Free potato wedge platter calculator. Enter servings to find the potato wedges and potatoes you need for a potato wedge platter at a party.
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Enter the number of potato wedge platter servings. This potato wedge platter calculator multiplies servings by 6 wedges and 200 grams of potatoes, because one potato wedge platter serving holds about 6 wedges with about 200 grams of potatoes. The formula is shown on the page: wedges = servings × 6, potato grams = servings × 200. For 20 servings you need 120 wedges and 4000 grams of potatoes. For 50 people you need 300 wedges and 10000 grams of potatoes. Use the wedges per person, crispy method, seasoning and dips sections below to finish the platter.
The potato wedge platter formula is simple: wedges = servings × 6 and potato grams = servings × 200. For 20 servings that gives 120 wedges and 4000 grams of potatoes, and for 50 people it gives 300 wedges and 10000 grams of potatoes. Two hundred grams is about 7 ounces, which sits inside the half-pound to three-quarter-pound rule competitor guides give for potatoes per person. Cutting one potato lengthwise into 8 wedges means 120 wedges need about 15 potatoes, which matches the weight math.
Potato wedges per person depend on whether wedges are a side or the snack. Recipes give about 4 fat wedges per person as a side serving, and this calculator plans 6 wedges per serving for a platter, which is generous without being wasteful. If wedges are the only snack on the table, plan 8 or more per person. For a party with burgers, sandwiches and other sides, 4 to 6 wedges per person is the right range, and this calculator sits at the top of it.
How many potatoes you need follows the weight, not the count, because potatoes vary in size. A medium potato weighs about 213 grams, a small one about 140 grams and a large one about 284 grams, according to competitor potato calculators. At 200 grams per serving, one medium potato covers about one serving. For 20 servings, buy about 4 kilograms of potatoes, and round up to whole potatoes at the store so you never run short.
Crispy potato wedges need three things: dry potatoes, space and high heat. Scrub the potatoes, cut them into even wedges about 1 inch thick, soak them in cold water for 10 to 30 minutes to remove starch, then drain and pat them very dry. Toss with oil and seasoning, spread in a single layer with space between wedges, and bake at 425 degrees Fahrenheit, flipping halfway, for 25 to 35 minutes plus a final crisping period. Overcrowding steams the wedges instead of crisping them, so use extra trays or bake in batches.
Air fryer potato wedges follow the same prep with a shorter cook. Preheat to about 400 degrees Fahrenheit, cook in a single layer for 20 to 25 minutes, shaking the basket halfway through. Recipes for 4 servings use about 4 medium potatoes, which matches the 200 grams per serving in this calculator. For a crowd, air fry in batches and keep finished wedges warm in a low oven so the last batch is as crisp as the first.
Potato wedge seasoning starts with salt, pepper, garlic powder and paprika, and this potato wedges recipe approach works for oven baked wedges and air fryer wedges alike. Rosemary or thyme gives a herby version. Parmesan and herbs give a cheesy wedge, Cajun seasoning gives heat, and a tandoori yogurt marinade gives a spiced fusion version. For dips, sriracha mayo is the classic wedge partner, with ketchup, ranch, tzatziki and spicy ketchup as alternatives. Offer two dips so guests can choose between cool and spicy.
Scale potato wedges by servings, then check your oven capacity: 300 wedges for 50 people need several trays or several air fryer batches. Serve wedges hot, straight from the oven, garnished with parsley or grated Parmesan. Leftover wedges keep about 2 days in an airtight container in the refrigerator, and reheat best in a hot oven or air fryer, not a microwave, which makes them soggy. Freeze raw or baked wedges in a single layer first, then bag them, and bake or reheat directly from frozen with extra time.
Plan 4 wedges per person as a side serving and 6 wedges per serving for a platter. This potato wedge platter calculator uses 6 wedges per serving, so 20 servings need 120 wedges.
Plan about 200 grams of potatoes per serving, roughly one medium potato. For 20 servings that is 4000 grams of potatoes, about 15 to 20 potatoes depending on size.
Soak cut wedges in cold water, pat them very dry, toss with oil, spread in a single layer with space between wedges, and bake at 425 degrees Fahrenheit, flipping halfway.
Bake at 425 degrees Fahrenheit for about 25 to 35 minutes, flipping halfway, plus extra minutes until golden and crispy. Check doneness with a fork: the wedge should feel firm yet tender.
Yes. Cook in a single layer at about 400 degrees Fahrenheit for 20 to 25 minutes, shaking the basket halfway. Cook in batches for a crowd.
Sriracha mayo, ketchup, ranch, tzatziki and spicy ketchup all work. Offer one cool dip and one spicy dip so guests can choose.
Cut and soak them ahead, then bake near serving time for the best crispness. Leftovers keep about 2 days refrigerated and reheat best in a hot oven or air fryer.
For 50 people you need 300 wedges and 10000 grams of potatoes. Plan several oven trays or air fryer batches, since wedges must cook in a single layer.