Baked Potato Wedges Recipe

overhead view of baked potatoes on parchment lined baking sheet

5 from 11 votes

Baked Potato Wedges Recipe

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

Prep Time15

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: potato wedges

Servings:

Calories: 202kcal

Author: LaKita Anderson

Equipment

1 Large baking sheet
parchment paper or nonstick liner

Ingredients

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