Crispy Baked Potato Wedges

Introduction

Close your eyes for a moment and imagine a baking sheet sliding out of the oven: a warm waft of toasted potato, garlic and smoked paprika rises, the wedges crackle when you touch them and the first bite gives a perfect contrast — a golden, crackly exterior that gives way to a steaming, fluffy interior. These Crispy Baked Potato Wedges are that comforting, slightly nostalgic food that feels like home and also makes any meal feel special.

They’re perfect for casual gatherings, game-day spreads, weeknight dinners when you want something simple but satisfying, or as a cozy weekend side alongside eggs and greens. If you love how potatoes behave in a skillet but want a lighter, hands‑off approach, this recipe delivers that deep-fried crunch without the fuss. For more ideas pairing potatoes with eggs, try my take on a bacon and potato frittata for a brunch that pairs beautifully with these wedges.

At a Glance

• Prep Time: 40 minutes (includes 30 minutes soaking)
• Cook Time: 35–40 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4 (about 6–8 wedges per person, depending on appetite)
• Difficulty Level: Easy — great for cooks of all levels

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings), using USDA FoodData Central values for russet potatoes and olive oil and a small amount of grated Parmesan. These are estimates and will vary with potato size and exact ingredients used.

• Calories: ~330 kcal
• Protein: ~7 g
• Carbohydrates: ~53 g
• Fat: ~11 g
• Fiber: ~6.5 g
• Sodium: ~620 mg

Notes on sources: nutrient values above were calculated from government nutrition data (USDA FoodData Central) for raw russet potatoes and for olive oil; sodium includes the 1 teaspoon of added salt in the recipe and sodium in Parmesan. For context on sodium recommendations and health guidance, reputable sources such as the Mayo Clinic suggest limiting daily sodium to 2,300 mg for most adults. Treat these numbers as approximations and adjust for your specific ingredients or portion sizes.

Why You’ll Love It

There are a few reasons these wedges will become a go‑to:

• Flavor & Texture: The smoked paprika and garlic create a warm, slightly smoky backbone while the high oven heat and a short soak produce a blisteringly crisp exterior and pillowy inside.
• Ease & Speed: Minimal hands-on time — mostly soaking and baking — makes this recipe low-effort but high-impact.
• Social & Memorable: They’re shareable and familiar, perfect for casual get-togethers, kids’ plates, or late-night snacking that still feels a touch special.
• Versatile: Dress them up with Parmesan and herbs or keep them simple for dipping. They pair well with everything from grilled proteins to a green salad.

How to Make Crispy Baked Potato Wedges

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional, for extra crispiness)
• Fresh parsley, chopped (for garnish, optional)

Optional ingredients and substitutions

• Swap olive oil for avocado oil (similar smoke point and neutral flavor).
• Use sweet potatoes for a sweeter, softer wedge (adjust baking time as needed).
• Substitute smoked paprika with regular paprika + a pinch of cayenne for heat.
• Omit Parmesan for vegan wedges; consider a sprinkle of nutritional yeast for a cheesy note.

Step-by-step instructions

1. Prep the potatoes: Scrub the russets and leave the skin on for texture and nutrients. Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato).
2. Soak for extra crispiness: Place the wedges in a large bowl of cold water and soak for 30 minutes. This removes surface starch and helps them crisp.
3. Preheat and prep the pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
4. Drain and dry: Drain the soaked wedges and pat them completely dry with a clean kitchen towel or paper towels — removing moisture is crucial for crispness.
5. Season the wedges: In a large bowl, toss the dry wedges with olive oil, garlic powder, smoked paprika, onion powder, salt, pepper, and Parmesan if using. Make sure each wedge is evenly coated but avoid overmassing so they stay separate on the pan.
6. Arrange on baking sheet: Spread wedges in a single layer, not touching, so hot air circulates and they crisp evenly.
7. Bake first side: Bake for 20 minutes at 425°F.
8. Flip and finish baking: Flip each wedge with a spatula or tongs and bake another 15–20 minutes, until the edges are deep golden brown and the centers are tender when pierced with a fork.
9. Serve: Transfer to a platter, sprinkle with chopped parsley if desired, and serve hot with your favorite dips.

Practical tips

• Don’t skip the soak and thorough drying — those are the two most important steps for crisp results.
• Use a roomy baking sheet; overcrowding produces steam and soggy wedges.
• If wedges brown unevenly, rotate the pan halfway through the first 20 minutes.
• Check doneness by piercing the thickest wedge with a fork — it should meet little resistance and be fluffy inside.

Best Pairings

• Classic: Ketchup, garlic aioli, or chipotle mayo for dipping.
• Sandwich companion: Serve alongside burgers, grilled chicken, or a sandwich for a hearty meal.
• Brunch: Pair with eggs and greens; these wedges go especially well with the flavors in a warm frittata.
• Complete the plate: Add a crisp salad and a tangy slaw to balance the richness.
• Sweet pairing: For a comfort-food menu, offer a warm dessert like a spiced fruit crumble — I love finishing a meal with a light baked apple crumble.

Shelf Life & Storage

• Room temperature: Best enjoyed immediately. If left at room temperature on the counter, consume within 2 hours to be food-safe.
• Refrigerator: Store cooled wedges in an airtight container for up to 3–4 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness.
• Freezer: You can freeze baked wedges on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a preheated 425°F (220°C) oven for 20–25 minutes, flipping once, until hot and crisp.

Chef’s Advice

• Potato choice matters: Russets are ideal because of their starchy, fluffy interior. Yukon golds work well too but will be creamier and slightly less crisp.
• Oil coverage: Use just enough oil to coat each wedge. Too much oil makes them greasy; too little leaves them dry and under-browned.
• Airflow is key: A single layer with space between wedges ensures the hottest, crispiest surface.
• Salt timing: Season before baking so the salt flavors the surface; if you prefer a punchier finish, add a light sprinkle of finishing salt right out of the oven.

Creative Twists

• Herby Lemon Wedges: Add 1 teaspoon dried oregano and finish with lemon zest and a squeeze of lemon juice after baking.
• Smoky Parmesan & Herb: Increase smoked paprika to 1½ teaspoons, use 3 tablespoons Parmesan and toss with chopped rosemary after baking.
• Spicy Buffalo Style: Toss baked wedges with 2 tablespoons melted butter and 2 tablespoons hot sauce, then serve with blue cheese or ranch.
• Vegan Crunch: Skip Parmesan, use avocado oil, and finish with nutritional yeast and smoked salt for a cheesy flavor without dairy.

Recipe Q&A

Q: Can I skip the soaking step?
A: You can, but soaking removes surface starch and helps achieve a crispier crust. If short on time, pat the wedges very dry and increase oil a touch, but results won’t be quite as crisp.

Q: My wedges are soft, not crispy — what went wrong?
A: Common issues are overcrowding (causes steaming), not drying after soaking, or insufficient oven temperature. Ensure space between wedges and a hot oven.

Q: How do I make them healthier?
A: Use 2 tablespoons of oil instead of 3, omit Parmesan, and serve with yogurt-based dips. Baking instead of frying already reduces fat significantly compared to deep-frying.

Q: Can I make these in an air fryer?
A: Yes — arrange in a single layer and air-fry at 400°F (200°C) for about 15–20 minutes, shaking or turning halfway, depending on your air fryer’s capacity.

Q: Any ideas for leftover wedges?
A: Chop and reheat as a breakfast hash base with onions and peppers, or toss cold wedges into a potato salad for texture variation.

Conclusion

Try this recipe and you’ll discover how a few simple techniques — soaking, high heat, and an even single layer — transform humble potatoes into something irresistible. If you’d like a visual walkthrough of a closely related oven-baked wedges technique, watch the detailed video guide at Natasha’s Kitchen oven-baked potato wedges. For a deep-dive on the science and tips behind perfect wedges, read the thorough testing and techniques at Serious Eats’ potato wedges guide.

If you make these, please share your photos and variations in the comments — I love seeing how you make the recipe your own. Happy baking!