Baked Potato Wedges Recipe

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Try making this Baked Potato Wedges Recipe for a batch of crispy, perfectly seasoned, and flavorful oven baked potatoes the whole family will enjoy!

If you're craving more crispy and delicious oven baked potato recipes, then be sure to also try making a batch of Greek Potatoes, Easy Roasted Potatoes, and Simple Roasted Sweet Potatoes.

You can never have too many potato recipes. Wouldn't you agree?

Potatoes make such a great side dish and can be prepared in so many different ways. And although I love good fried potatoes, I prefer the convenience of baking them in the oven. Especially when it comes to potato wedges.

These potato wedges are baked in the oven at a high temperature which makes them crispy on the outside and tender on the inside. Add in a few simple spices and you have a potato recipe that is tasty, flavorful, and ready in minutes.

Let's get started!

Ingredients You'll Need

1. Potatoes - The main ingredient in this recipe. Try to select a sturdy and waxy potato such as Yukon Gold, red potatoes, or russet potatoes. Leave the skin on the potatoes and cut them into fourths or eighths.
2. Oil - Use any oil that you prefer to toss the potatoes in. I like to use olive oil or avocado oil.
3. Garlic Powder - My favorite spice to pair with potatoes. Adds a layer of garlic flavor without using fresh garlic.
4. Paprika - Adds a smoky and slightly spicy flavor to the potatoes. You may use smoked paprika or regular, whichever you prefer.
5. Salt - Helps to bring out the flavor of the potatoes and prevents them from tasting flat.
6. Ground Black Pepper - Balances the other spices in the recipe and adds a unique peppery flavor to the potatoes. Try to use freshly cracked black pepper if possible.

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the potato recipe by lining a large rimmed baking sheet with parchment paper and preheating the oven to 450 degrees F. Clean the potatoes and slice them into even size wedges. Cut each potato into fourths or eights, depending on the size of the potato.

Place the raw potato wedges into a large bowl of cold water. Allow them to soak for about 20 to 30 minutes to help remove the excess starch. This process with allow them to become crispy, try not to skip this step.

Pour off the water and dry the potato wedges using paper towels or a clean kitchen towel. Add the potatoes to a large dry bowl and add the oil. Toss the potatoes in the oil until they are all evenly coated.

In the same bowl, sprinkle in the paprika, garlic powder, salt, and ground black pepper. Toss the potatoes to evenly coat them in the seasoning. Spread the potatoes out onto the prepared baking sheet and space them out into a single layer.

Place the potatoes into the oven and allow them to bake/roast for 20 minutes. Carefully remove them from the oven and turn them over using a fork or tongs. Return back to the oven and allow them to bake for an additional 20 minutes, or until fork-tender with browned crispy edges.

Carefully remove the baking sheet from the oven and serve the potato wedges warm with some ketchup or your favorite sauce. Enjoy!

Recipe Tips & Tricks

• Try to leave the skin on the potatoes. It helps to make the prep work go much easier and the skin gets tender and crispy while roasting at a high temperature in the oven.
• Line a large baking sheet with parchment paper for easier cleanup.
• Do not crowd the potatoes in the pan. If you find that you need to do that, then just use a second pan. Leaving room between the potato wedges will allow them to become crispy and not soft as steamed potatoes.
• Use enough oil to coat the potatoes. This allows the seasoning to stick to the potatoes and helps them to crisp in the oven.
• Select a waxy potato such as Yukon Gold, Red Potatoes or Russet Potatoes. Try to use medium size potatoes that are similar in size.

Storage

These potato wedges are best enjoyed the same day they are prepared. However, if you happen to have any leftovers, then be sure to store them in a plastic storage bag or airtight container with a lid inside the refrigerator for up to 3 days.

When ready to serve them again, reheat them in the oven at 400 degrees F. until heated thoroughly. You may also reheat them in the air fryer until warm. I would not recommend storing the potato wedges in the freezer.

Recipe

Baked Potato Wedges Recipe

LaKita Anderson

Try making this Baked Potato Wedges Recipe for a batch of crispy, perfectly seasoned, and flavorful oven baked potatoes the whole family will enjoy!

5 from 10 votes

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Prep Time 15 mins

Cook Time 40 mins

Course Side Dish

Cuisine American

Servings 6

Calories 202 kcal

Equipment

• 1 Large baking sheet
• parchment paper or nonstick liner

Ingredients

  

1x2x3x

• 2 pounds potatoes, skin on cut into wedges
• 4 tablespoons oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

 

• Begin the potato recipe by lining a large rimmed baking sheet with parchment paper and preheating the oven to 450 degrees F. Clean the 2 pounds of potatoes and slice them into even size wedges. Cut each potato into fourths or eights, depending on the size of the potato.
• Place the raw potato wedges into a large bowl of cold water. Allow them to soak for about 20 to 30 minutes to help remove the excess starch. This process with allow them to become crispy, try not to skip this step.
• Pour off the water and dry the potato wedges using paper towels or a clean kitchen towel. Add the potatoes to a large dry bowl and add 4 tablespoons of oil. Toss the potatoes in the oil until they are all evenly coated.
• In the same bowl, sprinkle in the 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon ground black pepper. Toss the potatoes to evenly coat them in the seasoning. Spread the potatoes out onto the prepared baking sheet and space them out into a single layer.
• Place the potatoes into the oven and allow them to bake/roast for 20 minutes. Carefully remove them from the oven and turn them over using a fork or tongs. Return back to the oven and allow them to bake for an additional 20 minutes, or until fork-tender with browned crispy edges.
• Carefully remove the baking sheet from the oven and serve the potato wedges warm with some ketchup or your favorite sauce. Enjoy!
• Store leftovers in a plastic storage bag or airtight container with a lid inside the refrigerator for up to 3 days.

Notes

• Try to leave the skin on the potatoes. It helps to make the prep work go much easier and the skin gets tender and crispy while roasting at a high temperature in the oven.
• Line a large baking sheet with parchment paper for easier cleanup.
• Do not crowd the potatoes in the pan. If you need to use a second pan, then you may do that. Leaving room between the potato wedges will allow them to become crispy and not soft as steamed potatoes.
• Use enough oil to coat the potatoes. This allows the seasoning to stick to the potatoes and helps them to crisp in the oven.
• Select a waxy potato such as Yukon Gold, Red Potatoes or Russet Potatoes. Try to use medium size potatoes that are similar in size.

Nutrition

Calories: 202kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 397mgPotassium: 652mgFiber: 4gSugar: 1gVitamin A: 168IUVitamin C: 30mgCalcium: 20mgIron: 1mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword potato wedges

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Have any comments, questions, or other delicious ways to enjoy the Best Potato Wedges Recipe? Please share them in the comments below!