Baked Potato Wedges

Crispy Baked Potato Wedges are one of those comfort-food wins that are simple, satisfying, and endlessly adaptable. If you love a crunchy oven-baked side dish, these wedges deliver golden edges and fluffy centers every time, and for another hearty oven-baked potato idea try this baked potato chicken and broccoli casserole recipe for a comforting weeknight meal.

Why make this recipe

These Crispy Baked Potato Wedges are perfect when you want something homemade that feels a little special without a lot of fuss. They’re easier to make than deep-fried fries, use pantry-friendly ingredients, and work as a side, snack, or party food. Because they’re baked, they require less oil than frying, which keeps them lighter while still letting you get that beloved crunch.

This recipe is also forgiving. You can tweak the seasonings, add cheese, or change the oven time to match your oven and preferences. The wedges travel well to picnics, are great with dips, and can be prepped ahead for busy nights. If you want a crowd-pleasing side that appeals to kids and adults alike, this is it.

How to make Crispy Baked Potato Wedges

Making these wedges is straightforward, but a few small steps make a big difference in texture. Start with clean, dry potatoes and give them a soak to remove surface starch. That soak helps them crisp in the oven. After seasoning, spread them out so each wedge can get proper air circulation and roast rather than steam. Flip them halfway to brown both sides evenly.

The Parmesan in the seasoning mix (optional) helps add an extra layer of crispiness and a savory finish. You can adjust the spices to your taste—swap smoked paprika for chili powder for a kick, or add rosemary for a fragrant herbal note. Serve them hot, right out of the oven, with ketchup, aioli, or your favorite dip.

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)

Ingredient notes: Russet potatoes are ideal for a crispy exterior and fluffy interior. If you only have Yukon Golds, they’ll still work but will be slightly creamier and may brown faster. If you avoid dairy, skip the Parmesan or replace it with a sprinkle of nutritional yeast for a savory, cheesy note. For a lower-sodium version, reduce the added salt and add herbs like fresh rosemary or thyme for flavor.

Directions :

1. Prep the potatoes: Give the russets a good scrub to remove dirt. Leave the skins on for extra texture and nutrients.
2. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
3. Cut each potato in half lengthwise, then into 4 wedges per half (8 wedges per potato). Try to make wedges similar in size so they cook evenly.
4. Soak for extra crispiness: Place wedges in a large bowl of cold water and soak for 30 minutes. This helps remove excess starch.
5. Drain well and pat completely dry with a clean kitchen towel. Moisture is the enemy of crispiness.
6. Season the wedges: In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, onion powder, salt, pepper, and Parmesan cheese (if using). Make sure each wedge is lightly but evenly coated.
7. Arrange and bake: Spread wedges in a single layer on the prepared baking sheet, making sure they’re not touching for even crisping. Crowding leads to steaming and soggy edges.
8. Bake for 20 minutes, flip each wedge, then bake another 15–20 minutes until golden and crisp. Ovens vary, so use visual cues: deep golden-brown edges and a fork-tender center.
9. Serve: Sprinkle with chopped parsley if desired, and serve hot with your favorite dipping sauce.

Pro Tips for Success Crispy Baked Potato Wedges

• Soak and dry thoroughly: The 30-minute cold-water soak removes starch, and drying completely is key. Any leftover surface water will create steam that softens the wedges.
• Use a hot oven and preheated sheet: A hot oven (425°F / 220°C) and a warmed baking sheet help the wedges start browning right away. If your oven can’t hold temperature well, give it a few extra minutes.
• Don’t overcrowd the pan: Spread the wedges in a single layer with small gaps. Crowding causes steaming instead of roasting. If necessary, use two sheets.
• Flip once, mid-bake: Turn wedges after about 20 minutes so both sides get a chance to brown. Use tongs or a spatula to flip carefully.
• Choose similar-sized wedges: Cutting uniform pieces ensures even cooking. If some pieces are thicker, they’ll take longer to become tender.
• Finish with acid or herbs: A squeeze of lemon or a sprinkle of fresh parsley brightens the flavor and balances the richness.

Flavor Variations Crispy Baked Potato Wedges

• Garlic-Parmesan: Increase garlic powder to 1½ teaspoons and add 3 tablespoons of grated Parmesan. Finish with a little extra Parmesan and chopped parsley.
• Smoky BBQ: Swap smoked paprika for 1 teaspoon smoked paprika plus ½ teaspoon chili powder, and toss with a light brush of your favorite BBQ sauce just before serving.
• Herby Lemon: Add 1 teaspoon dried oregano and 1 teaspoon dried thyme to the seasoning, and finish with a squeeze of lemon and chopped parsley.
• Spicy Cajun: Replace the paprika and onion powder with 1½ teaspoons Cajun seasoning for a peppery kick. Serve with ranch or blue cheese dip.
• Truffle-Style: Drizzle a tiny bit of truffle oil over the wedges after baking and garnish with parsley for a special occasion flavor (a little goes a long way).

Serving Suggestions Crispy Baked Potato Wedges

These wedges are versatile and pair well with many mains or can star as a snack.

• Classic pairing: Serve with burgers, grilled chicken, or meatloaf. A crunchy wedge makes a great companion to juicy mains.
• Dipping lineup: Offer ketchup, garlic aioli, spicy sriracha mayo, or ranch dressing. A trio of dips is fun for gatherings.
• Topped as a snack: Load wedges with shredded cheese, crispy bacon bits (or smoked turkey bacon), sliced green onions, and a dollop of sour cream or Greek yogurt for loaded potato wedges.
• Brunch side: Add a fried egg on top of a small pile of wedges for a rustic brunch plate.
• Party platter: Arrange wedges in a large bowl with toothpicks and place several dips around for easy sharing.

Storage and Freezing Instructions Crispy Baked Potato Wedges

Storing: Let the wedges cool to room temperature, then stash in an airtight container in the fridge for up to 3–4 days. Refrigeration helps maintain texture, but reheating properly is key to crispness.

Reheating: To re-crisp, place wedges on a baking sheet in a preheated 400°F (200°C) oven for 8–12 minutes, turning once. An air fryer at 350–375°F for 5–7 minutes also restores crunch quickly. Microwaving will warm them but will soften the exterior.

Freezing: To freeze, follow the directions through the initial bake. After the first bake and cool-down, flash-freeze wedges on a tray for an hour, then transfer to a freezer bag or airtight container. Frozen wedges keep for up to 2 months.

To reheat from frozen: Bake at 425°F (220°C) for 18–25 minutes, flipping halfway, until heated through and crisp. No need to thaw.

Nutrition Facts (Per Serving)

Estimated values (recipe yields 4 servings). These are approximate and will vary with potato size, oil amounts, and optional Parmesan.

• Calories: 390 kcal
• Protein: 8 g
• Carbohydrates: 62 g
• Fat: 11 g
• Fiber: 6 g
• Sodium: 600 mg

Note: Parmesan and added salt contribute to sodium. To lower sodium, reduce added salt and omit Parmesan. Calories may drop slightly with less oil or by reducing the amount of potato per serving.

FAQ About Crispy Baked Potato Wedges

How do I make my wedges extra crispy?

For extra crispiness, soak the cut wedges in cold water for at least 30 minutes to remove starch, then dry them completely. Use a hot oven (425°F / 220°C) and avoid crowding the pan so the wedges roast instead of steam. A light coating of oil and optional Parmesan also helps form a crisper crust. Flip once during baking so both sides brown evenly.

Can I make these wedges in an air fryer?

Yes—air fryers are excellent for wedges. Preheat the air fryer to 380°F (195°C). Arrange wedges in a single layer without overcrowding, and cook 10–15 minutes, shaking or flipping halfway through, until golden and crisp. Cooking time varies by air fryer model and wedge size, so check early.

Do I have to soak the potatoes?

Soaking is highly recommended because it removes surface starch that can prevent crisping. If you’re short on time, even a 10–15 minute soak helps. Skipping the soak can still yield tasty wedges, but they may not achieve the same level of crunch.

What type of potato is best for wedges?

Russet potatoes are ideal because of their high starch content and low moisture, which leads to fluffy interiors and crisp skins. Yukon Golds can be used for a creamier texture but may brown more quickly and might not get as crisp. Avoid waxy potatoes if you want the classic crispy-outside, tender-inside result.

Can I prepare these ahead of time?

Yes. After seasoning, you can par-bake the wedges for about 10–12 minutes, cool them, then refrigerate for up to 24 hours. Finish baking them at 425°F for 12–18 minutes when ready to serve. Alternatively, fully bake them, cool, and reheat in the oven or air fryer to restore crispness.

What are good dipping sauces for potato wedges?

Classic ketchup is always a winner. For variety, try garlic aioli, chipotle mayo, ranch, BBQ sauce, tzatziki, or spicy sriracha mayo. You can also offer flavored butters like herbed butter or a mustard-honey dip for a sweet-savory option.

How can I reduce oil without losing crispness?

To reduce oil, try using a high-quality nonstick pan or an air fryer, which needs less oil to produce similar crispiness. You can also use a light mist of oil from a spray bottle to coat wedges more evenly with less total oil. Remember that very low oil levels will diminish browning and crunch.

Are these wedges gluten-free?

Yes—this recipe is naturally gluten-free as long as the spices and Parmesan you use are pure and not mixed with wheat-containing anti-caking agents. Always check labels if you’re cooking for someone with celiac disease or severe gluten sensitivity.

Final Thoughts

Crispy Baked Potato Wedges are a simple, flexible recipe that rewards a little patience with great texture and flavor. Whether you’re feeding a hungry family, looking for a party snack, or building a comforting meal around a main dish, these wedges fit the bill. Small techniques—soaking, drying, not crowding the pan, and a hot oven—make a big difference, and there’s plenty of room to experiment with spices and finishes. Keep the seasonings simple or go bold with flavors; either way, you’ll have a satisfying, oven-baked treat ready in under an hour.

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