If you’ve ever wished for the crispy texture of french fries but without the deep frying, these Crispy Baked Potato Wedges are your answer. Perfectly seasoned and roasted to golden brown perfection, these wedges are easy to make and are the perfect side dish for any meal.

Baked Potato Wedges
When it comes to simple, satisfying comfort food, nothing beats crispy potato wedges. These oven-baked beauties are crisp on the outside, tender on the inside, and brimming with flavor thanks to a carefully balanced seasoning mix.
This recipe is ideal for anyone who loves fries but wants a healthier alternative. It’s a no-fuss dish that requires minimal ingredients and effort. The best part? You don’t need special equipment – just a rimmed baking sheet, parchment paper, and your oven! Let’s get into the details so you can make this easy recipe.
Why You’ll Love This Recipe
- Healthier Than Fried: These baked potato wedges use olive oil and high heat to mimic the crispness of deep-fried fries without the excess oil.
- Versatile Side Dish: Pair them with pork chops, burgers, or roasted chicken, or enjoy them as a snack with your favorite dipping sauce.
- Beginner-Friendly: Even if you’ve never cooked before, this recipe breaks down every step so you can succeed.
- Customizable: Add your favorite spices or cheese, or swap russet potatoes for red potatoes or Yukon Gold for a slightly different taste.

Ingredients for Crispy Baked Potato Wedges Recipe
To make these crispy baked potato wedges, you’ll need the following:
- Russet potatoes: These are the best potatoes for crispy wedges because of their high starch content. Yukon Gold or red potatoes work too but yield a slightly different texture.
- Olive oil: Helps the seasoning stick and promotes crisp, golden brown results.
- Garlic powder: Adds a rich, savory flavor.
- Onion powder: Complements the garlic powder and enhances the overall taste.
- Paprika: Adds a smoky depth and gorgeous color.
- Parmesan cheese: For an irresistible cheesy twist.
- Salt and black pepper: Essential for balanced seasoning.
- Parsley: A fresh finishing touch that brightens the dish.
Step-by-Step Instructions
- Prepare your potatoes: Start by washing and scrubbing the potatoes thoroughly. Russet potatoes are your best bet for achieving crispy wedges, but you can also use Yukon Gold or red potatoes if that’s what you have. Cut each potato in half lengthwise, then slice each half into 3-4 wedges. For smaller wedges, cut them thinner. Place potatoes in a large bowl of cold water and let them soak for 20-30 minutes. This step removes excess starch and ensures crispy potato wedges.
- Dry and season: After soaking, drain the wedges and pat them dry with paper towels. It’s crucial to remove as much moisture as possible for crispiness. In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Add Parmesan cheese for extra flavor if desired. Stir to coat evenly, making sure the seasoning clings to the flat side and skin side of each wedge.
- Prepare your baking sheet: Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking. Arrange the wedges in a single layer, skin side down, ensuring there’s space between them. Overcrowding will prevent them from roasting properly and achieving that crisp texture.
- Bake: Preheat your oven to 400°F (200°C) for even baking. Place the baking sheet on the middle rack and bake the wedges for 35-40 minutes, flipping them halfway through. The high heat ensures crispy edges while the inside remains tender.
- Once the wedges are golden brown and crispy, remove them from the oven. Sprinkle with fresh parsley and serve immediately with your favorite dipping sauce, such as sour cream, ranch, or ketchup.

Expert Tips for Perfect Wedges
- America’s Test Kitchen Tip: For even crispier results, let the wedges soak in salted cold water for an hour or two before drying and seasoning.
- Using the right kind of potatoes: Russet potatoes are ideal for this recipe, but if you want creamier wedges, try Yukon Gold. Avoid waxy potatoes like fingerlings, as they don’t crisp as well.
- Flip for even cooking: Use a spatula to carefully flip the wedges halfway through baking to ensure both sides roast evenly.
- Don’t skip the drying step: Excess moisture is the enemy of crispiness. Dry each wedge thoroughly with paper towels before seasoning.
Variations and Additions
- Spicy Taco Wedges: Add a teaspoon of taco seasoning for a Mexican-inspired twist.
- Cheesy Garlic Wedges: Toss the wedges with Parmesan cheese and minced garlic before baking.
- Herbed Wedges: Mix in dried rosemary or thyme with the spices.
- Air Fryer Wedges: Follow the same steps but cook the wedges in an air fryer at 375°F for 15-18 minutes, shaking the basket halfway through.
How to Serve the Baked Potato Wedges Recipe
- You can serve it as a perfect side dish for steaks, chicken wings, roasted vegetables, or burgers.
- Top with sour cream and chives for a loaded potato wedge experience.
- Serve alongside your favorite dipping sauce for a snack or appetizer.

How to Store and Reheat
Storing: Keep leftover hot potato wedges in an airtight container in the refrigerator for up to 3 days.
Reheating: To re-crisp, place the wedges on a rimmed baking sheet and warm in a 375°F oven for 10-12 minutes. Alternatively, use an air fryer for a quicker option.

Crispy Potato Wedges Recipe Recipe FAQ
Russet potatoes are the best for crispy baked potato wedges because of their starch content. Yukon Gold and red potatoes are good alternatives.
Yes! Cut and soak the wedges in cold water up to 24 hours in advance. Store them in the fridge until you’re ready to bake.
Ensure you soak the potatoes to remove starch, dry them thoroughly, and bake them in a single layer on a rimmed baking sheet.

Crispy Baked Potato Wedges
These Crispy Baked Potato Wedges are everything you love - golden, perfectly seasoned, and irresistibly crisp without the extra oil. Whether paired with your favorite dipping sauce or as a side dish, they will surely be a hit!
Ingredients
- 4 large russet potatoes (or Yukon Gold/red potatoes)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ cup Parmesan cheese (optional)
- 1 tsp salt
- 1 tsp black pepper
- Parsley (chopped, for garnish)
Instructions
- Wash and scrub the potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into 3-4 wedges.
- Soak wedges in a bowl of cold water for 20-30 minutes to remove excess starch.
- Drain and pat the wedges dry using paper towels.
Toss the wedges in a large bowl with olive oil, garlic powder, onion powder, paprika, Parmesan cheese, salt, and black pepper. - Line a rimmed baking sheet with parchment paper or lightly coat with cooking spray.
- Arrange the wedges in a single layer, skin side down, ensuring they don’t overlap.
- Preheat the oven to 400°F (200°C). Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Sprinkle with fresh parsley and serve hot with your favorite dipping sauce.
Notes
Let the wedges soak in salted cold water for even crispier results for an hour or two before drying and seasoning.
Use the right type of potatoes: Russet potatoes are ideal for this recipe, but if you want creamier wedges, try Yukon Gold. Avoid waxy potatoes like fingerlings, as they don’t crisp as well.
Flip for even cooking: Use a spatula to carefully flip the wedges halfway through baking to ensure both sides roast evenly.
Don’t skip the drying step: Excess moisture is the enemy of crispiness. Dry each wedge thoroughly with paper towels before seasoning.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 414Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 738mgCarbohydrates: 67gFiber: 7gSugar: 3gProtein: 10g
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kitchen On The Avenue makes no guarantees to the accuracy of this information.
Leave a Reply