Name: Crispy Baked Potato Wedges Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes; 2 tablespoons olive oil; 4 garlic cloves, minced (or 2 teaspoons garlic powder); 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; Grated vegan parmesan, such as Violife brand

There’s something irresistibly crunchy and satisfying about homemade wedges, and this Crispy Baked Potato Wedges Recipe hits the spot every time. Lightly seasoned, perfectly crisp outside, and tender inside — these wedges just elevate any meal or snack effortlessly.

The image shows many golden brown potato wedges arranged closely together on a metal grill pan with black grill lines. The wedges have a crispy texture with some charred spots and are sprinkled with small green herbs. The background is white marbled. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Baked Potato Wedges Recipe
Top Tip
How to Serve Crispy Baked Potato Wedges Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Baked Potato Wedges Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Crispy Baked Potato Wedges Recipe because it’s one of those simple comfort foods that feels fancy but is really easy to pull off. You only need a handful of ingredients, and the oven does most of the work.

No deep frying required: You get that perfect crispiness without the mess and calories of frying.
Super simple seasoning: Just garlic, onion powder, smoked paprika, and salt bring so much flavor without overpowering.
Perfectly crispy and tender: The wedges come out golden and crunchy on the outside but soft and fluffy inside.
Great for sharing or meal prepping: These wedges travel well and reheat beautifully, making them a crowd-pleaser anytime.

Ingredients & Why They Work

Each ingredient in this Crispy Baked Potato Wedges Recipe plays a role in creating that crave-worthy bite. Russet potatoes offer that ideal starchy texture, while the spice combo adds warmth and a hint of smokiness. Plus, a quick toss with olive oil helps everything crisp up.

Flat lay of four whole russet potatoes with rough skin, two whole uncracked brown eggs, four whole garlic cloves with papery skins, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of coarse salt, and a small white ceramic bowl of grated vegan parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their high starch content makes for fluffy insides and crispy edges when baked right.
Olive oil: Helps create a crisp exterior while making the seasonings stick beautifully.
Garlic cloves or garlic powder: Adds that comforting, savory punch. Fresh garlic lends more aroma, but powder works if you’re short on time.
Onion powder: Complements the garlic and gives a subtle depth of flavor.
Smoked paprika: Offers a mild smoky note that lifts these wedges above the ordinary.
Salt: Essential for seasoning and bringing out all those natural flavors.
Optional grated vegan parmesan: A sprinkle on top gives a slightly cheesy tang and an extra layer of yum.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Crispy Baked Potato Wedges Recipe is a great base for experimentation. I love switching up the spices depending on what I have or mood I’m in, and you should totally make it your own too!

Variation: One time, I tossed the wedges with a bit of chili powder and cumin for a southwest twist — my family couldn’t get enough.
Dietary swaps: Try coconut oil for a different flavor profile or seasoning blends like Italian herbs for a fresh change.
Heat level: Add a pinch of cayenne pepper if you like a little kick, or keep it mild for kids and friends.

Step-by-Step: How I Make Crispy Baked Potato Wedges Recipe

The image shows a white bowl filled with golden brown potato wedges that are crispy on the edges and softer towards the middle, each wedge coated with a light sprinkle of herbs and spices. In the center of the bowl, there is a small round metal cup filled with smooth red ketchup, with one wedge partially dipped inside it. The bowl is lined with crumpled parchment paper that adds a natural texture beneath the wedges. A woman's hand holds one wedge above the ketchup, ready to dip it. The background and surface have a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Potatoes

First, scrub your russet potatoes clean— no need to peel because the skin adds to the texture and nutrients. Cut each potato in half lengthwise, then slice those halves into thirds or fourths lengthwise, depending on their size. I like to cut at a slight angle; it just makes the wedges look a little more elegant. Try to keep the wedges roughly the same thickness so they cook evenly.

Step 2: Seasoning the Wedges

Grab a large resealable bag or bowl, toss in the wedges along with olive oil, minced garlic (or garlic powder), onion powder, smoked paprika, and salt. Seal and shake well to coat every wedge evenly — no patchy bits here! If you want, this is where you can add other spices or a sprinkle of vegan parmesan right in.

Step 3: Baking to Golden Perfection

Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet. Spread the wedges out single-layer on the pan to avoid steaming. Bake for 35 minutes, flipping halfway through to brown all sides. You’ll know they’re done when the wedges are golden and you can easily pierce them with a fork.

Step 4: Final Touches and Serving

Right after baking, sprinkle the wedges with additional vegan parmesan if you love that cheesy note. Serve warm with your favorite dipping sauces — I’m partial to ketchup or a garlicky vegan aioli. Enjoy the crispy crunch with every bite!

Top Tip

I’ve made these wedges many times, and a few simple tricks really take them to the next level. These tips helped me get consistently crispy wedges without that soggy mess you sometimes get.

Dry your potatoes well: After rinsing, pat your wedges completely dry with a kitchen towel or paper towels — excess moisture ruins crispiness.
Don’t overcrowd the pan: Spread wedges out with space in between to allow hot air to circulate and crisp them evenly.
Flip halfway: Turning the wedges ensures both sides get that golden, crunchy texture instead of one side cooking faster.
Use a light oil coat: Too much oil can make wedges soggy, but too little leaves them dry — about two tablespoons for 4 potatoes hits the sweet spot.

How to Serve Crispy Baked Potato Wedges Recipe

Crispy Baked Potato Wedges - Serving Suggestion

Garnishes

I love topping these wedges with a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness. A dusting of extra grated vegan parmesan adds a nice salty contrast, and don’t forget a few cracks of black pepper right before serving.

Side Dishes

These wedges are incredibly versatile — I often pair them with homemade veggie burgers or a crisp mixed green salad on the side. They’re fantastic next to baked tofu or roasted veggies for a well-rounded meal.

Creative Ways to Present

For a fun party vibe, arrange the wedges in a cone made from parchment paper or serve them in a rustic basket lined with colorful napkins. Try drizzling a garlic-herb sauce over the top or adding colorful bell pepper sticks and dip for a vibrant platter.

Make Ahead and Storage

Storing Leftovers

After they cool, I store leftover wedges in an airtight container in the fridge for up to 3 days. They stay pretty crisp and reheat nicely without drying out.

Freezing

I’ve found these wedges freeze well if you freeze them in a single layer on a sheet pan first, then transfer to a bag. Heat directly from frozen in the oven or air fryer for best texture.

Reheating

To reheat, pop wedges in a hot oven or air fryer for 5–10 minutes; this crisps them back up better than the microwave, which usually makes them soggy.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

You can, but russet potatoes are ideal because their starchy nature gives you that perfect crispy outside and fluffy inside. Waxy potatoes like red or new potatoes will be less crispy but still tasty.

How do I make these wedges extra crispy?

Drying the potato wedges thoroughly before seasoning and making sure not to overcrowd the baking sheet are key. Also, flipping them halfway through baking helps even crispiness on all sides.

Can I make this recipe in an air fryer?

Absolutely! Air frying the wedges at around 400°F for about 20 minutes, shaking halfway through, yields wonderfully crispy wedges with a slightly shorter cooking time.

What dips go well with crispy baked potato wedges?

Ketchup is a classic choice, but you can also try garlic aioli, spicy sriracha mayo, vegan ranch, or even a smoky BBQ sauce. It depends on your mood and occasion!

Final Thoughts

This Crispy Baked Potato Wedges Recipe has become my go-to whenever I want comfort food that feels homemade but effortless. There’s such joy in biting into wedges that are both crispy and tender, bursting with simple yet bold flavors. I can’t wait for you to make them and enjoy that cozy vibe as much as I do. Trust me, once you’ve mastered these, wedges will never be just a side again—they’ll be a star on your table.