Baked Potato Wedges
Updated May 10, 2025
Try my homemade crispy baked potato wedges for your next side dish. I share my tips to ensure they come out crispy after baking in the oven!
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Make Crispy Potato Wedges in the OVen
If I’m ever throwing a main dish in the oven and need a side dish to go with it, it’s often times theses crispy baked potato wedges. Made with Russet potatoes, olive oil and simple seasoning, they come out crispy on the outsides and light and fluffy in the middle. Pair them with Oven Baked Steak or Stuffed Salmon for a seriously good meal!
Happy Cooking!
– Yumna
Baked Potato Wedges Ingredients
- Potatoes: For the best results, use Russet potatoes. These are starchy potatoes that get nice and fluffy when they are baked. Yukon Gold will also work well. Just make sure to avoid waxy potatoes like reds or fingerlings.
- Oil: I use olive oil to toss the potatoes with, but avocado oil works too!
- Seasonings: I switch this up all the time based on what the baked potato wedges are paired with. Pictured here is paprika, garlic powder, salt, and black pepper.
How to Make Baked Potato Wedges
Baked Potato Wedges
Video
Ingredients
- 2 pounds Russet potatoes about 4 large ones
- 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 serving
Instructions
- Wash the potatoes and scrub their skin to clean them as much as possible. Cut the potatoes in half lengthwise and then again to make quarters and then cut each quarter again in half lengthwise to make wedges. This makes 8 wedges per potato.
- Place the potatoes in a large bowl and submerge them with cold water. Soak for 30 minutes. Drain the potatoes and dry very well using paper towels or a kitchen towel until there's no more moisture on them.
- Preheat oven to 400°F. Line a large rimmed baking sheets with parchment paper.
- Transfer the dried potatoes to the prepared baking sheet. Add olive oil and season with 1 teaspoon of salt, garlic powder, paprika and black pepper. Toss well to coat.
- Arrange fries in a single layer on the baking sheet, making sure they aren’t touching. This is key in helping them cook evenly and get crispy.
- Bake for 40-45 minutes, tossing halfway through to ensure even baking.
- Season with the remaining salt immediately when they are done cooking and garnish with the fresh parsley. Serve hot.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Baked Potato Wedges recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Don’t skip submerging the potatoes in water. You can do this for 30 minutes or overnight, but the soaking process helps to remove excess potato starch. And that means that the potatoes wedges are less likely to stick together when baked, and more likely to get very crispy in the oven.
- Cut the wedges as evenly as you can. If some wedges are thicker than others they won’t bake through evenly, so some will be overcooked and others will be undercooked.
- Make sure that the wedges are well coated in the oil. The oil helps to get the edges nice and crispy. If it’s easier you can toss everything together in a bowl before laying on the baking sheet.
- Bake the wedges in a single layer. If they are overlapping, they won’t cook evenly and each one won’t have crispy edges. They shouldn’t be touching at all. Overcrowding the baking sheet can also cause them to steam and get soggy.
Serving Ideas
FAQs
These baked potato wedges are best enjoyed as soon as they are cooked so that they stay nice and crispy. If you do have leftovers, they can be enjoyed the next day, reheat them in a preheated oven at 400°F until they crisp up again.
Yes, you can definitely freeze the potato wedges either before baking or after baking, or what I prefer is actually half baking them if I’m preparing them to be frozen. This way they get cooked twice and still get crispy in the oven.
It’s really not necessary to peel the potatoes to make these wedges; just give the potatoes a good scrub under water to remove and loose dirt. The skins crisp up really nicely when roasted and add a great texture. If you prefer though, you can peel them.
Comments
My Facebook algorithm finally did something right and led me to your page!
This was the first recipe I tried. I make these all the time (I call them wedgies ๐) but had never soaked them first. It really made a difference! Iโll be doing that from now on.
Iโm excited to try more of your recipes, Iโve bookmarked so many already!
I’m so happy you found our community, Sherre! Glad the tip for the “wedgies” worked for you, haha! I hope you find many more new favorite recipes!
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