Cast Iron Potato Wedges
These cast iron potato wedges are easy to make, the recipe is super dependable, and they can be altered to your specific spice/flavor desires. A healthier alternative to french fries, they’re one of my favorite side dishes to serve with ALL your family favorite grilling fare or just as a snack served with ALL the dips! No need to cook the potatoes twice on this one; our simple method makes pan fried potato wedges for a great side dish in half the time!
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B here today, sharing a recipe made by T.
Since T’s basic but dependable potato side dish recipes seem to be such a hit on this blog, I thought it was about time he shared his recipe for these cast iron potato wedges.
This is a recipe he’s made for a looong time, and I happen to request them often, especially when we make carrot dogs or our TVP burgers.
Don’t get me wrong, I am NOT above buying those freezer bags of potato wedges from the grocery store, but honestly these guys are so much better and so easy to make…especially when T makes them for me. 😉
Grab your recipe arsenal, friends. These Cast Iron Potato Wedges deserve a spot in it!
Ingredients for Crispy Potato Wedges
This easy potatoes recipe requires only 4 ingredients.
Please note you’ll find the full recipe with ingredient amounts in the recipe card at the bottom of this post. Here, we’ll go over some ingredient notes to achieve the best results!
Russet potatoes – Try to choose potatoes of a similar size if you can. And the kind of potatoes you choose is important. Make sure you get the big baking russet potatoes! I would not use red potatoes as they are usually too small for this type of recipe. Yukon gold potatoes could potentially be used in this recipe, but the cooking time may vary, and you may find you need to parboil if you use this type of potato. Same deal with sweet potatoes.
Olive oil – You can use any oil you prefer of equally high smoke point, like avocado oil, sunflower oil, vegetable oil, or refined coconut oil. I would not recommend making this recipe without oil.
Seasoning of choice – See notes below for seasoning options!
Salt – This is optional, depending on seasoning you use and if it includes salt or not.
Seasoning Ideas for Pan Fried Potato Wedges
Something I LOVE about this recipe is that it’s a great base to season the fries whatever way you want.
Of course, you can go with a simple salt, black pepper, garlic powder, and onion powder to start. But you can get a little fun with it too!
Here are some examples we’ve tried and loved so far:
Potato Wedges with Red Robin Seasoning: We love using our Copycat Red Robin seasoning on these cast iron potato wedges when we’re serving them with our vegan bacon cheeseburgers, carrot dogs, or Beyond Meat burgers/sausages off the grill!
For Chili-Spiced Potato Wedges: Our homemade chili seasoning adds such an awesome flavor to these cast iron potato wedges! If you go this route, might I also suggest smothering these wedges in a pile of vegan chili and cheese sauce?! It’s a whole mood, and I’m here for it.
For Parmesan Potato Wedges: Use your favorite store-bought vegan parm OR our Cheesy Garlic Butter Blend to season. You can even throw some minced rosemary in there for a nice herby vibe.
For Taco Seasoned Potato Wedges: Taco seasoning packet, meet potato wedges, meet spicy queso dip. Or pile them high in some kind of nacho situation smothered in walnut beef and vegan queso (and I guess some vegetables…if there’s time). Hell yes.
How to Make Potato Wedges in a Cast Iron Pan
First thing’s first: Let’s talk potatoes.
Wash and scrub your potatoes well, but leave the skins on. That’s right, no peeling potatoes for this recipe!
How to Cut Potatoes
Cut each potato in half longways, then cut those halves into wedges. You want to try and cut the potatoes evenly so they will all take around the same cook-time.
The size of the wedges is KEY and also the most challenging for my impatience. #workingonit
How to Cook Potato Wedges
You’ll then place the wedges in a large bowl and drizzle them with some olive oil, sprinkle with whatever seasonings you choose (we’ve included a few options below), and gently toss them with a rubber spatula so everything is evenly coated. That’s right, no need to parboil the wedges for this particular recipe!
Then, it’s time to cook! Heat up your cast iron pan and carefully lay your wedges down in single layer / circular pattern. Remember: Most of your heat will concentrate in the center of the cast-iron skillet, so I like to put the largest wedges there (at least, that’s what T tells me).
You’ll cook the wedges in the covered pan for 12-14 minutes, stopping once to flip them. The insides should be fork-soft. The outsides should feel like nice crispy potatoes and have a slight golden brown caramelization.
Let those crispy fried potato wedges cool a bit on some paper towels to drain any excess oil, and they’re perfect and ready to be dipped into something delicious!
What to Serve with Pan-Fried Potatoes
These crispy pan fried potato wedges are the perfect side dish for everything from sandwiches to salads! They’re also great served on their own as a snack with your favorite dips!
Main Dish Options to Serve with Potato Wedges
Here are some of our favorite recipes to serve as a main course to go with our crispy potato slices.
Note: If we serve them with the burgers or carrot dogs, we usually will bake or grill them, so we don’t take up too much room on the stove!
- Homemade Vegan Hamburgers
- Quinoa Broccoli Mushroom Burgers
- Vegan Tuna Salad Sandwiches
- Avocado Chickpea Mash Sandwich
- Vegan Caesar Salad
- Southwest Salad with Avocado Dressing
- The Best Carrot Dogs
Dips to Serve with Easy Potato Wedges
Serve these perfect fried potatoes with one of these dips for the best plant-based snack or lunch:
- Easy Vegan Queso Dip
- Vegan Buttermilk Ranch Dip
- Balsamic Tomato Jam
- Vegan Whipped Feta Dip
- Dill Pickle Hummus
- Spicy Garlic Hummus
- Guacamole
- Vegan Sour Cream
- Classic ketchup
What to do with extra potatoes
Do you have extra potatoes after making this delicious side dish? Try more of our favorite ways to cook potatoes:
- Easy Roasted Potatoes
- Simple Potato Pancakes
- Vegan Mashed Potatoes
- Vegan Twice-Baked Potatoes
- Dairy-Free Au Gratin Potatoes
- Check out our full collection of 21 Vegan Potato Recipes!
Make these cast iron skillet potato wedges for dinner this week!
No matter how you season or serve these cast iron potato wedges, we’d LOVE to know what you thought of this recipe!
You can rate the recipe and leave a comment below or tag us in your food-tastic creations on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
We hope you find this recipe as wildly delicious and useful as we have. And above all, we hope you have fun making it.
Cheers, friend!
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Cast Iron Potato Wedges
Ingredients
Instructions
- PREPARE YOUR TATERS: If you can, try to choose similar size potatoes. Wash and scrub your potatoes well, leaving the skins on. Cut each potato in half longways, then cut into wedges by cutting each half in thirds (or fourths if it’s a particularly large potato). You want to cut the potatoes as evenly as possible, so they will all cook evenly.
- SEASON THE WEDGES: Place these wedges in a large bowl. Drizzle them with the olive oil and toss/swirl the potatoes in the bowl until they are all coated in oil. Then, sprinkle the seasoning and salt over the oiled wedges and repeat the toss/swirling motion until each wedge is nice and coated.
- COOK THE WEDGES: Heat your cast iron skillet over medium high heat until the surface is hot. I like to use the “sprinkle test” here. When you sprinkle a bit of water on the pan and it sizzles, the pan is hot enough to begin! Do this carefully and with the TINIEST amount of water though. Lay your wedges down in a “circular pattern” to fit the most in the pan. Make sure the largest wedges are towards the center of the pan. Cover and cook these wedges for 6-7 minutes. Then, flip them and cook, covered, for another 6-7 minutes. The insides should be fork-soft. The outsides should have a nice crispness and caramelization
- TO SERVE: After they’re done cooking, I like to turn off the heat and flip these on their skin-side and cover again to keep warm. Alternately, you could also keep these in a warm oven (200F or “warm”) until the rest of your dinner is ready. Leftovers will keep in the fridge for up to 5 days and can be reheated in the oven until warmed through.
