Here’s your new show-stealer: Baked Yum Yum Potato Wedges. I love to find an empty pan after a meal, and that’s exactly what you can look forward to. Nobody can resist these potato wedges with their golden brown, melted topping – they are just irresistible, and only 6 main ingredients! #potatobake #potatoes #yummy #potatowedges #bakedpotatoes
Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends.
Howdy! Chef Alli Here.
We love potatoes at our house, no doubt about it. Even while the whole world seems to be going low carb and Keto, we still continue to enjoy our potato side dishes, and these Baked Yum Yum Potato Wedges are no exception. My boys think these are the bomb and no matter where I’ve served them, say family gatherings or a potluck, they’ve gone in a flash, with many recipe requests immediately following. (Both strong signs of a keeper recipe!)
These Baked Yum Yum Potato Wedges are super easy to make:
- Cut your medium red potatoes lengthwise into quarters, then cook them in a pot of salted boiling water for about 10 minutes, or until nearly fork-tender OR cook the potato wedges in your Instant Pot for 3-4 minutes under high pressure with a quick release – either way works great.
- Next, cover a large rimmed baking sheet or casserole dish with heavy-duty aluminum foil and place the cooked potato wedges on the foil, keeping them rather close together to making spreading the topping over them easier.
- In a small bowl, combine the mayonnaise with the spices, then easily this mixture over the potato wedges using a silicone basting brush – it works great!
- Preheat the broiler and place the baking sheet of potatoes 6″- 8″ beneath it. Cook the potatoes until the topping is golden brown and bubbly, approx. 5 minutes or so. Keep an eye on the potatoes since the topping can actually burn pretty quickly and easily if you forget they are in the oven.
Let’s Chat About The Ingredients You’ll Need for Making Baked Yum Yum Potato Wedges – there’s just a few!
I prefer to use red potatoes for this recipe, and, yes, I leave the skin on. The skin helps to hold the shape of the potato wedges in case you happen to overcook them a bit to begin with. I also like the firmness of the red potatoes.
I like to use Hellman’s mayonnaise since that’s what my Grandmothers and my Mom always used. You can use your favorite brand, just make sure it’s mayonnaise and not salad dressing, such as Miracle Whip.
Granulated onion, Italian seasoning, crushed garlic, seasoned salt, and black pepper
These ingredients make up the topping you’ll spread over the cooked potato wedges – I love how nice and tangy it is, which is super delicious with the mild flavor of the potatoes.
Easy Recipe Tips for Making Baked Yum Yum Potato Wedges
I don’t have red potatoes on hand, but I do have russet potatoes – will they work for making this recipe?
Sure thing. Russet potatoes will work fine, they just won’t have as firm a texture and you’ll want to be sure you don’t overcook them or the wedges will crumble and fall apart before you can add the topping.
I’ve overcooked my potato wedges and they are crumbling apart as I try to spread them with the topping. What should I do?
If your potatoes have been overcooked a bit and are falling apart, I’d place them side-by-side in a casserole dish to contain them a bit better than on a baking sheet. This confinement should help you be able to spread the topping over them a bit easier. The consistency will be more like smashed potatoes with Yum Yum topping, but still super delicious!
My broiler doesn’t work on my oven? Can I still make Baked Yum Yum Potato Wedges?
Yep. Just turn your oven up to 425 degrees F. and bake them, uncovered, on the center rack for 10-12 minutes. Even though you aren’t using the broiler to cook the potatoes, keep a close eye on the potatoes since the topping can easily burn at this high temperature.
Can I make Baked Yum Yum Potato Wedges ahead of time, baking them right before I want to serve them?
Yes. Just know that sometimes cooked potatoes can turn an off color a bit but once the potatoes are baked, this won’t be as noticeable. Make sure to spread the topping as evenly over the potatoes as you can if you are cooking them later on – this will help keep the potatoes from turning colors.
Printable Directions for Baked Yum Yum Potato Wedges
Baked Yum Yum Potato Wedges
Here's your new show stealer: Baked Yum Yum Potato Wedges. I love to find an empty pan after a meal, and that's exactly what you can look forward to. Nobody can resist these potato wedges with their golden brown, melted topping - they are just irresistible, and only 6 main ingredients! #potatobake #potatoes #yummy #potatowedges #bakedpotatoes
- 10 red potatoes, sliced lengthwise into quarters
- 1/2 cup Hellman’s mayonnaise
- 1 tsp. granulated onion
- 1 tsp. Italian seasoning
- 3 cloves garlic, crushed
- 1/2 tsp. seasoned salt
- black pepper, to taste
In a small bowl, combine mayonnaise, granulated onion, Italian seasoning, garlic, seasoned salt, and pepper; reserve.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes; drain and cool slightly. (Don't overcook, as this will cause the potatoes to fall apart.)
Preheat oven broiler. Line a rimmed baking sheet with aluminum foil; lightly grease the aluminum foil.
Spread the potato wedges out across the baking sheet. Spoon the reserved mayonnaise mixture over the potatoes; season to taste with salt and pepper.
Place the potatoes on the center oven rack beneath the broiler (about 6-8 inches below the broilecooking the potatoes just until the topping is lightly browned and bubbly, 5-10 minutes, keeping a close eye on both the broiler and the potatoes.
Serve at once!
To cook your potatoes wedges in the Instant Pot (or any electric pressure cooker), add 1 cup of broth and 1/2 tsp. kosher salt to the insert; add the potato wedges. Lock the Instant Pot lid into place, then using the manual setting set for 3 minutes on high pressure, bring the Instant Pot to full pressure. When the timer sounds, perform a quick release and remove the potatoes; drain well.
We love hearing from our readers and followers, so leave us a comment if you’d like. And, if you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com.