What You’ll Need
- Russet potatoes. Scrub four medium potatoes and leave the skins on for extra texture.
- Vegetable oil. Use 2 tablespoons to lightly coat the wedges and help the seasoning stick.
- Seasoned salt or a paprika-based blend. Seasoned salt gives the spears a classic savory flavor. A paprika-based blend adds color and can bring a smoky note if it contains smoked paprika.
How to Get Crisp Potato Spears
Cut the wedges to a similar thickness so they finish together. Arrange them cut-side down in a single layer, leaving a little room between pieces. After 20 minutes, use a thin spatula to flip each spear onto its other cut side. They’re ready when both sides are golden and a fork slides easily into the thickest wedges.
How to Serve Seasoned Potato Spears
Serve them hot with ketchup, ranch, or garlic mayo for dipping. They also make a simple side for burgers or grilled chicken.
Oven-Baked 3-Ingredient Seasoned Potato Spears Recipe Card
Thick, skin-on russet wedges baked until crisp outside and tender inside.
- Prep time — About 10 minutes
- Bake time — 35 to 40 minutes
- Servings — 4
Ingredients
- 4 medium russet potatoes, scrubbed clean
- 2 tablespoons vegetable oil
- 1½ tablespoons seasoned salt or paprika-based seasoning blend
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil.
- Cut each potato in half lengthwise, then cut each half lengthwise into 3 or 4 thick, evenly sized spears.
- Place the spears in a large bowl. Drizzle with the vegetable oil, sprinkle with the seasoning, and toss until evenly coated.
- Arrange the spears cut-side down in a single layer on the prepared sheet, leaving a little space between them.
- Bake for 20 minutes. Carefully flip the spears and bake for another 15 to 20 minutes, until deeply golden and crisp outside and fork-tender inside.
- Serve hot with your favorite dipping sauce, if desired.