These oven baked 4-ingredient BBQ potato wedges are the kind of easy side dish that saves dinner on a busy weeknight but still feels a little special. Tossing potato wedges with bottled barbecue sauce, oil, and simple seasoning gives them a smoky, sticky finish without much prep, and they come out hearty, flavorful, and perfect for summer meals when you want something casual and craveable.
Serve these wedges alongside grilled burgers, baked chicken, pulled pork sandwiches, or simple hot dogs for an easy backyard-style dinner. They also work well with a cool ranch dip, coleslaw, corn on the cob, or a crisp green salad to balance the sweet smoky flavor of the barbecue sauce.
Oven Baked 4-Ingredient BBQ Potato Wedges
Servings: 4
Ingredients
4 medium russet potatoes, scrubbed and cut into wedges
1/2 cup bottled barbecue sauce
2 tablespoons olive oil
1 teaspoon garlic powder
Directions
1. Preheat your oven to 425°F and lightly grease a roasting pan or large baking dish so the wedges do not stick.
2. Slice the potatoes into even wedges and spread them in the roasting pan in a mostly even layer.
3. Drizzle the barbecue sauce, olive oil, and garlic powder evenly over the potato wedges.
4. Toss everything well with clean hands or a spatula until the wedges are fully coated, then arrange them cut side down as much as possible for better browning.
5. Bake for 35 to 45 minutes, turning once halfway through, until the potatoes are tender inside and darkened and caramelized around the edges.
6. Serve hot right from the pan or transfer to a platter and spoon over any extra sauce from the bottom of the pan.
Variations & Tips
Add a little heat: Sprinkle in a pinch of chili powder or cayenne along with the garlic powder if you like a spicier barbecue flavor. This is an easy way to make the wedges taste a little bolder without changing the simple method.
Use parchment for easier cleanup: Barbecue sauce can caramelize quickly and stick to the pan, so lining the roasting pan with parchment paper can make cleanup much easier on busy nights.
Cut evenly for best texture: Try to keep the wedges about the same size so they roast at the same rate. Smaller wedges cook faster, while thicker ones may need a few extra minutes in the oven.
Finish under the broiler: If you want extra charred edges, place the wedges under the broiler for 1 to 2 minutes at the end of cooking, watching closely so the sauce does not burn.