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A plate of homemade potato wedges with a cup of ketchup on a white table. A blue towel is in the top left corner.

Oven Baked Potato Wedges

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Enjoy the crispy, crunchy texture of these oven-baked potato wedges! Made from perfectly sliced and seasoned russet potatoes, they’re a versatile addition to any meal. Whether as a side dish, starter, or snack, they’re great for any occasion. Pair them with fried chicken, roasted meats, fresh salads, or your favorite dips for a real treat!
Course Snacks, Starter
Cuisine American, Global
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 235
Author Sangeetha Vel

Ingredients

  • 4 Russet Potatoes or Yukon gold, red or white potatoes
  • 2 tbsp Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Black Pepper Powder
  • Salt to taste

Instructions

Preparing Potatoes

  • Start by washing the potatoes thoroughly under water, scrubbing off any dust or mud with a brush. Once clean, pat them dry. Cut the potatoes in half, then slice each half into thick, even wedges. I prefer keeping the skin on for extra crispiness, but feel free to peel it if you like. Cutting the wedges evenly helps them cook uniformly in the oven, avoiding any overcooked or undercooked spots.
    A wooden cutting board displaying freshly cut potato wedges, ready for seasoning.

Seasoning the Wedges

  • After cutting the potatoes, transfer them to a bowl. Add the oil and seasonings—garlic powder, onion powder, paprika, black pepper, and salt. Mix well so all the spices evenly coat the wedges.
    A bowl filled with potato wedges and a blend of spices and seasoning.
  • Arrange the seasoned wedges on a baking tray lined with aluminum foil or parchment paper in a single layer. This lining prevents sticking, and spacing them out promotes better heat circulation, helping them cook evenly.
    Potato wedges arranged in a single layer on a foil-lined baking tray, prepared for baking.

Baking Potato Wedges

  • Bake the potato wedges in a preheated oven at 425°F for about 15 minutes.
    Potato wedges baking in the oven, starting to turn golden brown.
  • After 15 minutes, remove the tray from the oven and carefully flip the potato wedges using tongs or a fork. This step helps them cook evenly and get crispy on all sides. Once flipped, return the tray to the oven and continue baking for another 15 minutes, or until the wedges are golden brown and crispy. Your crispy potato wedges are now ready to enjoy.
    Crispy potato wedges in the oven, flipped halfway through baking for even cooking.

Serving

  • Serve these baked potato wedges with your favorite meats, like fried chicken, or alongside salads, dips, and sauces. For more pairing ideas, check out the serving suggestions section below.
    A plate of golden-brown baked potato wedges served with a side of ketchup for dipping.

Notes

Here are some helpful tips to make perfect Baked Potato Wedges every time!
  • Choose the Right Potatoes: For the crispiest wedges, I usually go for high-starch, low-moisture potatoes like Russets. They consistently deliver perfect results. You can also use Yukon Gold, red potatoes, or white potatoes, which hold up well at high temperatures and offer a similar crispiness.
  • Keep the Skin On: I personally love the extra flavor and texture that keeping the skin on adds to the wedges. It crisps up beautifully in the oven, enhancing the overall crunch and adding nutrients like fiber, vitamins, and minerals. If you prefer, you can peel the skin off before slicing.
  • Safety Tip: Always use oven mitts when taking the hot tray out of the oven. Trust me, I’ve tried flipping the wedges inside the oven, and it’s not worth the risk of burns! Place the tray on a heat-safe surface and use tongs or a spatula to flip them safely.
  • Customize the Seasoning: This recipe starts with basic seasonings, but don't hesitate to make it your own. Experiment with Cajun, Creole, or taco seasoning for a fun twist. For even more flavor, add some grated Parmesan cheese and dried herbs like thyme or rosemary to the wedges before baking.
  • Finish with a Sprinkle: Right after baking, while the wedges are still hot, give them an extra sprinkle of French fries seasoning or seasoning salt. This adds a nice touch and boosts their flavor.

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 12mg | Potassium: 905mg | Fiber: 3g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg

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