wedges.
    Slicing the half of potato into half again
  • Cut the halves in half again to create 8 wedges total. Do this for all potatoes.
    Cutting the final wedges of potatoes
  • Soak the potatoes in cold water for 10 to 15 minutes. While they soak, preheat the oven to 400°F. Line a large baking sheet with parchment paper.
    soaking potato wedges in water
  • Combine olive oil, salt, and all seasonings except parsley in a bowl. Drain the potatoes, then dry them with a tea towel or thick paper towel. Place them in the same bowl as the seasonings, toss, and then rub with the seasoning so they are all evenly coated.
    ¼ cup olive oil, 1½ teaspoons paprika, 3 teaspoons garlic powder, 1 teaspoon onion powder or dried green onion, 2 teaspoons salt, 2 teaspoons dried rosemary leaves, freshly ground black pepper
    Seasoned potato wedges on baking sheet
  • Arrange the potatoes on the baking sheet, cut-side down. Do not overlap any potatoes or crowd the baking sheet - bake in two batches if necessary. Add to the oven for 20 minutes, then flip them with a spatula and bake for another 10 to 15 minutes, until golden and crispy.
    crispy baked potato wedges on baking sheet
  • Remove from oven and top with fresh parsley. Let cool 5 minutes. Serve, and enjoy!
    Potato wedge dipped in ketchup over plate of potato wedges

Notes

  • Be sure to soak the potatoes in cold water. This will get rid of some of their starch, enabling them to become crispy while they bake. If you don't soak them, they won't be as crispy.
  • You can make these potato wedges ahead by cutting the potatoes, then soaking them in a bowl of cold water mixed with a little bit of vinegar or lemon juice. This prevents them from turning brown while they wait in the refrigerator.
  • The key to crispy baked potato wedges is to only flip them once. Wait until they are golden and crispy on one side, then flip them only once at the 20-30 minute mark.
  • Try to use potatoes of roughly the same size so they bake evenly. Keep the wedges uniform when you cut them for the same reason.
  • You can also use an air fryer for potato wedges.
Air Fryer Potato Wedges
  1. Preheat air fryer to 400°F.
  2. Cut potatoes into wedges as instructed above.
  3. Place potato wedges in the basket of the air fryer. Leave a little space between each potato - don't let them overlap.
  4. Air fry for 10 minutes.
  5. Open the air fryer and flip each potato wedge.
  6. Air fry for another 5 minutes or until the potato wedges are nice and crispy.

Nutrition

Serving: 1servingCalories: 383kcalCarbohydrates: 60gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1181mgPotassium: 1382mgFiber: 5gSugar: 2gVitamin A: 374IUVitamin C: 18mgCalcium: 48mgIron: 3mg
Keyword burger side dishes, easy sides for burgers, sides for burgers, sides with burgers
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