Why You’ll Love These Crispy Baked Potato Wedges
These crispy baked potato wedges are a total game-changer for three amazing reasons.
First, they’re ridiculously crispy on the outside while staying perfectly fluffy inside—the holy grail of potato texture that I chased for years.
Second, they’re so much healthier than deep-fried versions but don’t sacrifice an ounce of flavor. Who needs all that oil anyway?
Finally, they’re incredibly versatile. I’ve served them alongside everything from burgers to roast chicken, and they always disappear first.
The secret? That quick soak in cold water removes excess starch. Trust me, once you try this method, you’ll never go back.
What Ingredients are in Crispy Baked Potato Wedges?
To make these incredible crispy baked potato wedges, you’ll need just a handful of pantry staples that transform humble potatoes into something extraordinary. I love how these ingredients work together to create that perfect seasoning blend that coats each wedge with flavor while helping achieve that coveted crispy exterior. The best part? Nothing fancy required – just good, simple ingredients that most of us already have on hand.
- 4 large russet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional, for extra crispiness)
- Fresh parsley, chopped (for garnish, optional)
When shopping for this recipe, russet potatoes are definitely the way to go because their high starch content helps achieve that perfect crispy-outside, fluffy-inside texture we’re after. And while the Parmesan cheese and parsley are listed as optional, I’d really recommend including them if you can – the Parmesan adds an extra dimension of savory crispiness, while the fresh parsley brightens everything up with a pop of color and freshness. Don’t have smoked paprika? Regular works perfectly fine, though the smoked variety adds a wonderful depth of flavor if you happen to have it.
How to Make These Crispy Baked Potato Wedges
Let’s start by prepping those potatoes. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Take 4 large russet potatoes, scrub them clean, and cut each potato in half lengthwise. Then, slice each half into 4 wedges, giving you 8 wedges per potato.
Now, here’s a game-changing step many people skip: place those wedges in a large bowl of cold water and let them soak for 30 minutes. This draws out excess starch and is the secret to that extra crispiness we’re all craving.
Once soaked, drain them well and pat completely dry with a clean kitchen towel—seriously, don’t skip this drying step or you’ll end up with steamed potatoes instead of crispy ones.
Time to season these beauties. In a large bowl, toss your potato wedges with 3 tablespoons of olive oil, making sure each wedge gets a good coating.
Now add 1 teaspoon garlic powder, 1 teaspoon smoked paprika (or regular if that’s what you have), 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper.
Want to take things up a notch? Sprinkle in 2 tablespoons of grated Parmesan cheese—it adds a fantastic savory crust. Toss everything together until those wedges are evenly coated in all that flavorful goodness.
The final step is essential for maximum crispiness. Arrange your seasoned wedges in a single layer on the prepared baking sheet, and here’s the key—make sure they’re not touching each other.
Crowded potatoes steam rather than roast, and we want each wedge to have space to get golden and crispy.
Pop them in the oven and bake for about 20 minutes, then flip them over and continue baking until they’re golden brown and crispy on the outside but tender on the inside.
Before serving, sprinkle with some freshly chopped parsley if you’re feeling fancy. Those crispy edges with the fluffy centers? Pure potato perfection.
Crispy Baked Potato Wedges Substitutions and Variations
While the basic recipe for potato wedges is already fantastic, you can easily customize it to match whatever flavors you’re craving or ingredients you have on hand.
I love swapping sweet potatoes for russets when I want something a bit healthier, or adding cayenne for extra heat.
Try Italian-style wedges with oregano, basil, and extra Parmesan, or go Mexican with chili powder and cumin.
No Parmesan? Nutritional yeast makes a great dairy-free alternative.
You can even switch up the oils—avocado oil has a higher smoke point if you’re cranking up the heat.
Trust me, these wedges are practically a blank canvas for your flavor experiments.
What to Serve with Crispy Baked Potato Wedges
These crispy wedges deserve some worthy companions on your plate! I love serving mine with burgers, grilled chicken, or a juicy steak.
For dipping, nothing beats homemade ranch, ketchup, or my personal favorite – a sriracha mayo that takes about 30 seconds to whip up.
Want to turn them into a meal? Top with melted cheese, bacon bits, and green onions for loaded potato wedges.
Or go Mediterranean with a side of hummus and Greek salad.
On lazy Sundays, I sometimes make these with eggs and avocado toast for brunch.
Final Thoughts
After making these potato wedges countless times in my kitchen, I’m convinced they’re the perfect side dish for almost any meal. They strike that ideal balance of crispy exterior and fluffy interior that’ll have everyone reaching for seconds.
The best part? You can customize the seasonings to match whatever you’re serving. Add cayenne for heat, rosemary for an herbal note, or extra garlic because, well, when is more garlic ever wrong?
Trust me on the soaking step—it’s worth those extra minutes for next-level crispiness. Now go enjoy these budget-friendly crowdpleasers that taste like you spent hours in the kitchen.
Crispy Baked Potato Wedges
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut each potato in half lengthwise, then slice each half into 4 wedges (8 wedges per potato).
- Place wedges in a large bowl of cold water and let soak for 30 minutes.
- Drain potatoes and pat completely dry with a clean kitchen towel.
- In a large bowl, toss potato wedges with olive oil until well coated.
- Add garlic powder, smoked paprika, onion powder, salt, black pepper, and Parmesan cheese (if using). Toss until evenly coated.
- Arrange wedges in a single layer on the prepared baking sheet, ensuring they don't touch each other.
- Bake for 20 minutes, then flip wedges and continue baking until golden brown and crispy on the outside but tender inside, about 20 minutes more.
- Garnish with chopped fresh parsley if desired and serve.
