Crispy Baked Potato Wedges Recipe
Let’s face it — potato wedges are one of those foods that make the world a better place. They’re golden and crunchy, perfectly seasoned, yet still fluffy inside like a warm pillow. And best of all, you don’t need a deep fryer or a greasy cleanup to enjoy them.
These crispy oven-baked potato wedges give you all the flavor and crunch you dream of, while keeping it light, healthy, and much simpler to clean up. Consider it the edgier, younger, healthier cousin of fries.
Why You’ll Love This Recipe
Crispy edges, fluffy insides → the best of both worlds.
Guilt-free indulgence → Baked, not fried, and still delicious.
Easy pantry staple → you have everything to make these already.
Crowd-pleaser → ideal for family dinners, game nights, or just Netflix snacking.
Ingredients You’ll Need
Here’s what you’ll need to make this (though chances are, it’s already right there in your kitchen):
- 4 large Russet potatoes (washed & scrubbed, skin on)
- 3 tbsp olive oil (avocado oil works too)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- Optional toppings: fresh parsley, parmesan, or chili flakes for extra flair
Choosing the Best Potatoes
If you want restaurant-style wedges, the type of potato you choose really matters.
Russet potatoes: The best for crunchy wedges and fries, thanks to their starchy flesh.
Yukon Gold: Creamier inside, a bit less crisp outside, but still yummy.
Pro tip: Say no to waxy potatoes, which won’t get as crispy.
Your step-by-step guide to making crispy baked potato wedges
Wash & Cut: Wash your potatoes and cut them into wedges. Leave the skin on — it provides crunch and nutrients.
Cold Water Soak: Soak in cold water for 30 minutes to rid yourself of excess starch. This is the secret step for next-level crispiness.
Dry Well: Pat them bone-dry. Excess water sopping wedges.
Season: Douse in olive oil and your spice mix, ensuring that each wedge is coated.
Bake: Place wedges on a lined tray and bake at 425°F (220°C) for 35 – 40 minutes, turning halfway.
Pro Tips for Extra Crunch
- Soak first, always. Not negotiable if you are craving that golden crunch.
- Give them space. Overcrowding = steaming, not crisping.
- Flip halfway. This guarantees even browning.
Seasoning Variations
The beauty of wedges? They’re a blank canvas.
Basic: garlic + paprika + onion powder
Spicy: Try adding cayenne or chili powder
Herb Lovers: Mix in rosemary, thyme, or oregano.
Cheesier: Sprinkle with parmesan cheese before baking. Increase the amount of cheese.
The Best Way to Cut Perfect Potato Wedges
Here’s the quick trick:
- Cut the potato in half lengthwise.
- Place them cut side down and slice each half into 3–4 wedges.
- Attempt to get them to an even size so they bake evenly.
Oven Settings That Are Always Wrong
- Temperature: 425°F (220°C)
- Time: 35–40 minutes
- Signs they’re ready: brown, crispy edges and a fluffy (rather than chewy), fork-tender center.
Serving Ideas
These wedges are not just a side—they steal the show at the table.
- Serve with a side of burger or pair it up with BBQ chicken and steak.
- Or serve as finger food with dips.
- Pile them high, nacho-style, with cheese, bacon, jalapeños, and sour cream.
Best Dips for Potato Wedges
- Classic ketchup (always a winner)
- Garlic aioli for the foodie touch.
- Spicy mayo (mayo + sriracha)
- Do-it-yourself ranch or nacho cheese sauce
Storage & Reheating
- Keep in the fridge (airtight container) for 3 days.
- Bake at 400°F for 10 min to reheat. (Skip the microwave — believe me, no one enjoys soggy wedges.)
Air Fryer Option
If you are all in on air fryers, this one is for you:
- Air fry at 400°F for 20-25 minutes, shaking halfway through.
- Bonus: They will be even crispier with so much less oil.
Common Errors (and Resolutions)
Overcrowding: You want that space for them to crisp, not steam.
Foregoing the soak: You won’t forget it again — your wedges will, floppily.
Using too much oil: You only need a light coat of oil.
Conclusion
And there you have it—a no-fail recipe for crispy baked potato wedges that are crunchy, golden, and downright addictive. Once you go this route, there’s no going back to greasy fried wedges. Whether you pair them with a juicy burger, load them up with toppings, or eat them straight off the pan (I won’t tell!), they’ll be gone before you know it.
FAQs
Can I make it with sweet potatoes instead?
Absolutely. They won’t be quite as crispy, but they’ll be equally tasty with a sweet-ish crunch.
Should I peel the potatoes?
Nope! The skin brings texture, flavor, and nutrition to the table. Just scrub them clean.
How can I make them extra spicy?
Sprinkle with cayenne pepper, chili flakes, or drizzle with hot sauce just before serving.
Can I freeze baked wedges?
Yes — freeze after baking, then reheat in the oven. They’ll crisp right back up.
Baked Potato Wedges
Ingredients
4 large Russet potatoes (washed & scrubbed, skin on)
3 tbsp olive oil (avocado oil works too)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
½ tsp black pepper
1 tsp salt
Optional toppings: fresh parsley, parmesan, or chili flakes for extra flair
Instructions
- Prepare the potatoes: Cut each of the potatoes in half lengthwise and then cut each half into four even wedges. Your choice, but the skin will lend some extra crunch.
- Season: In a large bowl, mix the potato wedges with garlic powder, onion powder, paprika, and salt. Drizzle with olive oil and toss until everything is well coated.
- Bake: Spread seasoned potatoes in an even layer on a parchment-lined baking sheet, being careful not to overcrowd.
- Bake for 40 -45 minutes, turning the wedges and rotating the pan halfway through. When they are golden brown and crispy, they’re done.
- Serve: Garnish with chopped parsley and Parmesan cheese, then serve with your favorite dipping sauce.
