Crispy Baked Potato Wedges Recipe

Crispy baked potato wedges are golden, crunchy on the outside, and fluffy on the inside—everything I want in a homemade side dish. I season them with a bold mix of herbs and spices, then roast them until they’re perfectly crisp without needing to fry a thing. They’re simple to make and totally addictive straight from the oven.

Why You’ll Love This Recipe

I love this recipe because it gives me all the crispy satisfaction of fries without the mess of deep frying. The potatoes come out beautifully browned and full of flavor, and I can season them however I like. They’re great with burgers, grilled meat, or dipped into sauces for a snack that always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes (or Yukon Gold)

• Olive oil

• Garlic powder

• Onion powder

• Smoked paprika or regular paprika

• Dried oregano or thyme

• Salt

• Black pepper

• Optional: grated parmesan, chopped parsley, chili flakes

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

2. I scrub the potatoes clean and cut each one into 6–8 wedges, depending on size.

3. I soak the wedges in cold water for at least 20–30 minutes (or up to an hour) to remove excess starch—this helps them get extra crispy.

4. I drain and pat the potatoes very dry with a clean towel.

5. In a large bowl, I toss the wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until well coated.

6. I spread the wedges out in a single layer on the baking sheet, making sure they’re not touching.

7. I bake for 35–40 minutes, flipping halfway through, until golden brown and crispy.

8. I sprinkle with optional parmesan or parsley and serve hot.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep, 30 minutes to soak, and 35–40 minutes to bake.

Variations

Sometimes I add chili powder or cayenne for heat, or a touch of lemon zest for brightness. I’ve also made a cheesy version by tossing the hot wedges with shredded cheddar and letting it melt. For a garlicky twist, I toss the wedges with minced fresh garlic and parsley right after baking.

Storage/Reheating

I store leftover wedges in the fridge in an airtight container for up to 3 days. To reheat and keep them crispy, I use the oven or air fryer at 375°F for 5–10 minutes. The microwave works, but they lose their crunch.

FAQs

Do I have to soak the potatoes?

It’s not required, but I always do—it helps remove starch so the wedges crisp up better in the oven.

What kind of potatoes work best?

I prefer russet potatoes for their starch content and fluffy interior, but Yukon Golds work too and give a creamier bite.

Can I make these in an air fryer?

Yes, I cook them in batches at 400°F for 15–20 minutes, shaking halfway through. They come out super crisp.

Why are my wedges not crispy?

Make sure they’re completely dry before baking, don’t overcrowd the pan, and use a hot oven. A metal baking sheet helps conduct heat better than glass.

Can I prep these ahead of time?

Yes, I cut and soak the wedges earlier in the day, then dry and season them just before baking.

Conclusion

Crispy baked potato wedges are a staple in my kitchen—easy, satisfying, and endlessly customizable. Whether I serve them as a side, snack, or even a party appetizer, they always disappear fast. I love how something so simple can be so incredibly good when baked just right.