Baked Potato Wedges

5 from 68 reviews

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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Prep Time 10 minutes
Servings 4 servings
Comments
18

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Baked potato wedges on plate with ketchup
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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

Ingredients to make the recipe
  • 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

Step 1: Cut the potatoes in half lengthwise and the cut each half into fourths; each potato will make 8 wedges
Step 2: Soak in cold water for 30 minutes; the drain and dry them really really well.
Step 3: Toss the wedges in the oil and seasonings.
Step 4: Bake until golden brown and crispy.
Baked Potato Wedges.

Baked Potato Wedges

Author: Yumna Jawad
5 from 68 reviews
Made from scratch, these oven baked potato wedges are the perfect homemade treat and side dish. Deliciously seasoned and extra crispy!
Prep Time10 minutes
Cook Time40 minutes
Soaking time30 minutes
Total Time1 hour 20 minutes
Servings4 servings
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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

Storage: These are best enjoyed as soon as you’ve made them. Leftovers can be reheated the next day at 400°F to get them crisp again.
Tip: 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.

Nutrition

Calories: 306kcal, Carbohydrates: 43g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 1177mg, Potassium: 990mg, Fiber: 3g, Sugar: 2g, Vitamin A: 418IU, Vitamin C: 16mg, Calcium: 37mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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

How do I store and reheat potato wedges?

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.

Can I freeze potato wedges?

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.

Do you peel the potatoes?

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.

Dunking baked potato wedge into ketchup

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Comments

  1. Lori Cullen says:

    Great recipe! Detailed directions, tasty end result. Thank you!

    1. Yumna J. says:

      Yay, so happy you loved it!! Thank you!

  2. Jane dough says:

    So turn on the oven then wait at least 30 mins??? We soak our potatoes but letting your oven run empty isn’t a good idea 🤷‍♀️ Simple change to instructions would help 😉

    1. Yumna J. says:

      Great suggestion! Thanks so much for pointing that out.

  3. Yvonne chojnacki says:

    I really like your site!! I enjoy cooking, and your recipes are great

    1. Yumna J. says:

      Aw, thank you so much, Yvonne! I really appreciate that!

  4. Tara says:

    Kids and I love this recipe.

    1. Yumna Jawad says:

      Yay! That’s amazing!

  5. Manuela Posada says:

    KNOCK OUT recipe! I have failed soooo many times with wedge fries and I just appreciate how simple this was. The only change I made was add onion powder and placed them on their back in rows and they cooked so perfectly and were flavorful and delicious. Will most definitely be making this again 🤩 you are amazing!!!!!

    1. Yumna Jawad says:

      Thank you!! I love that.

  6. Carole says:

    A baking temp would sure be nice! Reheat at 400; what do you bake them at on the first place?

    1. Yumna Jawad says:

      The detailed instructions can be found in the recipe card! Bake at 400F for 40-45 minutes.

  7. Phyllis Blickensderfer says:

    Oh, yes! This is an excellent way to bake potatoes. I’ve also done them on their sides, turning half way through, and on the skin side only – which makes it a little “rocking” while putting in the oven. We use light olive oil, seasoned salt, garlic powder, paprika, and white pepper. This is a staple, flexible recipe to keep handy.

    1. Yumna Jawad says:

      Thank you so much! I love that!

  8. Erika says:

    These were great. Loved the simple spices that had more flavor than I expected. Will definitely make again. Tasty afternoon snack.

    1. Yumna Jawad says:

      Thank you! I love that!

  9. Tony says:

    Can this recipe be used in a air fryer ?

    1. Yumna Jawad says:

      I have yet to try that, but it should work!