Name: Crispy Baked Potato Wedges Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes; 2 tablespoons olive oil; 4 garlic cloves, minced (or 2 teaspoons garlic powder); 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; Optional: grated vegan parmesan, Violife brand recommended

Crunchy on the outside, soft on the inside, nothing beats homemade potato wedges done just right. This Crispy Baked Potato Wedges Recipe is one of those go-to snacks or sides that never disappoint – it’s simple, flavorful, and always a crowd-pleaser.

This image shows many thick potato wedges cooked with a golden-brown crispy skin. They have small green chopped herbs sprinkled on top, adding a fresh touch. The wedges are placed on a grill pan with dark grill lines and some charred spots that show a nicely roasted texture. The wedges are arranged in many layers, overlapping slightly with one another, filling mostly the whole frame. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Baked Potato Wedges Recipe
Top Tip
How to Serve Crispy Baked Potato Wedges Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Baked Potato Wedges Recipe

Why You'll Love This Recipe

I've made plenty of potato wedges over the years, but this one stands out because of how effortlessly crispy they get using just the oven, no deep fryer needed. Plus, the seasoning mix is simple but packs a punch of flavor that keeps me coming back for more.

Perfect Crispiness: These wedges come out golden and crunchy on the outside, tender and fluffy inside every single time.
Simple Ingredients: You probably already have everything on hand for these wedges, making it an easy weeknight side or snack.
Flexible Seasoning: You can easily tweak the garlic, smoked paprika, or add your favorites—customizing it’s a breeze.
Healthy Alternative: Baked instead of fried, so you get all the crispy joy without the extra oil.

Ingredients & Why They Work

Each part of this Crispy Baked Potato Wedges Recipe is chosen to contribute flavor and texture. The russet potatoes provide a starchy interior that crisps up beautifully, while the spices enhance the taste without overpowering the natural potato flavor.

Flat lay of four whole russet potatoes with rough brown skins, a small white bowl of golden olive oil, four fresh garlic cloves with smooth white papery skins, a small white bowl filled with fine pale beige onion powder, a small white bowl of deep reddish smoked paprika powder, a small white bowl of coarse white salt crystals, and a small white bowl containing grated vegan parmesan cheese flakes, all arranged symmetrically and evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their high starch content helps get that fluffy interior and crisp exterior you want.
Olive oil: Helps the wedges crisp up in the oven and prevents sticking without being heavy.
Garlic cloves (or garlic powder): Adds a robust, savory note—fresh garlic will give a more vibrant flavor.
Onion powder: Deepens the savory profile without overwhelming the dish.
Smoked paprika: Brings a subtle smoky warmth that complements the potatoes perfectly.
Salt: Essential for bringing all these flavors together and seasoning evenly.
Optional vegan parmesan: Adds a cheesy finish that’s great for extra richness and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Crispy Baked Potato Wedges Recipe is how easy it is to adjust based on what you like or what you have. I love adding a bit of cayenne for heat sometimes, but you could swap out smoked paprika for regular paprika if you don’t have it on hand.

Variation: For a herby twist, I’ve tossed these wedges with dried rosemary and thyme – it turns them into a fragrant, almost rustic treat that’s perfect with dinner.

Step-by-Step: How I Make Crispy Baked Potato Wedges Recipe

A white bowl lined with crumpled parchment paper holds thick, golden-brown potato wedges with crispy edges and some green herb specks scattered on them. In the center of the bowl, there is a small silver cup filled with bright red ketchup. A woman's hand is dipping one of the potato wedges into the ketchup, showing the wedge's textured brown skin and soft inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Potatoes Like a Pro

First things first, scrub those potatoes well under cold water. You want them clean but with the skin on for extra texture and nutrition. Then slice each potato in half lengthwise, and depending on their size, cut halves into thirds or fourths lengthwise with a gentle angle. This shape helps them crisp up evenly and looks great on the plate.

Step 2: Season and Shake

Pop all your cut potatoes into a large resealable bag or a big bowl. Add olive oil, minced garlic or garlic powder, onion powder, smoked paprika, and salt. Seal the bag and give it a good shake—this is my favorite way to get every wedge coated in flavor without making a mess. Make sure you don’t skip this step because even coating is the secret to crispiness.

Step 3: Bake to Crispy Perfection

Spread the wedges out evenly on a lightly greased baking sheet, making sure none are crowded—it helps them crisp up all around. Bake in a preheated 425°F oven for about 35 minutes, flipping them halfway through so they brown evenly. Look for that golden color and an easy fork test—that’s when you know they’re done.

Step 4: Finishing Touches

Once out of the oven, I love sprinkling on some grated vegan parmesan to add a salty, cheesy punch. Serve immediately with your favorite dipping sauce—ketchup is classic but try a garlic aioli or spicy mayo to switch things up.

Top Tip

From my kitchen experiments, I’ve learned a few tricks that make all the difference in achieving ultimate crispiness and flavor in your Crispy Baked Potato Wedges Recipe.

Dry Your Potatoes: After washing and cutting, pat the wedges dry with a kitchen towel to remove excess moisture that can prevent crispness.
Don’t Overcrowd: Spread wedges out on the baking sheet in a single layer; crowding traps steam, making them soggy.
Flip Halfway: Turning the wedges about 20 minutes into baking ensures even browning on all sides.
Use High Heat: Baking at 425°F is key—lower temps won’t give you the satisfying crunch you’re aiming for.

How to Serve Crispy Baked Potato Wedges Recipe

crispy baked potato wedges - Serving Suggestion

Garnishes

I often finish my wedges with a sprinkle of fresh parsley or chives to add a pop of color and freshness. A little extra grated vegan parmesan gives a lovely richness that pairs beautifully with the spices.

Side Dishes

These potato wedges are the perfect match for simple grilled veggies, a fresh salad, or even alongside a juicy vegan burger. I also love pairing them with steamed green beans or sautéed mushrooms for a quick weeknight meal.

Creative Ways to Present

For game days or casual get-togethers, I like to serve these wedges in rustic paper cones with a trio of dipping sauces—ketchup, spicy aioli, and vegan ranch. It makes a fun and shareable snack platter that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store any leftover wedges in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I line the container with a paper towel to absorb moisture—it really helps maintain that crispy texture.

Freezing

Freezing potato wedges can be tricky since they’re best fresh, but if needed, flash freeze them spread out on a tray, then transfer to a freezer bag. When reheated properly, they still hold up pretty well for a quick snack later.

Reheating

To reheat, I avoid the microwave to keep them crispy. Instead, pop leftover wedges in a preheated oven or air fryer at 400°F for about 10 minutes until warm and crisp again. It’s like fresh from the oven!

Frequently Asked Questions:

How do I make sure my potato wedges come out crispy?

To get that crispy exterior, make sure you bake at a high temperature (425°F), don’t overcrowd the baking sheet, pat the potatoes dry before seasoning, and flip them halfway through baking for even crisping.

Can I use other types of potatoes?

Russet potatoes are best because of their high starch content, which helps achieve a fluffy interior and crispy outside. However, Yukon Gold potatoes can also work if you prefer a creamier texture. Just note they might crisp up slightly less.

Can I prepare this recipe ahead of time?

You can cut and season the potato wedges ahead of time and keep them refrigerated in a sealed container, but I recommend baking them fresh to maintain the best crispiness and texture.

What are good dipping sauces for these wedges?

Classic ketchup is always a hit, but you can also try garlic aioli, spicy mayo, vegan ranch, or even a smoky chipotle sauce for extra flavor variety.

Final Thoughts

This Crispy Baked Potato Wedges Recipe is one I’ve come back to time and again because it’s just so reliable and satisfying. Whether you’re serving it up for a casual snack or as a side at dinner, you’ll find the balance of textures and flavors hard to beat. Give it a try, tweak it to your liking, and enjoy that perfect crunch every time—you won’t regret it!