Name: Baked Potato Wedges
Prep time: 10 min
Cook time: PT-485770H15M24S
Total time: PT-485770H15M24S
Cuisine: American
Ingredients: 4 large russet potatoes 3 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon smoked paprika (or regular paprika) 1 teaspoon dried oregano or thyme Salt, to taste Freshly ground black pepper, to taste Optional: grated Parmesan cheese or fresh parsley for garnish

Why You’ll Love This Recipe

This recipe delivers golden, crispy wedges that are perfectly seasoned and baked to perfection. They’re a great alternative to traditional fries and can be customized with your favorite herbs and spices. Baking the wedges reduces oil usage, making them a lighter choice while still achieving that deliciously crisp exterior. Plus, they’re kid-friendly and perfect for game days, casual dinners, or as an appetizer.

Ingredients

4 large russet potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon dried oregano or thyme
Salt, to taste
Freshly ground black pepper, to taste
Optional: grated Parmesan cheese or fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F (220°C).
Wash the potatoes thoroughly and cut each into 8 wedges.
In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, oregano, salt, and pepper until evenly coated.
Arrange the wedges in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 35-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the edges.
Remove from the oven and, if desired, sprinkle with grated Parmesan cheese or fresh parsley.
Serve warm with your favorite dipping sauce.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, with baking time of 35 to 40 minutes, totaling around 50 minutes.

Variations

Add chili powder or cayenne pepper for a spicy version.
Toss with rosemary or thyme for an herby flavor.
Use sweet potatoes instead of russets for a sweeter twist.
Sprinkle with nutritional yeast for a cheesy, vegan-friendly option.
Serve with garlic aioli, ketchup, or ranch dressing for dipping.

Storage/Reheating

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness, or warm in the air fryer.

FAQs

Can I use other types of potatoes?

Russet potatoes are best for wedges due to their starchy texture, but Yukon Gold also work well.

How do I make potato wedges crispy?

Use high heat, toss with enough oil, and avoid overcrowding the baking sheet.

Can I prepare wedges in advance?

You can cut and season potatoes ahead but bake just before serving for best texture.

Are baked wedges healthy?

Yes, baking uses less oil than frying, making them a healthier option.

Can I freeze baked potato wedges?

Yes, freeze on a baking sheet before transferring to a bag. Reheat in the oven for best texture.

How do I prevent wedges from sticking to the pan?

Use parchment paper, a silicone mat, or lightly grease the baking sheet.

Can I use an air fryer?

Yes, air frying is a great alternative and usually takes 15-20 minutes at 400°F.

How thick should the wedges be?

About 1/2 to 3/4 inch thick for even cooking and crispiness.

Can I add cheese before baking?

Yes, sprinkle grated cheese in the last 5 minutes of baking.

What dips go well with potato wedges?

Ketchup, ranch, garlic aioli, sour cream, or spicy mayo are popular choices.

Conclusion

Baked Potato Wedges are a delicious and easy-to-make side dish that delivers crispy, flavorful potatoes with less oil and effort than frying. Versatile and customizable, this recipe is perfect for any occasion—from weeknight dinners to party snacks. With a simple preparation and mouthwatering results, baked potato wedges are sure to become a staple in your kitchen.