BakedQuick & EasyVeganVegan Appetizers

Oven Baked Potato Wedges in 6 Steps

40 mins Cook
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Baked potato wedges are so easy to make you just need olive oil, salt, black pepper, paprika, garlic powder and chopped parsley. Crafted from scratch, those oven baked potato wedges are the perfect home made treat and side dish. Deliciously & crispy!

Flawlessly seasoned and deliciously tasty, those homemade oven baked potato wedges are one yummy chunk! Made with Russet potatoes, they arrive out crispy on the outsides and mild and fluffy within the middle.


  • Potatoes: For the first-class outcomes, use Russet potatoes. those are starchy potatoes that get first-class and fluffy when they are baked. Yukon Gold may even paintings well. avoid waxy potatoes like reds or fingerlings.
  • Oil: The potato wedges are tossed in oil so the rims get fine and crispy. we adore to use olive oil, but canola or vegetable will paintings properly too.
  • Seasonings: Salt, garlic powder, paprika and black pepper.
Baked Potato Wedges
Oven Baked Potato Wedges


  1. Cut the potatoes into wedges; each potato will make 8 wedges
  2. Soak in cold water for 30 minutes.
  3. Toss the wedges in the oil and seasonings.
  4. Bake until golden brown and crispy.


Don’t skip submerging the potatoes in water. you may try this for half-hour or overnight, but the soaking method helps to do away with extra potato starch. And meaning that the potatoes are less probably to stick together and more likely to get very crispy in the oven.
Cut the wedges as calmly as you can. If a few wedges are thicker than others they won’t bake thru lightly, so some may be overcooked and others could be undercooked.
Make certain that the wedges are nicely coated in the oil. The oil facilitates to get the edges pleasant and crispy. If less difficult you can toss everything collectively in a bowl before laying on the baking sheet.
Bake the wedges in a single layer. If they are overlapping, they won’t cook dinner frivolously and every one won’t have crispy edges. They shouldn’t be touching at all. Overcrowding the baking sheet can also motive them to steam and get soggy.


Can you’re making them in advance and reheat?
Those baked potato wedges are first-rate enjoyed as quickly as they may be cooked so that they stay first-rate and crispy. if you do have leftovers, they can be loved day after today, reheat them in a preheated oven at 400F until they crisp up again.

Can you peel the potatoes?
It’s genuinely not necessary to peel the potatoes to make these wedges; simply deliver the potatoes a terrific scrub beneath water to take away and unfastened dust. The skins crisp up in reality properly while roasted and add a super texture. if you opt for even though, you may peel them.

What do you serve them with?
These oven baked potato wedges are exquisite served as an appetizer with an onion dip with ketchup or ranch, or serve them up as a facet with a primary like:
Baked Sesame Chicken
Roasted Cherry Tomato Pasta
Thai Coconut Chicken

Oven Baked Potato Wedges in 6 Steps

Oven Baked Potato Wedges in 6 Steps

Baked potato wedges are so easy to make you just need olive oil, salt, black pepper, paprika, garlic powder and chopped parsley. Crafted from scratch, those oven baked potato wedges are the perfect home made treat and side dish. Deliciously & crispy!
prep time
10 mins
cooking time
40 mins
total time
50 mins



  • 2 pounds Russet potatoes about 4 large ones

  • ¼ cup olive oil

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 1 teaspoon paprika

  • ½ teaspoon black pepper

  • 2 tablespoons fresh parsley finely chopped, for serving


Preheat oven to 400°F. Line a big rimmed baking sheets with parchment paper.
Wash the potatoes and scrub their skin to smooth them as a lot as feasible. cut the potatoes in half lengthwise and alternatively to make quarters after which reduce every area again in 1/2 lengthwise to make wedges. This makes eight wedges according to potato. parsley. Serve hot.
Place the potatoes in a massive bowl and submerge them with bloodless water. Soak for 30 minutes. Drain the potatoes and dry very well the use of paper towels or a kitchen towel.
Transfer the dried potatoes to the prepared baking sheet. add olive oil and season with 1 teaspoon of salt, garlic powder, paprika and black pepper. Toss properly to coat.
Arrange fries in a single layer at the baking sheet, making sure they aren’t touching. this is key in supporting them cook frivolously and get crispy.
Bake for 40-forty five mins, tossing halfway via to ensure even baking. Season with the final salt without delay whilst they're performed cooking and garnish with the fresh


Storage: These are best enjoyed as soon as you’ve made them. Leftovers can be reheated the next day at 400F to get them crisp again. Tip: Cook in a single layer for the best results. Tip: Cut the wedges into an even thickness so that they cook through evenly.
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