Baked Potato Wedges Recipe (Crispy & Oven-Roasted)

Updated July 14, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on February 27, 2023 and updated on July 31, 2025.

Watch this quick video tutorial!

Potato wedges were a fixture in my house growing up. Mama made them almost every week, usually alongside whatever protein was on the stove that night, and I don't think I've ever met a kid or an adult who turned them down. There's something about that crispy, golden edge giving way to a soft, fluffy center that just works every single time.

I've made this recipe more times than I can count, tweaking the soak time and the seasoning blend until I landed on the version that gives you truly crispy edges without any frying, deep or otherwise. My family calls this one a "keeper," and reader after reader in the comments below agrees.

This one comes together with pantry staples, one bowl, and a baking sheet. No special equipment, no fryer, no fuss. Let's get started!

Ingredients You'll Need

Here's everything you'll need to make this recipe.

• Potatoes - Yukon Gold or Russet both work beautifully here. Russets give you a fluffier interior. Yukon Golds hold their shape a bit more and have a naturally buttery flavor. Either way, leave the skins on for extra texture and nutrients.
• Olive oil - Avocado oil is a great substitute if you want a slightly higher smoke point for that hot oven.
• Garlic powder & paprika - This is the flavor backbone of the recipe. Smoked paprika will give you a deeper, slightly smoky flavor if that's what you're after. Regular paprika keeps things milder.
• Salt & black pepper - Simple, but don't skimp. Potatoes need more seasoning than you'd think to really taste it once baked.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Baked Potato Wedges

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Cut and Soak

Cut your potatoes into evenly sized wedges. This matters more than people think, since uneven wedges cook unevenly. Soak them in cold water for 20-30 minutes to draw out excess surface starch. This is the step people are tempted to skip, but it's the difference between merely good and genuinely crispy wedges.

Step 2: Dry Thoroughly

Drain the potatoes and pat them completely dry with paper towels before adding oil and seasoning. Any leftover surface moisture will steam the potatoes in the oven instead of letting them crisp.

Step 3: Season Generously

Toss the dried wedges with oil and seasoning in a large, dry bowl so every piece gets even coverage. Don't rush this part, unevenly coated wedges bake unevenly.

Step 4: Give Them Space

Spread the wedges in a single layer with a little breathing room between each piece. Crowding the pan is the #1 reason home-baked potatoes turn out soft instead of crispy, use two pans if you need to.

Step 5: Bake and Flip

Bake at high heat, flipping halfway through so both cut sides get direct contact with the hot pan. Resist the urge to flip early. Let the first side develop a real crust before you turn them.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

• Size matters more than seasoning. Cutting your wedges roughly the same thickness matters more for crispiness than any spice blend you choose.
• A hot oven is non-negotiable. Lower temperatures give you soft, pale wedges, don't be tempted to turn the heat down to "be safe."
• Parchment vs. bare pan. Parchment paper makes cleanup easy, but if you want an extra-crisp bottom crust, try baking directly on a well-oiled sheet pan instead.
• Let them rest for 2-3 minutes off the pan before serving. This lets the crust set fully instead of going soft from residual steam.
• Don't season with salt before soaking. Salt draws moisture out at the wrong stage, season only after the potatoes are dry and oiled.
• Check for doneness with a fork, not a clock. Oven variance is real, wedges are done when a fork slides in easily and the outside is deeply golden, not just "20 minutes in."
• Reheat, don't microwave. The oven or air fryer will bring back the crisp exterior. The microwave will turn your leftovers soft.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

• Sweet potato wedges - Follow the same method, but check for doneness a few minutes early since sweet potatoes cook faster.
• Cajun-spiced wedges - Swap the paprika and garlic powder for a Cajun seasoning blend for a spicier, bolder version.
• Parmesan-crusted wedges - Toss the hot wedges with finely grated parmesan right after they come out of the oven.
• Lemon pepper wedges - Skip the paprika and add lemon pepper seasoning plus a squeeze of fresh lemon after baking.
• Air fryer version - Cook in a single layer at 400°F, shaking the basket every 8-10 minutes, until golden and crisp (roughly 20-25 minutes total).
• Dairy-free / vegan - This recipe is naturally dairy-free and vegan as written. Just double-check any dipping sauce you pair it with.

Make-Ahead & Storage

Make-Ahead

You can cut and soak the potato wedges up to a day in advance. Just keep them fully submerged in cold water in the fridge, then drain and dry thoroughly right before seasoning and baking. I don't recommend seasoning them ahead of time, since the salt will draw out moisture and affect crispiness.

Storage & Reheating

Storage: Store leftover wedges in an airtight container in the fridge for up to 3 days. Reheating: For the best texture, reheat in a 400°F oven for 8-10 minutes or in the air fryer for 5-6 minutes, until warmed through and re-crisped. A microwave will heat them fast, but you'll lose the crispy exterior. Freezing: I don't recommend freezing baked potato wedges, they lose their crisp texture and turn mushy once thawed.

What to Serve with Baked Potato Wedges

Here are some of my favorite ways to serve this dish.

• Alongside a juicy burger. Try it with my Old-Fashioned Hamburger Recipe or BBQ Chicken Thighs.
• With a cool, creamy side to balance the crispy potatoes Southern Coleslaw Recipe is my go-to pairing.
• Dipped in a homemade sauce, my Burger Sauce Recipe or Southern Comeback Sauce both work beautifully here.
• As a simple weeknight side next to Creamy Mashed Potatoes for the ultimate potato-lover's plate (yes, really, my family does this).
• As a stand-alone snack with ketchup or ranch while you're watching the game.

Frequently Asked Questions

Did You Make This Recipe?

If you give these baked potato wedges a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. Watching this recipe become a regular in so many of your kitchens is genuinely one of my favorite things about this job. Thank you for making it part of your table too.