This 4-ingredient oven potato wedges recipe is my weeknight secret weapon for those nights when I’m racing in the door after work and everyone’s already asking what’s for dinner. Instead of starting from scratch, we lean on a bag of frozen potato wedges and dress them up right in a glass casserole dish with just three pantry staples. They bake up crispy on the edges, tender in the middle, and those little green flecks you see are just dried herbs doing their thing. It feels like comfort food takeout, but it’s all done in one dish with almost no cleanup and zero fuss.
Serve these potato wedges straight from the glass casserole dish with a simple protein like rotisserie chicken, grilled sausages, or baked fish, plus a quick green salad or steamed veggies to round out the meal. They’re also perfect as a game-day snack with ketchup, ranch, or your favorite dipping sauce on the side. If you’re feeding a crowd, pair them with burgers or hot dogs and a big bowl of coleslaw for an easy, family-style spread everyone can dig into.
4-Ingredient Oven Potato WedgesServings: 4
Ingredients
1 (24–28 oz) bag frozen potato wedges
3 tbsp olive oil (or other neutral cooking oil)
1 1/2 tsp garlic salt
2 tsp dried parsley flakes
Directions
Preheat your oven to 425°F (220°C). Place a 9x13-inch glass casserole dish on the middle rack while the oven heats so the dish gets hot too. This helps the wedges crisp up on the bottom.
Carefully remove the hot glass casserole dish from the oven and set it on a heat-safe surface. Add the frozen potato wedges straight from the bag into the hot dish, spreading them into an even layer.
Drizzle the olive oil evenly over the frozen wedges. Sprinkle the garlic salt and dried parsley flakes over the top so you see those little green bits scattered all around.
Use a spatula or large spoon to gently toss the potato wedges right in the glass dish until they’re well coated with the oil, garlic salt, and parsley. Spread them back out into a single, mostly even layer so they roast instead of steam.
Bake the potato wedges, uncovered, for 25–30 minutes, stirring and flipping them once halfway through, until they are golden brown and crispy on the edges and heated through in the center. Thicker wedges may need a few extra minutes.
Remove the casserole dish from the oven and give the wedges one last gentle toss to redistribute the oil and herbs. Taste one and add a pinch of extra garlic salt if needed. Serve hot, right from the glass dish, with your favorite dipping sauces.
Variations & Tips
For a cheesy twist, sprinkle 1/3 cup grated Parmesan over the wedges during the last 5 minutes of baking so it melts and gets a little toasty. If you like extra heat, add 1/4–1/2 tsp crushed red pepper flakes along with the garlic salt and parsley. You can also swap the garlic salt for seasoned salt or taco seasoning for a different flavor profile—just be mindful of added salt. To make cleanup even easier, lightly grease the glass dish before preheating so nothing sticks. If your family loves super-crispy wedges, bake them on the top rack and add 2–3 extra minutes at the end, watching closely so they don’t burn. And if you’re cooking for more than four people, simply double the recipe and use two glass casserole dishes so the wedges still have space to crisp instead of crowding and steaming.
