These Crispy Baked Potato Wedges are the perfect homemade side dish. Made with simple ingredients like Russet potatoes, olive oil, and a few basic seasonings, they bake up beautifully golden and crispy on the outside while staying soft and fluffy on the inside.
This easy oven recipe is a healthier alternative to deep-fried potato wedges, yet it still delivers that satisfying crisp texture everyone loves. Whether you’re serving them with steak, burgers, chicken, or seafood, these wedges make a delicious addition to almost any meal.
With just a little prep and a simple trick for extra crispiness, you can make restaurant-style potato wedges right at home.
Why You’ll Love This Recipe
Crispy and flavorful
The wedges bake until golden brown with perfectly crispy edges.
Simple ingredients
Made with pantry staples like potatoes, olive oil, and spices.
Healthier than frying
Baked in the oven instead of deep-fried.
Perfect side dish
Pairs well with many main dishes like steak, chicken, or fish.
Ingredients
- 2 pounds Russet potatoes (about 4 large potatoes)
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (for garnish)
How to Make Baked Potato Wedges
1. Cut the Potatoes
Wash and scrub the potatoes thoroughly.
Cut each potato lengthwise in half, then cut each half into quarters, and finally slice each quarter in half again to create 8 wedges per potato.
2. Soak the Potatoes
Place the potato wedges in a large bowl and cover them with cold water.
Let them soak for 30 minutes.
This step helps remove excess starch and allows the wedges to become crispier when baked.
3. Dry the Potatoes
Drain the potatoes and dry them very well using paper towels or a clean kitchen towel.
Removing the moisture is essential for achieving crispy wedges.
4. Season the Potatoes
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the dried potato wedges on the baking sheet and add:
- olive oil
- 1 teaspoon salt
- garlic powder
- paprika
- black pepper
Toss everything together until the wedges are evenly coated.
5. Arrange for Baking
Spread the wedges in a single layer, making sure they are not touching each other.
Spacing them apart allows hot air to circulate and helps them become crispy.
6. Bake the Wedges
Bake the potatoes for 40–45 minutes, flipping them halfway through the cooking time to ensure even browning.
They should be golden, crispy, and tender inside when done.
7. Finish and Serve
Remove the wedges from the oven and immediately sprinkle them with the remaining 1 teaspoon of salt.
Garnish with fresh parsley and serve hot.
Tips for Extra Crispy Potato Wedges
Soak the potatoes
Soaking removes starch and improves crispiness.
Dry them thoroughly
Any remaining moisture can prevent the wedges from browning properly.
Don’t overcrowd the pan
Leaving space between wedges ensures even roasting.
Flip halfway through cooking
This helps both sides become evenly crispy.
Serving Ideas
Crispy potato wedges are incredibly versatile and pair well with many dishes.
Serve them with:
- grilled steak
- baked salmon
- burgers
- roasted chicken
- sandwiches
They’re also great with dipping sauces like:
- ketchup
- garlic aioli
- ranch dressing
- spicy mayo
- cheese sauce
Frequently Asked Questions
What type of potatoes work best?
Russet potatoes are ideal because they are starchy and become fluffy inside when baked.
Can I use Yukon Gold potatoes?
Yes, Yukon Gold potatoes also work well, though they may be slightly less crispy.
Why soak the potatoes in water?
Soaking removes excess starch, which helps the wedges crisp up better in the oven.
How do I store leftovers?
Store leftover wedges in an airtight container in the refrigerator for up to 2 days.
To reheat, bake them in the oven at 400°F until crispy again.
These Crispy Baked Potato Wedges are an easy and satisfying side dish that’s perfect for any meal. With their crispy edges, fluffy interior, and bold seasoning, they’re sure to become a favorite in your kitchen.