Seasoned Baby Potato Wedges

These baked fries are a staple in my home. Seasoned Baby Potato Wedges are easy to make and an essential side for burger nights.

As they’re tossed in olive or grapeseed oil, then baked, the wedges make a delicious, healthy alternative to traditional French fries.

Free of: gluten and all top allergens


Seasoned Salt

  • 1 tbsp fine sea salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper (optional)

Baby Potato Wedges

  • 1 pound baby potatoes
  • 1/2 tsp olive or grapeseed oil


Seasoned Salt

  1. In a small bowl, combine sea salt, black pepper, paprika, garlic powder, onion powder and cayenne pepper until well combined. Set aside.

Baby Potato Wedges

  1. Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat or parchment paper.
  2. Cut baby potatoes in half vertically. Cut each half into three wedges vertically – to get 6 long wedges per baby potato.
  3. Place wedges on the prepared baking sheet and toss with olive or grapeseed oil. Sprinkle with 3/4 teaspoon seasoned salt mixture and toss to coat. Spread wedges on baking sheet, skin side down, and bake for 30 to 40 minutes, or until lightly browned.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of