This easy, baked Potato Wedges recipe turns ordinary potatoes into delicious homemade wedges the whole family will enjoy!
Seasoned Baked Potato Wedges are the perfect side dish and great with everything from Oven Fried Chicken to a juicy steak dinner or Crispy Chicken Cutlets! I used to buy store-bought until we realized how quick, easy and tasty they are to make at home!
What’s your go-to side dish? In this house, we love potatoes. Mashed – Roasted – Baked – we love them all, and this recipe is one of our favorites!
Why This Recipe Works
- Roasting the potatoes at a high heat makes the potato wedges soft and fluffy on the inside and crunchy on the outside.
- The combination of spices adds a kick of flavor without the hassle of chopping garlic and onions.
- Using low-fat cooking spray makes them less oily in taste and much healthier.
- The flavors make them a versatile side dish that works with anything from fish to steak.
Easy Homemade Potato Wedges
This recipe is perfect for busy weeknights because it’s so quick and easy to prepare, and they taste like the ones you get from restaurants and pubs even though these are made in the oven and not deep-fried.
Which Potatoes Are Best
For crisp wedges that are fluffy on the inside. Choose a waxy potato with thin skin like New Potatoes, Yukon Gold, or red potatoes. In the UK, King Edward Potatoes are a good option. In Australia, Dutch Cream is a good all-around choice.
How To Cut Potatoes Into Wedges
- Cut a raw potato in half lengthwise.
- Cut each half in half lengthwise again.
- For larger potatoes, cut each wedge in half again, giving you eight wedges.
To see it done, be sure to watch the video!
Potato wedges are so much healthier than fries. They are baked instead of fried (making them drastically lower in fat), and at just 165 calories for a big satisfying helping, they have a fraction of the calorie count!
Step By Step Instructions
Start by washing the potatoes to get rid of any dirt (there’s no need to peel them). Then cut each potato into wedges.
For flavorful and extra crispy wedges – Soak your wedges in salted ice water for 20 minutes before starting. The salt adds flavor, and soaking removes some of the starch that can cause them to stick to the pan. It also produces a much crisper finish. Be sure to dry well after soaking, or the oil won’t coat your wedges.
Add the wedges to a large mixing bowl, and sprinkle with paprika, garlic powder, onion powder, salt, and pepper.
Drizzle with about two tablespoons of olive oil (or low-fat cooking spray), and then toss everything together to coat.
Line your baking sheet with non-stick aluminum foil. It allows the potatoes to brown without sticking to the pan and burning.
Place on a baking tray and spray with extra cooking spray if needed.
Bake for 35 to 40 minutes. For an extra crispy finish, turn the wedges halfway through baking.
When cooking food in a pan, you want as much surface area touching the pan, so be sure a cut side is lying flat. You can flip to the other side halfway through for even crispness. For best results, be sure not to overcrowd the pan.
Serve fresh out of the oven, and enjoy!
Air Fryer Instructions
- Preheat the air fryer to 390°F/198°C degrees Fahrenheit.
- Follow the recipe steps 2-4
- Spray the basket of the air fryer with cooking spray. Add the wedges.
- Air fry for 15 minutes for regular-sized wedges, and adjust the timing for thinner or thicker slices.
- For extra crispy wedges, Turn up the heat to 400°F/205°C for an additional 2 to 3 minutes at the end of cooking time.
Storage & Freezing Instructions ❄
To Make Ahead: You can cut the potatoes into wedges 1 or 2 days before making this recipe. Store them in an airtight container with cold water in the fridge. Allow them to dry out completely, and then follow the recipe instructions.
Storing Leftovers: Place in an airtight container and store in the fridge for up to 3 days.
Freezing: Allow to cool, then freeze them in a single layer on a sheet tray. Once frozen, transfer them to a freezer bag or freezer-safe, airtight container for up to three months. Thaw in the fridge overnight.
To Reheat: Bake in the oven at 400°F/205°C for 10 minutes or until heated.
Tips For Best Results
- Be sure to scrub the potatoes well, as potatoes are not cleaned before being stocked at the grocery store.
- For an extra fluffy inside, parboil your potatoes for 3 to five minutes first, then rough them up a little when you drain them. Be sure they dry out completely before adding them to the pan. For more details, see my post for Crispy Roasted Potatoes.
- Slice your wedges into even-sized pieces, so they bake evenly.
- If you’re using oil, mix the spices into the oil before coating your wedges. This will help the spices spread evenly on your food.
- Don’t overcrowd your wedges. Make sure there is plenty of space between your potatoes. This will help the steam escape and make them crispy.
- Put a non-stick aluminum foil on the baking sheet to allow the potatoes to brown without sticking to the pan and burning.
- For a crisper result, be sure a cut side is lying flat on the pan. You can flip to the other side halfway through for even crispness.
FAQs
Cool them first, then freeze them in a single layer on a sheet tray. Once frozen, transfer them to a freezer bag or freezer-safe, airtight container for up to three months.
Did you make this?
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Let’s Make Best EVER Potato Wedges
Ingredients
- 32 oz waxy potatoes (about 4 large potatoes)
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt
- freshly ground black pepper
- low-fat cooking spray or olive oil
Instructions
- Preheat the oven to 400F/200C.
- Wash the potatoes to get rid of any dirt (there’s no need to peel them) and pat dry with paper towels. Then in a small bowl, mix the spices together.
- Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
- Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons of olive oil), then toss with the spice mix to coat. Season well with salt and pepper.
- Spread the wedges in a single layer over a large baking sheet lined with nonstick foil.
- Bake for 35 to 40 minutes, or until golden and cooked through.
- Remove from the oven and while they are still hot, season with salt to taste.
Tips + Notes
- Soak the potatoes in ice water: If you have the time, once sliced, soak them for 30 minutes to remove some of the starch in the potatoes. This allows the wedges to crisp up a little more than they would otherwise.
- Dry your wedges thoroughly: Even if you don’t soak the wedges, once sliced, lay the wedges out on paper towels, cover with more paper towels and press down to dry them completely. The drier the better.
- Line a baking sheet with non-stick aluminum foil. The surface of a non-stick foil allows the potatoes to brown without sticking and burning.
- Don’t overcrowd the pan and be sure one of the flat sides is touching the foil.
- For an extra crispy finish, turn the wedges halfway through baking.
Nutrition Information:
Update Notes: This recipe was originally posted in May of 2014 but was republished with step-by-step photos as well as nutritional information and video.
Leah says
I followed the instructions, including ice-water, drying, wedge flipping and all. Ended up with dry puffy wedges, not at all as expected. Any idea what could have gone wrong? Thanks
Erren Hart says
I’m sorry to hear that your potato wedges didn’t turn out as expected. One possible reason could be the type of potato used. Yukon Gold potatoes tend to work best for making potato wedges as they are starchy and hold their shape well when cooked. Another reason could be the temperature of your oven. Preheating your oven to a high temperature is important to ensure that the wedges cook evenly and become crispy. The wedges may become dry and puffy if the oven temperature is too low. Lastly, ensure that the wedges are evenly spaced on the baking sheet to have room to cook and crisp up. I hope this helps!
Jeff says
Turned out fantastic! I used smoked paprika instead of regular paprika. Don’t skip the soaking & drying step.
Erren Hart says
Thanks for trying the Potato Wedges recipe, Jeff! I’m glad to hear that they turned out fantastic and that using smoked paprika was a great substitution. I completely agree that the soaking and drying step is important for achieving crispy wedges. Please let me know if you have any other tips or variations you’d like to share. Happy cooking!
Kay says
Love this recipe. I forgot to get paprika so I use a cajun spice mix and it was very nice. I would recommend adding the part about soaking the spuds and drying them off in the directions though, even if you label them as optional
Erren Hart says
Thank you for trying our recipe for potato wedges, Kay! I’m glad you enjoyed it and that you would recommend it. I’m sorry to hear that you had difficulty with the directions. I’ll make sure to pass your feedback on to our team. Thanks again for trying out our recipe, and we hope you’ll give it another shot soon.
Wilma says
This is the best recipe and I have a cute story to share
Both our grandsons love fries.
I wanted to BAKE a healthy version so I asked my eldest grandson which shape.of potatoe he liked best – he said MOON potatoes.
We had purchased deli deep fried potatoe wedges ( crescent moon shaped -) so when I found yoyr recipe I was over the MOON and I make your Moon potatoes all the time.. Absolutely the bestseller
Erren Hart says
What a lovely story, Wilma! I’m so glad you both enjoyed the moon potatoes! Thanks so much for taking the time to leave a review and share the story with me! 🙂 I hope you’ll come back again/
Gerry B says
Great recipe, clear instructions. The only change I made was after soaking I-used a salad spinner to dry the potatoes out before laying them on a paper towel.
Erren Hart says
Thank you for trying our recipe for potato wedges, Gerry. We’re glad you found the instructions clear and that you liked the end result.
We’re always happy to hear when someone has changed one of our recipes and that it worked out well. Thanks again for trying our recipe, and we hope you’ll do so again in the future.
Betty says
Wonderful recipe!
Erren Hart says
Thank you for trying our recipe for potato wedges, Betty! We’re so glad you enjoyed it. Please let us know if you have any suggestions on how we could make it even better. We love hearing from our readers.
Tom Davis says
Quick. Easy. Cheap. Delicious.
Erren Hart says
Thank you for your review, Tom! We’re so happy to hear that you enjoyed our potato wedges. They are a fan favorite for sure! Thanks for leaving a review, and we hope to see you again soon.
Sabura Bucker says
The best recipe of potato wedges for an amateur cook like me..😉..Ive made them a few times as Im addicted to the delicious baked flavour of potatoes with spices..🤤🤤 Im trying the same recipe with sweet potatoes,this time round..Hoping they will taste equally marvellous as well! Thank u so much,Erren! 🙏
Erren Hart says
Thank you, Sabura, for trying our recipe for potato wedges and giving it your highest rating. We’re thrilled to hear that you enjoyed it and that it was easy enough for an amateur cook like yourself to make. We hope you’ll give our recipe for sweet potatoes a try as well! Thanks again for sharing your experience with us.
John Doe says
I loved this recipe
Erren Hart says
That’s awesome! I love hearing from people who have enjoyed the recipes.
Der says
U should put the temperature with the timings 35-40 minutes which is half way down yr webpage rather than have people search for it. I eventually found it in the bottom recipe
Erren Hart says
Hi Der, I do have the oven temperature listed in step 1 of the recipe card and the bake time in the appropriate step in the recipe card. I’m not sure where else I could provide the information.
Liz says
I too had to look for it. You first have the steps toward the top after the type of potatoes to use. I looked through the steps there and didn’t see it. I had to go back to the top and click on Recipe to even know that there was a recipe card since the first set of directions were followed by tips and airfryer info.
Erren Hart says
Hi Liz, I’m sorry it was hard to find. I made it its own step in the recipe card. Thanks for the feedback.