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Perfectly seasoned and deliciously tasty, these homemade oven baked potato wedges are one yummy bite! Made with Russet potatoes, they come out crispy on the outsides and light and fluffy in the middle.
Ingredients & substitutions
- 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. Avoid waxy potatoes like reds or fingerlings.
- Oil: The potato wedges are tossed in oil so the edges get nice and crispy. We like to use olive oil, but canola or vegetable will work well too.
- Seasonings: Salt, garlic powder, paprika and black pepper.
How to make baked potato wedges
- Cut the potatoes into wedges; each potato will make 8 wedges
- Soak in cold water for 30 minutes.
- Toss the wedges in the oil and seasonings.
- Bake until golden brown and crispy.
Tips for baked potato wedges
- 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 are less likely to stick together 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 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.
Frequently asked questions
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 400F until they crisp up again.
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.
These homemade baked potato wedges are one delicious side or appetizer that the whole family will love! Simple to make with just a few ingredients, these wedges are so tasty!
More potato recipes:
- Mediterranean Potato Salad
- Baked Potato
- Oven Potato Chips
- Potato Leek Soup
- Mashed Potato Pancakes
- Cheesy Gouda Scalloped Potatoes
- Crispy Crosshatch Parmesan Potatoes
- Roasted Garlic Mashed Potatoes
- Potato Tuna Cakes
- Air Fryer Baked Potato
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Baked Potato Wedges
- Preheat oven to 400°F. Line a large rimmed baking sheets with parchment paper.
- 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.
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.