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Crispy Baked Potato Wedges

Baked Potato Wedges – These fresh and crispy potato wedges are baked in the oven. A healthier to the deep-fried potato wedges. Crispy on the outside, warm & gooey on the inside.; they are so flavorful and very easy to make.

Baked Potato Wedges

This baked wedges recipe shows that you can actually eat your cake and have it. Yes, I said so. 

Now let me explain, I am a lover of potato wedges (actually anything potatoes), but I get leery of eating potatoes drenched in oil and unnecessary ingredients. Ever since I started making these oven-baked wedges at home, I have never turned back!

This dish is a classic, but a couple of specific ingredients and instructions can make it even better!

How long will it take? 

It will take 50 minutes, but 35 of those are baking time—no pre-soaking, no freezing, no boiling necessary.

What are the best potatoes to bake? 

My to-go potatoes are the starchy ones like the Russet, Idaho, and Yukon Gold because the starch in these potatoes makes them crisp up easily what baked. I stay away from waxy potatoes.

What temperature to bake potato wedges? 

I find the best crispiness and flavor comes from baking them 425ºF—a hotter temperature could either burn them or leave them unevenly baked.

How do you cut potato wedges? 

First, make sure your potatoes are about the same size so that your wedges can all bake evenly. 

Next, it’s all about halves. If you halve the potato three times (first leaves two halves, second leaves four quarters, third leaves eight wedges), you’re done! Or, don’t even worry about the math and just halve until you have wedges.

Watch How To Make It:

Do baked potato wedges keep well? 

Yes, they keep well, and reheating any leftovers of these baked potato wedges in the oven will only make them even crispier!

What should I serve with the wedges?

The flavor provided by these baked potato wedges can hold its own, but of course, it’s always fun to add more flavors! 

You can treat them like French fries served with burgers, but they can also be classier and pair well with your roasted chicken or pork and greens at dinner. 

Either way, everyone will be looking for a second helping!

Potatoes are a thing in my home and here are some of our favorites:

Dipping Sauce that pairs so well with Potato wedges:

  • Good old ketchup
  • Sour cream
  • Sweet chili sauce
  • Aioli
  • BBQ sauce
  • Avocado Dipping Sauce

 

Baked Potato Wedges

These fresh and crispy potato wedges are baked in the oven. A healthier to the deep-fried potato wedges. Crispy on the outside, warm & gooey on the inside.; they are so flavorful and very easy to make.
5 from 1 vote
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Ingredients

  • 3 lb Russet potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • Cayenne pepper optional

Instructions

  • Preheat oven to 425°F.
  • Combine the seasoning in a small bowl: paprika, garlic powder, onion powder, salt, black pepper, and Cayenne pepper (optional). Mix well and set aside.
  • Cut the potatoes in half lengthwise, then cut each half into 3 to 4 wedges until you have 6 to 8 wedges from each potato depending on how big your potatoes are. Be sure to cut the potatoes about the same thickness and size).
  • Place wedges onto the baking sheets. Add the mixed seasoning and olive oil. Mix well until the wedges are evenly coated.
  • Spread the wedges on a large baking tray and arrange them in a single layer. Bake for 35 to 45 minutes turning wedges halfway through the baking time until the wedges become golden and crisp.
  • Serve immediately.

Let’s Connect.

You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

If you make this Oven-baked Crispy Potato wedges, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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Recipe Rating




Scott Drake

Friday 18th of September 2020

Made these tonight and they turned out great. Went perfect with my home made Rueben sandwiches!

Lola Osinkolu

Sunday 4th of October 2020

I’m so glad you enjoyed it Scott :)

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