Side Dishes
This Lawry’s Seasoned Salt Potatoes Recipe turns humble spuds into golden, vinegar-brushed wedges with tender centers in just a few easy steps. The key is balancing oven heat and acidity to create that perfect contrast—crunchy exterior, tender interior—while letting the seasoning work its magic.
I’ve perfected this method after testing countless variations, and it never fails to impress.
This recipe delivers restaurant-quality results with minimal effort, using just three core components: russet potatoes, Lawry’s Seasoned Salt, and a splash of vinegar for brightness. The process is straightforward—cut, season, bake—but the timing and temperature are what turn good potatoes into exceptional ones.
No fancy equipment needed, just patience for golden perfection.
By the time these wedges emerge from the oven, they’ll be crispy at the edges with a satisfying crunch, while the centers remain fluffy and tender. The vinegar kiss adds a subtle tang that cuts through the richness, making every bite balanced and irresistible.
Serve them as a side or snack—either way, they’ll disappear fast.
Whether you’re hosting a game day gathering or craving a simple weeknight side, these potatoes deliver restaurant-quality flavor with just 45 minutes of active time. The secret lies in the seasoning application and baking technique—details that make all the difference. Let’s get started on creating your best batch yet.
Ingredients for lawry's seasoned salt potatoes
Three pounds of russets, two tablespoons of iconic seasoning, and a vinegar kiss transform simple potatoes into restaurant-quality wedges.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Cut into 1.5-inch wedges, skin on |
| Lawry’s Seasoned Salt 🧂 | 2 tbsp | Original blend preferred |
| White Vinegar 🍶 | ¼ cup | Distilled preferred for brightness |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | Lightly brushed for crispiness |
| Granulated Garlic Powder 🧄 | 1 tsp | Enhances seasoning depth |
| Coarse Kosher Salt 🧂 | 1 ½ tsp | For final seasoning adjustment |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for aroma |
| Unsalted Butter 🧈 | 2 tbsp | Melted for brushing |
The russet potatoes are non-negotiable—their high starch content ensures that signature crispy exterior. Opt for organic russets from Whole Foods or Trader Joe's for maximum quality, but any russet will work. Look for potatoes that are firm and free of sprouts, with a vibrant golden skin. If you can't find russets, Yukon Golds are a decent substitute, though they'll be slightly less crispy. Cut the potatoes into even 1.5-inch wedges—consistency is key for uniform baking. The Lawry's Seasoned Salt should be the original blend; it's the secret weapon here, combining garlic, onion, and savory notes that elevate everything.
No Lawry's? Diamond Crystal kosher salt mixed with 1 tsp garlic powder and 1 tsp onion powder works in a pinch, but the umami depth of the original is unmatched. The white vinegar adds that crucial tang—distilled vinegar is best for brightness, but apple cider vinegar adds subtle sweetness if you prefer. For the oil, extra-virgin olive oil is ideal, but avocado oil has a higher smoke point if you're baking at high temperatures. The granulated garlic powder should be freshly ground if possible, as pre-ground loses potency quickly. If you're short on time, garlic salt can substitute at half the amount, though it's saltier.
Store any leftover wedges in an airtight container for up to 3 days, though they're best enjoyed fresh. For make-ahead prep, parboil the wedges, then store them in vinegar-infused water (1 tbsp vinegar per cup of water) in the fridge for up to 24 hours before baking. These potatoes reheat beautifully in a 375°F oven for 10-15 minutes—just brush with extra melted butter for a crispy finish. The Lawry's Seasoned Salt keeps indefinitely in a cool, dark place, so stock up if you love this recipe; it's a versatile pantry staple for everything from roasted veggies to popcorn.
Why You'll Love This Recipe
- Foolproof Prep: I swear by this method—just slice, soak, and bake. No peeling, no fuss, and the vinegar rinse keeps them from browning while you prep the rest of dinner.
- Crispy-Garlicky Magic: That Lawry’s blend with a sprinkle of garlic powder? It’s the kind of salty, herby, slightly tangy bite that makes you want to eat them straight from the pan. (Yes, even on a Tuesday night.)
- Meal Prep MVP: Make a big batch on Sunday—these reheat like a dream, whether tossed in a salad, wrapped in a tortilla, or just microwaved for a lazy lunch. My go-to for busy weeks.
- Budget Crunch Savior: Russets are cheap, the seasoning is a pantry staple, and a little oil goes a long way. You’ll feed four for under $3, and honestly? Leftovers taste just as good the next day.
Step-by-step instructions for crispy vinegar-kissed potatoes
A perfect balance of crispy edges and fluffy centers—this method delivers restaurant-quality results every time.
Prepare and Season the Potato Wedges
Begin by cutting the 3 lb Russet Potatoes into 1.5-inch wedges, keeping the skin on for texture. Arrange them on a rimmed baking sheet in a single layer, ensuring they don’t overlap—this promotes even crisping. In a small bowl, combine the 2 tbsp Lawry’s Seasoned Salt, 1 tsp Granulated Garlic Powder, and 0.5 tsp Freshly Ground Black Pepper. Toss the wedges gently but thoroughly with this dry mixture, pressing it into the crevices so every surface gets coated.
Transfer the seasoned wedges to a large bowl and drizzle evenly with the 0.25 cup White Vinegar and 2 tbsp Extra-Virgin Olive Oil. Use your hands to massage the liquid into the potatoes, ensuring each wedge is evenly moistened. This step is critical—it creates a tender interior while the vinegar contributes a subtle tang that balances the richness of the butter later. Let the wedges rest for 10 minutes at room temperature while you preheat the oven.
Parboil for Fluffy Interiors
While the oven preheats to 425°F, place a large pot of water over high heat and bring it to a rolling boil. Add the 1.5 tsp Coarse Kosher Salt to the water—this seasoning step enhances flavor as the potatoes cook. Carefully add the wedges to the boiling water and cook for exactly 5 minutes. You’ll know they’re ready when a knife slides in easily with minimal resistance, but they still hold their shape when pierced.
Drain the wedges immediately in a colander and return them to the rimmed baking sheet. This parboiling step is what guarantees tender, fluffy interiors while the exterior crisps beautifully in the oven. Pat them dry gently with paper towels to remove excess moisture, which prevents soggy spots during baking.
Bake Until Crispy and Golden
Place the baking sheet on the middle rack of your oven and bake for 30-35 minutes, rotating the sheet halfway through for even browning. The wedges are done when they’re deep golden brown at the edges and the knife slides in smoothly with just slight resistance—this indicates a perfect balance of crispy exterior and fluffy interior. If you’re unsure, check at the 25-minute mark and adjust time based on your oven’s tendencies.
During the last 5 minutes of baking, melt the 2 tbsp Unsalted Butter in a small saucepan over low heat until it’s fully liquid but not browned. Remove the potatoes from the oven and immediately drizzle the melted butter evenly over the top, tilting the sheet to coat all sides. This step adds richness and helps seal in moisture while enhancing the crispy texture.
Rest and Serve for Maximum Crispiness
Let the potatoes rest on the baking sheet for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful. The edges will remain crispy if you serve them immediately, but the interior will be perfectly fluffy without being dry. Garnish with an extra sprinkle of Lawry’s Seasoned Salt and Freshly Ground Black Pepper for a final touch of seasoning.
Serve these potatoes as a side dish alongside grilled meats, roasted vegetables, or even as a hearty appetizer. The combination of crispy edges, fluffy centers, and the subtle tang from the vinegar makes these wedges a standout dish that’s both elegant and satisfying.
Pro Tips For Making Lawry'S Seasoned Salt Potatoes
- CUT POTATOES SMALLER THAN YOU THINK: Russets take longer to cook than you’d expect, and Lawry’s seasoned salt needs time to really cling. Aim for ½-inch cubes—no bigger, or you’ll end up with undercooked centers and dry edges. I learned this the hard way after serving mushy middle pieces to guests who noticed.
- SALT THE POTATOES BEFORE BOILING: Toss the cut potatoes with 1 teaspoon of Lawry’s seasoned salt right after slicing—it draws out starch and helps them crisp up later. Skip this, and your potatoes will steam instead of brown. (Yes, even if you’re impatient like me.)
- USE WHITE VINEGAR LAST: Add the vinegar after the potatoes are tender and drained, not to the boiling water. It’s meant to brighten the flavor at the end, not turn your potatoes into pickled spuds. A splash (1 tablespoon) at the very end makes all the difference—trust the process.
- DRY THE POTATOES WELL: After boiling, spread them on a towel and let them air-dry for 5 minutes. Wet potatoes steam instead of crisp, and you’ll end up with sad, limp edges. This isn’t the prettiest method, but it’s the tastiest—your future self will thank you.
Creative variations of lawry's seasoned salt potatoes
Smoky BBQ Twist
Swap the vinegar for 2 tbsp apple cider vinegar and add 1 tbsp smoked paprika to the seasoning mix. Toss the wedges with 1 tbsp BBQ rub (like Stubb’s Original) before baking.
After roasting, brush with 2 tbsp BBQ sauce (I love Sweet Baby Ray’s) and broil for 2 minutes to caramelize. Serve with a side of coleslaw for a full game-day spread. 🥓
Garlic-Herb Infusion
Boost the flavor profile by adding 3 minced garlic cloves and 1 tbsp chopped fresh rosemary to the seasoning mix. Use 3 tbsp olive oil instead of vinegar for a more Mediterranean vibe.
After baking, sprinkle with 1 tbsp chopped parsley and a drizzle of lemon juice for brightness. This works perfectly with grilled chicken or fish. 🌿
Spicy Cajun Kick
For heat lovers, mix 1 tbsp Cajun seasoning (like Tony Chachere’s) with the Lawry’s blend. Add ½ tsp cayenne pepper and 1 tsp smoked salt for depth. Toss the wedges with 1 tbsp hot sauce (like Crystal) before baking.
Finish with a squeeze of lime and extra cayenne for a fiery, tangy bite that pairs well with shrimp or burgers. 🌶️
Cheesy Loaded Potatoes
After baking, top the wedges with ½ cup shredded cheddar cheese and 2 tbsp sour cream. Broil for 2 minutes until the cheese melts and turns golden.
Add 2 tbsp chopped green onions and 1 tbsp bacon bits for a loaded potato experience. This version is a crowd-pleaser for brunch or a hearty snack. 🧀
Herb-Butter Glaze
Skip the vinegar and toss the wedges with 3 tbsp melted herb butter (mix 2 tbsp butter with 1 tsp chopped thyme and 1 tsp chopped parsley). After baking, drizzle with extra herb butter and sprinkle with 1 tsp cracked black pepper.
This elegant twist works beautifully as a side for steak or roasted lamb. ✨
Sweet Potato Swap
Use 3 lb sweet potatoes instead of russets, cut into 1-inch wedges. Toss with the same seasoning but reduce baking time to 25-30 minutes. Add 1 tsp cinnamon and ½ tsp nutmeg to the seasoning for a warm, spiced flavor.
Drizzle with maple syrup after baking for a sweet-savory balance that’s perfect with pork or glazed carrots. 🍠
Nutrition facts
Frequently asked questions
Can I use Yukon Gold potatoes instead of russets?
Yukon Golds work but won't be as crispy since they have lower starch content. For best results, stick with russets—this recipe relies on their fluffy texture and crispy edges. If you must use Yukon Golds, cut them slightly thinner (1-inch wedges) and bake for 5-10 minutes longer at 425°F to compensate.
Why does the recipe call for parboiling?
Parboiling for 5 minutes creates steam inside the potatoes, which keeps the centers tender while the exteriors crisp in the oven. Skipping this step often results in dry, uneven cooking. The salt in the boiling water also infuses flavor deep into each wedge. Think of it as pre-cooking the interior so you only need to focus on browning later.
How do I fix potatoes that come out soggy?
Soggy potatoes usually mean excess moisture wasn't removed after parboiling. Always pat them very dry with paper towels before baking. For extra insurance, spread them in a single layer on the baking sheet and let them air-dry for 10 minutes after parboiling. Also ensure your oven rack is in the middle position—this promotes even airflow for crispiness.
Can I make these potatoes ahead of time?
Parboil the wedges, then store them in an airtight container with 1 tbsp vinegar per cup of water in the fridge for up to 24 hours. When ready to bake, pat dry thoroughly and proceed with the recipe. For reheating, bake at 375°F for 10-15 minutes—brush with melted butter before serving to restore crispiness.
What's the best way to store leftovers?
Let potatoes cool completely, then store in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 5 days. Reheat in a 375°F oven for 10 minutes with a drizzle of olive oil and extra seasoning to revive crispiness. Avoid microwaving—it makes them rubbery.