These Crispy Baked Potato Wedges turn simple potatoes into golden, flavorful perfection! They’re soft and fluffy on the inside, irresistibly crisp on the outside, and make the perfect side dish for any meal — from Oven-Fried Chicken to juicy steak dinners or crispy chicken cutlets.
Once you try making these at home, you’ll never go back to store-bought again! 🥔✨
Why You’ll Love This Recipe
- Crispy outside, fluffy inside – Baking at high heat gives you the perfect texture every time.
- Healthy & flavorful – Made with just a touch of oil or cooking spray for a lighter, cleaner taste.
- Simple ingredients – A few pantry staples like paprika, garlic powder, and onion powder deliver bold flavor.
- Family-friendly – Everyone loves these golden wedges, especially with ketchup or your favorite dipping sauce!
Ingredients
- 32 oz. waxy potatoes (about 4 large)
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & freshly ground black pepper
- Low-fat cooking spray (or 2 tbsp olive oil)
How to Make Baked Potato Wedges
- Preheat & Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with non-stick aluminum foil. - Cut the Potatoes
Wash (no need to peel) and pat dry. Cut each potato in half lengthwise, then slice each half into 4 wedges (8 total for large potatoes). - Season
Add wedges to a large bowl. Spray lightly with cooking spray or drizzle with olive oil. Sprinkle paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. - Bake
Spread in a single layer on the baking sheet, ensuring a flat side touches the foil. Bake for 35–40 minutes, turning halfway through for even crispness. - Serve
Season with extra salt while hot and enjoy immediately — they’re best fresh out of the oven!
Air Fryer Instructions
- Preheat the air fryer to 400°F (200°C).
- Spray the basket with cooking spray and arrange wedges in a single layer.
- Air fry for 15–20 minutes, shaking halfway through.
- For extra crispiness, increase temperature to 410°F (205°C) for the last 2–3 minutes.
Tips for Perfect Potato Wedges
- Soak wedges in salted ice water for 20–30 minutes before baking to remove excess starch and get an extra crispy crust.
- Dry thoroughly before seasoning to help the oil and spices stick.
- Don’t overcrowd the pan — space between wedges helps them brown evenly.
- Use non-stick foil or parchment to prevent sticking and burning.
- Flip halfway through baking for the ultimate crunch.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 400°F (200°C) for 10 minutes or until hot.
- Freeze: Cool completely, then freeze in a single layer. Transfer to a freezer-safe bag and store up to 3 months.
Best Potatoes for Wedges
For the fluffiest interior and crispiest exterior, use waxy potatoes with thin skins such as:
- Yukon Gold
- Red potatoes
- New potatoes
- King Edward (UK)
- Dutch Cream (Australia)
Why They’re Better Than Fries
These baked wedges are healthier than traditional fried potatoes — no deep frying needed, and only 165 calories per generous serving. All the flavor, none of the guilt!
Serving Ideas
Pair these golden wedges with:
- Grilled chicken or steak
- Fish and chips night
- Burgers or sliders
- BBQ ribs or pulled pork
- Dipping sauces: ketchup, ranch, aioli, or chipotle mayo
⭐ Best Ever Baked Potato Wedges
Golden, crispy, and full of flavor — these easy Baked Potato Wedges are a weeknight winner that tastes like your favorite restaurant fries.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Calories: ~165