Go Back
Oven 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.


  • 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


  • 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.