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A plate of baked crispy potato wedges, holding one dipped in ketchup

Baked Crispy Potato Wedges

Baked crispy potato wedges are a food everyone loves! Soft on the inside and crispy outside, these baked potato wedges are a healthier choice than fries and just as tasty.
Course Appetizer, Side Dish
Cuisine American
Keyword baked crispy potato wedges, easy potato wedges, potato wedges recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 342kcal


  • Baking sheet
  • Parchment paper
  • Large bowl
  • Cutting board
  • Oven


  • 5 medium russet potatoes
  • ¼ 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.
    Four images showing how to cut potato wedges: halving the potato, halving the halves, then finally cutting into halves a third time
  • 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.
    Soaking potato wedges in a big bowl of water
  • 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.
    Unbaked potato wedges on a baking sheet
  • 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.
    Baked crispy potato wedges on a baking sheet



  • 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!


Calories: 342kcal | Carbohydrates: 51g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1179mg | Potassium: 1158mg | Fiber: 4g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 15.4mg | Calcium: 38mg | Iron: 2.6mg