These potato wedges are incredibly easy to make with just a handful of ingredients you likely already have at home. They deliver the perfect balance of a crispy exterior and fluffy interior without the need for deep frying. You can customize the seasoning to suit your taste, making them spicy, herby, or classic. They’re also a great alternative to traditional fries and are ideal for both casual meals and gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) potatoes olive oil salt black pepper paprika garlic powder onion powder dried herbs (optional, such as oregano or thyme)
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly, then cut them into evenly sized wedges.
Pat the wedges dry with a clean towel to remove excess moisture.
In a large bowl, toss the potato wedges with olive oil until well coated.
Add salt, pepper, paprika, garlic powder, onion powder, and any optional herbs. Toss again to evenly distribute the seasoning.
Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded.
Bake for 35–45 minutes, flipping halfway through, until the wedges are golden brown and crispy.
Remove from the oven and let them cool slightly before serving.
You can switch up the flavors by adding chili powder or cayenne pepper for a spicy kick. For a cheesy twist, sprinkle grated parmesan over the wedges during the last few minutes of baking. If you prefer a smoky flavor, add smoked paprika instead of regular paprika. You can also make them in an air fryer for an even crispier result with less oil.
Storage/Reheating
Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 180°C (350°F) for about 10–15 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
FAQs
Can I leave the skin on the potatoes?
Yes, leaving the skin on adds texture and extra flavor, plus it saves preparation time.
Why are my wedges not crispy?
This usually happens if the potatoes are too crowded on the baking sheet or not dried properly before baking.
Can I use any type of potato?
Yes, but starchy potatoes like Russet work best for a fluffy interior and crispy outside.
Do I need to soak the potatoes before baking?
Soaking can help remove excess starch and improve crispiness, but it’s optional.
Can I make these in an air fryer?
Yes, cook them at 200°C (400°F) for about 20–25 minutes, shaking halfway through.
What oil is best to use?
Olive oil works well, but you can also use vegetable or canola oil.
Can I freeze potato wedges?
Yes, freeze them after baking and cooling. Reheat in the oven directly from frozen.
How do I make them extra crispy?
Make sure they are dry, use enough oil, and spread them out in a single layer.
Can I add cheese to this recipe?
Yes, add grated cheese during the last 5 minutes of baking for a melty topping.
What dips go well with potato wedges?
Popular choices include ketchup, mayonnaise, garlic sauce, ranch, or spicy aioli.
Conclusion
Crispy potato wedges are a versatile and crowd-pleasing dish that’s easy to prepare and endlessly customizable. Whether you’re serving them as a side or a snack, their golden crunch and flavorful seasoning make them a go-to recipe you’ll want to make again and again.
Crispy Potato Wedges are the perfect easy side dish, featuring golden, seasoned potato wedges baked until crunchy on the outside and fluffy on the inside. These homemade crispy potato wedges pair perfectly with burgers, grilled meats, or your favorite dipping sauces.
Ingredients
4 medium potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried herbs (optional, such as oregano or thyme)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly, then cut them into evenly sized wedges.
Pat the potato wedges dry with a clean kitchen towel to remove excess moisture.
In a large mixing bowl, toss the wedges with olive oil until evenly coated.
Add salt, black pepper, paprika, garlic powder, onion powder, and optional dried herbs. Toss again to coat well.
Arrange the wedges in a single layer on the prepared baking sheet without overcrowding.
Bake for 35–45 minutes, flipping halfway through, until golden brown and crispy.
Remove from the oven, let cool slightly, and serve warm with your favorite dipping sauce.
Notes
For extra crispy potato wedges, soak the cut potatoes in cold water for 20–30 minutes, then dry thoroughly before seasoning.Russet potatoes work best for a crispy outside and fluffy inside.Add grated parmesan during the last 5 minutes of baking for a cheesy variation.For a spicy version, add chili powder or cayenne pepper.Air fryer method: Cook at 200°C (400°F) for 20–25 minutes, shaking halfway through.
