These baked potato wedges are an easy, delicious side dish or snack! They're crispy on the outside, fluffy inside, and coated in a savory garlic seasoning.
These baked potato wedges are the easiest way to satisfy a French fry craving at home. To make them, you just need 7 ingredients (and that’s including salt and pepper). They don’t require any fussy steps like soaking or par-boiling. Just toss potato wedges with a delicious blend of spices, and pop them in the oven to bake!
40-ish minutes later, these potato wedges will be crispy on the outside, light and pillowy in the middle, and full of smoky, savory flavor. I’m happy devouring them straight off the baking sheet (frankly, it’s hard not to), but they also pair perfectly with dipping sauces like ketchup, mayo, and ranch. If you have enough restraint to serve them as part of an actual meal, they make a great side dish for veggie burgers, sandwiches, and more.
I hope you love these crispy baked potato wedges as much as I do!
How to Make Potato Wedges
You can find the complete potato wedges recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes:
Start by cutting the potatoes. Scrub them well and pat them dry. Then, cut each potato in half lengthwise. Slice each half into 4 evenly sized wedges.
Next, season the potatoes. Place them in a large bowl and add the seasonings. I love these potatoes with garlic powder, onion powder, smoked paprika, and salt. This blend of spices gives the potatoes the BEST smoky, savory flavor!
Pour in a drizzle of olive oil, and toss to coat the potatoes in the oil and seasonings.
Finally, bake! Arrange the potatoes in a single layer on two parchment-lined baking sheets. Bake at 425°F for 40 to 45 minutes, flipping the wedges and rotating the pans halfway through the cooking time.
The wedges are ready when they’re crisp on the outside, tender in the middle, and nicely golden brown. You should be able to easily pierce them with a fork. Season to taste, and enjoy!
Find the complete recipe with measurements below.
Tips for Crispy Baked Potato Wedges
- Use Russet potatoes. Russet potatoes have a high starch content, which means that they crisp up perfectly in recipes like this one. I use them to make air fryer French fries too!
- Don’t peel them. The potato skins help the wedges crisp up beautifully in the oven.
- Give them plenty of space. If the potatoes are too crowded on the baking sheet, they’ll steam and soften instead of browning. For the best results, arrange them in a single layer, leaving a little space around each one. You’ll likely need to use two baking sheets!
- Flip them halfway. As with any roasted vegetable, these oven baked potato wedges will brown more underneath than they will on top. I recommend flipping them halfway through the baking time, at around the 20 minute mark, to help them get golden brown and crispy all over.
Potato Wedges Serving Suggestions
Like French fries, these crispy potato wedges are perfect for dipping. Serve them with ketchup, mustard, or mayo, or make one of these tasty dipping sauces instead:
They’re also delicious with a sprinkle of parsley and Parmesan cheese on top!
Enjoy them on their own as a snack or appetizer, or serve them as a side dish. They’d be great with any of these mains:
- Veggie burgers. Pair them with this veggie burger, this black bean burger, or a portobello mushroom burger.
- Sandwiches and wraps. Serve them alongside a grilled cheese sandwich or falafel.
- Chili. I love these wedges with my black bean chili and easy vegetarian chili.
What do you like to serve with potato wedges? Let me know in the comments!
More Favorite Potato Recipes
If you love these crispy baked potato wedges, try one of these delicious potato recipes next:
- Air Fryer French Fries
- Sweet Potato Fries
- Oven Roasted Potatoes
- Crispy Smashed Potatoes
- Perfect Baked Potato
Baked Potato Wedges
Ingredients
- 4 medium russet potatoes, about 2 pounds, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon sea salt, plus more to taste
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Freshly ground black pepper
- Chopped fresh parsley, optional, for sprinkling
- Grated Parmesan cheese, optional, for sprinkling
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper. Spread evenly on the baking sheets. Roast for 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.
- Sprinkle with parsley and Parmesan cheese, if using. Season with salt to taste and serve.
Love these! So easy to make.
Simple and precise reciepe
Glad you enjoyed it!
Can these be made ahead and reheated?
Hi Jodi, for sure! Store them in an airtight container in the fridge for up to 2 days, and then reheat in the microwave, oven, or air fryer if you have one. In the oven or air fryer, I’d do 325°F until heated through.
Yes
Love it man! I am a baking enthusiast and I love anything to do with potatoes!!! Can you do potato salad for me?? ??
This is my second time using this delicious recipe and I had to double it because it just flew off the pans! My hubby, kids and I enjoyed it immensely! Delicious, easy and frugal!
I’m so glad everyone’s loved it!
It is so tasty and delicious and easy to make.
Hi Mary, so glad you loved them!
Great recipe! I had 2lb of potatoes left over from my 5lb bag and this recipes was perfect!
The cook time and seasonings were great. I will definitely be bookmarking this for another use.
Also, I had Idaho golden potatoes (not russet) so my wedges were a bit shorter, but still perfect.
I’m so glad they turned out so well!