Baked Potato Wedges Recipe

Introduction

Baked potato wedges are a simple, crispy, and flavorful side dish that everyone loves. These wedges have a perfectly seasoned crust with tender, fluffy interiors—ideal for any meal or snack.

Ingredients

• 2 pounds Russet potatoes (about 4 large ones)
• ¼ cup olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley (finely chopped, for serving)

Instructions

1. Step 1: Wash the potatoes and scrub their skin thoroughly. Cut each potato in half lengthwise, then into quarters, and then cut each quarter in half lengthwise to make wedges (about 8 wedges per potato).
2. Step 2: Place the potato wedges in a large bowl and cover with cold water. Soak for 30 minutes to remove excess starch. Drain and dry them completely using paper towels or a clean kitchen towel.
3. Step 3: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
4. Step 4: Transfer the dried potatoes to the baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon of salt, garlic powder, paprika, and black pepper. Toss well to coat evenly.
5. Step 5: Arrange the wedges in a single layer on the baking sheet, ensuring they do not touch. This helps them crisp up evenly.
6. Step 6: Bake for 40–45 minutes, flipping the wedges halfway through baking to ensure even crisping.
7. Step 7: Once baked, sprinkle with the remaining salt and garnish with fresh parsley. Serve hot for the best flavor and texture.

Tips & Variations

• Soaking the potato wedges in cold water removes excess starch, which helps them become crispier when baked.
• For extra crispiness, try tossing the wedges with a tablespoon of cornstarch before baking.
• Add a pinch of cayenne pepper or chili powder for a spicy kick.
• Serve with your favorite dipping sauces like ketchup, ranch, or garlic aioli for added flavor.

Storage

Store leftover baked potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to restore crispness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for wedges?

Yes, but Russet potatoes are best for baking because of their starchy texture which crisps well. Yukon Gold can be a good alternative but may be less crispy.

How do I know when the wedges are done?

The wedges should be golden brown and crisp on the outside while soft and tender inside. A fork or skewer should slide in easily without resistance.

Baked Potato Wedges Recipe

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4.8 from 135 reviews

This recipe for Baked Potato Wedges offers a crispy, flavorful alternative to traditional fries. Made with simple ingredients like russet potatoes, olive oil, and a blend of seasonings including garlic powder and paprika, these wedges are baked to golden perfection and garnished with fresh parsley for a burst of freshness. Perfect as a side dish or a snack, they provide a healthier, oven-baked option that’s easy to prepare and irresistibly delicious.

• Author: rami
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Russet potatoes (about 4 large ones)

Seasoning & Oil

• ¼ cup olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

Garnish

• 2 tablespoons fresh parsley (finely chopped, for serving)

Instructions

1. Prepare the Potatoes: Wash the potatoes thoroughly, scrubbing the skin to remove any dirt. Cut each potato in half lengthwise, then cut each half into quarters, and finally cut each quarter in half lengthwise again, creating 8 wedges per potato.
2. Soak the Wedges: Place the cut potato wedges into a large bowl filled with cold water. Let them soak for 30 minutes to remove excess starch, which helps achieve a crispier texture when baked. After soaking, drain and dry the wedges completely using paper towels or a clean kitchen towel to remove all moisture.
3. Preheat the Oven and Prepare Baking Sheet: Set your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup.
4. Season the Potatoes: Transfer the dried potato wedges to the prepared baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon of salt, garlic powder, paprika, and black pepper. Toss gently to ensure every wedge is evenly coated with oil and seasoning.
5. Arrange for Baking: Spread the wedges out in a single layer on the baking sheet, making sure that the wedges do not touch each other. This spacing is important to allow air circulation for even cooking and maximum crispiness.
6. Bake the Wedges: Place the baking sheet in the preheated oven and bake for 40 to 45 minutes. Toss the wedges halfway through the baking time to promote uniform browning and crispiness on all sides.
7. Finish and Serve: Once baked, immediately sprinkle the remaining 1 teaspoon of salt over the wedges. Garnish with the finely chopped fresh parsley for added flavor and color. Serve the wedges hot as a delicious side or snack.

Notes

• Soaking the potato wedges helps remove excess starch, leading to a crispier texture.
• Drying the potatoes thoroughly before baking is essential to avoid sogginess.
• Do not overcrowd the baking sheet; leaving space between wedges ensures they crisp up evenly.
• Feel free to customize seasonings to your preference by adding chili powder, rosemary, or parmesan.
• Leftover wedges can be reheated in a hot oven or air fryer to regain crispiness.

Keywords: baked potato wedges, crispy potato wedges, healthy fries, oven baked fries, garlic potato wedges, paprika seasoned fries, vegetarian side dish