Baked Crispy Potato Wedges are a perfect side dish for burgers, steaks, and grilled foods of all kinds! Crispy on the outside but soft on the inside, baked potato wedges are a healthier choice than french fries and just as tasty.
But, the answer is always yes! This homemade potato wedges recipe is so easy to make, there is no reason to say no. It uses hardly any ingredients and does not take much effort to prepare, especially if you slice your potatoes with a mandoline.
I’ll warn you now – once you make these baked crispy potato wedges, you are going to want to make them with practically every meal. I’m serious! They’re so delicious, especially if you use the optional rosemary and parsley (I love rosemary fries).
🥔 Potato Wedges Ingredients
You will need just a few simple ingredients to make these potato wedges. The dried herbs are optional, but I really recommend giving them a try. Rosemary and parsley add even more flavor to these already very flavorful potatoes!
We are huge fans of Ina Garten recipes, and are always inspired by her. We just love Barefoot Contessa’s Roasted Potato Wedges with a touch of rosemary for extra flavor! She was the inspiration for our recipe.
Here is everything you will need in front of you to make these potato wedges:
- Medium russet potatoes
- Olive oil
- Garlic powder
- Onion powder or dried green onion
- Dried rosemary leaves (optional)
- Fresh parsley (optional)
- Ground black pepper (optional)
You can use a knife to cut the potatoes for this recipe, but if you want to simplify things even more, slice your potatoes with a mandoline by following our How to Use a Mandoline guide!
🧂 Potato Wedges Seasoning
The simplest way to season crispy oven-roasted potato wedges is with paprika, salt, and garlic. A few green onions or a sprinkle of fresh parsley can be added if so desired.
If you want to get creative, you could add additional spices. Some great choices are rosemary, allspice or black pepper. In fact, you can use any seasoning you like!
The best spices for seasoned potato wedges are the ones already in your pantry. Have fun and experiment with your favorite combination of flavors!
If you’re coming back to make this recipe again (and I can guarantee you will), why not change things up? My Garlic Parmesan French Fry Seasoning works perfectly for these crispy potato wedges, too. Pair them with Sriracha Fry Sauce, and they’re even better!
🔪 How to Cut Potatoes into Wedges
- Rinse potatoes very well, but don’t peel them.
- Cut each potato lengthwise in half, and then cut the halves in half again. Finally, halve the remaining pieces. That way, each potato should be cut into eight wedges.
🍟 How to Make Potato Wedges
- Soak your sliced potato wedges in cold water for 10-15 minutes. This will draw the starch out of the potatoes, which is what will allow them to crisp up beautifully in the oven.
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, combine olive oil, salt, and spices, except parsley, if using.
- Drain your potatoes and dry them out with a tea towel or thick paper towel. Place them in the bowl with the spices. Rub them with the seasoning until all potatoes are evenly coated.
- Arrange seasoned potato wedges in a single layer on the baking sheet, cut side resting on the parchment paper. Make sure they are not overlapping one another. If there are too many to fit evenly on the baking sheet, bake them in two batches.
- Bake potato wedges in the oven for about 20 minutes, then flip them using a spatula. Bake for another 10-15 minutes, until dark, golden and crispy.
- Remove from the oven and sprinkle with fresh parsley. Let cool for 5 minutes, then serve.
🤫 The Secret to Super Crispy Fries
- Soaking the Potatoes: Don’t neglect to soak the potatoes in cold water. This allows them to lose some of the potato starch and become crispy while baking. If you skip this step, they will not be as crispy!
- Flip only once: The key to crispy potato wedges is to flip them only once. In order to do this, you must wait until the potatoes are golden in color and crispy and then flip them. This will be at the approximate 20-30 minute mark.
🥣 French Fry Sauce
If you prefer your baked potato wedges with a sauce, we have just the thing!
You can really serve anything with these easy wedges. Peri Peri Wedges have become one of my new favorites. My family loves dipping potato wedges in peri peri sauce!
But, my favorite of all time might be our Sriracha Fry Sauce Recipe. It is just such an amazing combination of flavors!
What to Serve with Potato Wedges
Steak and Potatoes
You can serve crispy potato wedges with just about anything, but they go perfectly with every kind of steak you can dream of. Especially our delicious Garlic Butter Steak Bites!
Best Burger Recipes
Best Grilled Cheese Sandwiches
You can dip the wedges into soup with the sandwich, and you now have a gourmet meal!
- Grilled Cheese and Tomato Soup
- Mushroom Grilled Cheese and French Onion Soup
- Pesto Grilled Cheese and Italian Vegetable Soup
Other Favorite Potato Side Dishes:
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Did you try this recipe for potato wedges? Let us know in the comments below and with a rating! We love to hear from you.
Baked Crispy Potato Wedges
- 5 medium russet potatoes
- 1/4 cup olive oil
- 1 teaspoon paprika
- 3 teaspoons garlic powder
- 2 teaspoons onion powder or dried green onion
- 2 teaspoons salt
- 2 teaspoons dried rosemary leaves (optional)
- chopped fresh parsley (optional)
- freshly ground black pepper (optional)
- Rinse potatoes very well but don’t peel them. Cut each potato lengthwise in half and then halve each half. Halve also the remaining pieces. That way each potato should be cut into eight wedges.
- Soak the wedges in cold water for 10-15 minutes.Preheat oven to 400 degrees Line a large baking tin with parchment paper.In a large bowl combine olive oil, salt and spices, except parsley.
- Drain potatoes and dry them out with a tea towel (or thick paper towel). Place them in the bowl with the spices. Rub them with the seasoning, until all potatoes are evenly covered.Arrange the potato wedges on the prepared tin, preferably with the cut side onto the paper. Make sure they are not overlapping one another. If they are too many to fit evenly in the tin, bake them in two batches.
- Bake for about 20 minutes and then invert them, using a spatula. Bake for another 10-15 minutes, until dark, golden and crispy.Remove from the oven and sprinkle with fresh parsley. Let cool for 5 minutes and then serve.
- Spices: You can use for your baked potato wedges the spices listed or any other spices you like!
- Soaking the Potatoes: Don’t neglect to soak the potatoes in cold water. This allows them to lose some of the starch and become crispy while baking. If you skip this step, they will not be as crispy.
- Make-ahead: If you want to cut the potato wedges ahead of time, you can prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice.
- The key to crispy potato wedges is to flip them only once. In order to do this, you must wait until the potatoes are golden in color and crispy and then flip them. This will be at the approximate 20-30 minute mark. Not a minute sooner!