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 great paired with ALL your summer grilling favorites or just as a snack served with ALL the dips!
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B here today, sharing a recipe made by T.
Since T’s basic but dependable potato 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 homemade 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!
How to Make Potato Wedges in a Cast Iron Pan
First thing’s first: Let’s talk potatoes.
Try to choose potatoes of a similar size if you can. And make sure you get the big baking potatoes! Wash and scrub your potatoes well, but leave the skins on.
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. This part is KEY and also the most challenging for my impatience. #workingonit
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.
Then, it’s time to cook! Heat up your cast iron pan and carefully lay your wedges down in a circular pattern. Remember: Most of your heat will concentrate in the center of the pan, 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 have a nice crispness and slight caramelization.
Let them cool a bit, and they’re perfect and ready to be dipped into something delicious!
How to Season Potato Wedges
Something I LOVE about this recipe is that it’s a great base to season the fries whatever way you want. 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 a kickass flavor to these beauties! If you go this route, might I also suggest smothering the potato 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 the aforementioned queso (and I guess some vegetables…if there’s time). Hell yes.
Our Go-To Potato Recipes:
- The BEST Easy Roasted Potatoes
- Simple Vegan Potato Pancakes
- The creamiest / dreamiest vegan mashed potatoes
Make these cast iron potato wedges for dinner this week!
They’re great served with a big ol’ salad, as “chili fries”, or alongside pizza, sandwiches, or burgers! You can also serve them with ALL the dips for a great snacking or appetizer platter.
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”.
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We hope you find this recipe as insanely delicious and useful as we have. And above all, we hope you have fun making it.
Cheers, friends!
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.
Notes
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