Baked Potato Wedges

The Super Bowl is just around the corner! Everyone knows that the Super Bowl isn’t really about the game, or even the commercials, as many would have you believe.  It is, in fact, about all the delicious finger foods.  I mean, come on! Who doesn’t love fresh baked sourdough bread with spinach dip, chicken wings, pull-apart garlic knots, and potatoes?!?!

Oh Potatoes!  We LOVE potatoes in our house.  You can do so many things with potatoes: baked potatoes, mashed potatoes, French fries, and potato chips, are some of our favorites, not to mention these scrumptious potato wedges.

They are super-duper easy to make. All you need is potatoes (of course), oil, and Lawry’s Seasoned Salt

Once you’ve chopped the potatoes, I recommend putting them in cold water and letting them soak for an hour or so.  If you didn’t plan ahead (and let’s be honest, that probably happens a lot more often than actually planning ahead, at least for me it does), it’s okay to not soak them—they still turn out very tasty.  I would just recommend rinsing them 3-4 times with cold water before continuing with the recipe. 

After rinsing them, dump them out onto a cotton tea towel and dry them as best as you can.  Put them back in a bowl, drizzle them with oil, and sprinkle them with Lawry’s Seasoned Salt.  Give them a good stir to even out the oil and spice. I like to give them one final little sprinkle of seasoning just before I put them in the oven. 

**Side Note: Make sure you use a baking tray that has sides.  I made that mistake recently, and oil and potato juices leaked out all over my oven!  You live and you learn, right?

Baked Potato Wedges

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  • 5 lbs Russett Potatoes
  • ¼ cup Olive oil (or vegetable oil)
  • 2 TBSP Lawry’s Seasoned Salt, + a little extra for dusting


Cut the potatoes in half, and then cut each half into quarters.  Try to make the wedges as evenly sized as possible so that they bake at the same rate. Rinse the cut wedges in cold water 3-4 times, and if you have time, soak them in cold water for 1 hour, then rinse again. 

Drain the water and dry them with a cotton tea towel. Put the wedges in a large bowl and drizzle the oil over them.  Stir them well so that the oil is evenly coating each wedge.  Sprinkle your Lawry’s Seasoned Salt over the wedges and stir them again. 

Place the wedges on a greased baking sheet, spacing them out as evenly as possible, and make sure that they are in a single layer. Just before putting them in the oven, sprinkle a little bit more Lawry’s Seasoned Salt over them—just a small dusting. 

Bake them at 425 Degrees Fahrenheit for 20 minutes, or until the potatoes are soft when you insert a fork into them.

Our family’s favorite condiment is a mixture of Mayonaise and Ketchup, or Ketchonaise as we call it. It is roughly a 1:2 ratio—1/3 cup Mayo: 2/3 cup ketchup.  **I recently found out that Heinz has capitalized on this delicious combo and made their own version. They call it Mayochup, and you can buy it if you want, but it’s also very easy to just make at home.**