Food, Whole30

Whole30 Potato Wedges – Roasted and Toasted to Perfection!


One of my favorite things about Whole30 is taking foods that are thought of as boring and making them a really delicious component of a meal. The Whole30 Potato Wedges will keep you coming back to the kitchen over and over. My family has missed grilling out with burgers, fries, beans, and corn since summer has left us! I thought it would be fun to make one of our summertime favorites- potato wedges- over and transform it into a Whole30 compliant side dish to accompany our big green salad and my favorite Southwestern Turkey Burgers!

My favorite french fries from restaurants are equal parts salty and spicy and have a great CRUNCHY exterior. To achieve the right spice level I added Sea Salt to our recipe- the grain is bigger than normal table salt and tends to be stronger- and paprika.

The crispiness comes from two steps: 1. Coating the wedges indicidually in the spice and oil rub. This ensures the each side of each wedge has the potential to crunch. 2. Broiling them. You have to keep a close eye on the oven when broiling so as to not over do it. Broil one side, take the wedges out of the oven, flip them over, and broil the other side. Get them out just as they are turning brown and starting to bubble.

For an extra layer of flavor, I add a 1/2 Cup of chopped parsley to the potatoes after they have started to cool. You could also add a nice truffle oil! I hope you love these Whole30 Potato Wedges as much as we do!

Whole30 Oven Roasted and Toasted Potato Wedges
Perfectly spicy and crispy Whole30 compliant potato wedges!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
2096 calories
342 g
0 g
70 g
42 g
10 g
1972 g
4830 g
12 g
0 g
57 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2096
Calories from Fat 614
% Daily Value *
Total Fat 70g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 49g
Cholesterol 0mg
Sodium 4830mg
Total Carbohydrates 342g
Dietary Fiber 27g
Sugars 12g
Protein 42g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5 large unpeeled russet potatoes
  2. 5 tablespoons olive oil
  3. 4 clove garlic, minced
  4. 1 teaspoon dried rosemary- smash into very fine pieces
  5. 1 teaspoon dried thyme
  6. 2 teaspoons Kosher Salt
  7. 1 teaspoon fresh cracked pepper
  8. 1/2 teaspoon paprika
  9. 1/2 C. Chopped Parsley
  1. Turn oven to 425 Degrees
  2. Line baking sheet with Aluminum foil
  3. In a large bowl, combine olive oil with spices and whisk until blended together
  4. Cut the potatoes in half length wise and place the flat side on bottom down on the cutting board. Cut each half into 5 pieces and add wedges to bowl with oil and herbs
  5. Toss potato wedges with your hands until sufficiently coated
  6. Lay the potato wedges on baking sheet placing the cut side down.
  7. This is the important part ** DO NOT let wedges overlap at all. Make sure they have breathing room and space around each other**
  8. Bake for about 25 minutes, or until tender and lightly golden brown.
  9. Flip Potatoes and continue to cook for 5-7 minutes
  10. Broil potatoes for 1-2 minutes until desired level of crispiness is reached
  11. Remove baking sheets from oven, and allow potatoes to cool for at least 5 minutes before serving.
The Hungry Mommy
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whole30 potato wedges
whole30 potato wedges



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