Crispy Baked Potato Wedges

Crispy Baked Potato Wedges

There’s something almost primal about the scent that fills your kitchen when potato wedges hit a hot oven—the warm, toasty aroma of caramelizing starch, a whisper of garlic and smoked paprika, and the faint, nutty perfume of Parmesan. The first bite sings: a shatter of crisp golden crust, followed by a pillowy, steaming interior that melts on the tongue. These wedges are comfort and celebration in one bite—simple enough for a weeknight side, indulgent enough for game-day gatherings, and cozy enough for a rainy afternoon snack.

Whether you’re feeding a crowd, packing an after-school treat, or craving something satisfying with your morning eggs, these wedges fit the moment. If you enjoy pairing bold, crunchy sides with lighter mains, try them alongside a flaky fish for a balanced plate like our crispy baked cod for a fuss-free, flavorful meal.

Recipe Details

• Prep Time: 45 minutes (includes 30-minute soak)
• Cook Time: 35–40 minutes
• Total Time: 1 hour 20–25 minutes
• Servings: 4 (about 3–4 wedges per person)
• Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings; includes optional Parmesan). Values are approximations calculated using USDA FoodData Central for raw ingredients and typical food composition references. For personalized dietary advice, consult reliable resources such as the Mayo Clinic.

• Calories: ~410 kcal
• Protein: ~9 g
• Carbohydrates: ~70 g
• Fat: ~11 g
• Fiber: ~9 g
• Sodium: ~600–700 mg

Notes: These values assume 4 large russet potatoes, 3 tablespoons olive oil, and 2 tablespoons grated Parmesan. Removing the Parmesan or reducing oil will lower calories, fat, and sodium slightly. The carbohydrate and fiber content comes predominantly from the potatoes; olive oil contributes most of the fat and calories.

Why You’ll Love It

• Irresistible contrast: Crunchy exterior, cloud-soft interior—each wedge delivers satisfying textures that keep you reaching for more.
• Crowd-pleaser: Easy to scale up for parties, potlucks, or family dinners. They sit well on a platter with dips and mains.
• Comfort with control: You get classic fried-potato flavor with far less oil and mess—simple health-minded swaps make this side approachable for everyday meals.
• Flexible and nostalgic: These wedges bring the cozy familiarity of home fries but dress them up for modern plates and seasonal meals.

Step-by-Step Instructions

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:

• Use canola or avocado oil instead of olive oil for a neutral flavor.
• Swap smoked paprika for chili powder or cayenne for heat.
• Omit Parmesan to make the recipe dairy-free; substitute nutritional yeast for a cheesy flavor (vegan).
• Use Yukon Gold potatoes for a creamier center and thinner skins.

Preparation

1. Prep the potatoes: Wash and scrub the potatoes. 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 excess surface starch and helps them crisp.
3. Preheat: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
4. Drain and dry: Drain the wedges and pat completely dry with a clean kitchen towel—moisture is the enemy of 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.
6. Arrange and bake: Spread wedges in a single layer on the prepared baking sheet, leaving space between pieces so hot air circulates—do not overcrowd.
7. First bake: Bake for 20 minutes.
8. Flip: Remove the tray, flip each wedge with a spatula so the other side can crisp, and return to oven.
9. Finish baking: Bake another 15–20 minutes until wedges are deep golden and crisp at the edges. Total bake time ~35–40 minutes, depending on wedge thickness and oven.
10. Serve: Sprinkle with chopped parsley if desired, and serve hot with your favorite dipping sauce.

Practical tips:

• Ensure wedges are pat-dry after soaking—any residual water causes steaming and soft skin.
• Single-layer spacing matters: overcrowding lowers crispness.
• Oven temperatures vary; use visual cues: deep golden edges and a fork gliding into the center indicate doneness.
• For extra-crisp results, use a convection setting or a lightly oiled wire rack on the sheet to allow air circulation under the wedges.

Best Pairings

• Classic dips: Ketchup, garlic aioli, chipotle mayo, or a herby yogurt dip.
• Meal pairings: Serve with grilled burger patties, roast chicken, or as part of a brunch board with eggs and sautéed greens.
• Light pairing: A crisp green salad and a squeeze of lemon balances the richness.
• Vegetarian option: Serve alongside baked tofu or roasted vegetables—try combining with our crispy baked honey mustard tofu tenders for a textural and flavor contrast.
• Presentation tip: Stack wedges in a low bowl and garnish with parsley and a dusting of extra Parmesan for a party-ready platter.

Storing Leftovers

• Room temperature: Cooked wedges should not be left at room temperature for more than 2 hours for food safety reasons.
• Refrigeration: Store cooled wedges in an airtight container in the refrigerator for up to 3–4 days. Re-crisp when reheating.
• Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2–3 months. Reheat from frozen in a hot oven for best texture.

Reheating tips: To restore crispness, reheat at 400°F (200°C) on a baking sheet for 8–12 minutes, flipping once. Avoid microwaving unless you accept a softer texture.

Chef’s Advice

• Choose the right potato: Russets have a high starch content and a dry, fluffy interior—ideal for wedges. Yukon Golds work if you want a creamier center.
• Cut uniformly: Even wedge sizes ensure consistent cooking; aim for similar thickness across all pieces.
• Soak longer for extra crisp: If you have time, soak up to 60 minutes. Rinse afterward and dry thoroughly.
• Oil coverage: Use just enough oil to coat each wedge; too much oil prevents crisping and adds unnecessary calories.
• Watch the flip: Flip only once to preserve crust integrity; flipping too often can break the edges and reduce browning.

Fun Flavor Ideas

• Herb & Lemon: Toss wedges with lemon zest, chopped rosemary, and a pinch of sea salt after baking. Finish with a squeeze of lemon.
• Smoky BBQ: Swap smoked paprika for a BBQ spice blend and serve with a tangy barbecue sauce for dipping.
• Garlic Parmesan & Herb: Add 2 cloves finely minced garlic to the seasoning mix and increase Parmesan to 3 tablespoons; finish with fresh basil.
• Spicy Cajun: Use Cajun seasoning and serve with ranch or blue cheese dip for a bold, spicy snack.
• Sweet Potato Variation: Use sweet potatoes and reduce bake time slightly; pair with honey mustard or chipotle mayo—note nutrition and texture will differ.

Frequently Asked Questions

Q: Can I skip the soaking step?
A: Yes, but soaking removes surface starch and improves crispness. If short on time, cut wedges thinner and pat very dry after cutting to help them crisp.

Q: My wedges are soft—what did I do wrong?
A: Likely reasons: not drying after soak, overcrowding the pan, or using too low a temperature. Re-bake at higher heat on a single layer to rescue them.

Q: Is there a lower-fat option?
A: Reduce oil to 2 tablespoons or use a light spray of oil. Keep in mind less oil can slightly reduce crispness. Baking on a preheated sheet can help.

Q: Can I make these ahead for a party?
A: You can par-bake wedges (about 20 minutes), cool, refrigerate, then finish baking 20–25 minutes before serving to refresh the crisp.

Q: How do I make these gluten-free?
A: The basic recipe is naturally gluten-free. If you add coatings or substitute seasonings, check labels to ensure they’re certified gluten-free.

Conclusion

These crispy baked potato wedges are a dependable, delicious side that balances homey comfort with crowd-pleasing crunch—perfect for weeknights, game days, or casual entertaining. Try the method once and you’ll have a go-to technique for crisp, golden wedges every time. If you’d like a visual walkthrough of a similar oven-baked wedge technique, check out this helpful video guide from Natasha’s Kitchen oven-baked potato wedges video, and for a deeper exploration of wedge technique and science, see the thoughtful testing at Serious Eats’ potato wedges recipe.

If you make these, I’d love to hear how they turned out—share your photos and tweaks so we can build a community of confident home cooks around this simple favorite.