These baked potato wedges are the ultimate comfort food with a crispy, golden exterior and a fluffy, tender center. Perfectly seasoned with a blend of herbs and spices, they deliver a burst of savory flavor in every bite. Ready in just 55 minutes, they’re an easy yet impressive side dish or snack that pairs beautifully with any meal.
The magic lies in their simplicity—tossed with olive oil and baked to perfection, they’re healthier than fried alternatives without sacrificing that irresistible crunch. Whether dipped in cool sour cream or zesty ketchup, these wedges are a crowd-pleaser that’ll have everyone reaching for seconds. Warm, comforting, and utterly satisfying, they’re a must-try for any potato lover.
What You’ll Need?
- 4 medium russet potatoes (about 2 pounds), cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon sea salt, plus more to taste
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Freshly ground black pepper, to taste
- Chopped fresh parsley (optional, for sprinkling)
- Grated Parmesan cheese (optional, for sprinkling)
How to Make Baked Potato Wedges?
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, sea salt, onion powder, smoked paprika, and several grinds of black pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheets, ensuring they aren’t overcrowded.
- Roast for 40 to 45 minutes, flipping the potatoes and rotating the pans halfway through (around the 20-minute mark). The wedges are done when they’re tender and golden brown around the edges.
- Sprinkle with parsley and Parmesan cheese (if using) and season with additional salt to taste. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your baked potato wedges with delicious dips and toppings! Try a classic garlic aioli (mix mayo, minced garlic, and a squeeze of lemon) or a tangy ranch dressing. For a spicy kick, serve with sriracha mayo or chipotle sauce. Sprinkle with crispy bacon bits, green onions, or a dollop of sour cream for extra flavor.
Serve It Up: Creative Serving Suggestions
These wedges are versatile and perfect for any occasion. Serve them as a side dish with grilled chicken, steak, or burgers. For a fun appetizer, arrange them on a platter with a variety of dipping sauces. They also make a great snack for game nights or movie marathons—just add a cold drink and enjoy!
Keep It Fresh: Storage and Reheating Tips
Store leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375°F oven for 10-15 minutes until crispy. Avoid microwaving, as it can make them soggy. For longer storage, freeze the wedges in a single layer before transferring to a freezer bag—reheat straight from frozen for a quick snack.
Mix It Up: Recipe Variations to Try
Customize your wedges to suit your taste! Swap russet potatoes for sweet potatoes for a sweeter twist. Add a pinch of cayenne pepper or chili powder for extra heat. For a cheesy version, sprinkle shredded cheddar or mozzarella during the last 5 minutes of baking. Experiment with herbs like rosemary or thyme for a fresh, aromatic flavor.
Quick Tips: Time-Saving Hacks
To save time, cut the potatoes ahead of time and store them in cold water in the fridge for up to 24 hours—just pat them dry before tossing with oil and spices. Use a mandoline slicer for evenly sized wedges. If you’re short on oven space, roast the wedges on a single sheet—just flip them halfway through for even browning.
Baked Potato Wedges
Ingredients
- 4 medium russet potatoes, about 2 pounds, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon sea salt, plus more to taste
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Freshly ground black pepper
- Chopped fresh parsley, optional, for sprinkling
- Grated Parmesan cheese, optional, for sprinkling
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper. Spread evenly on the baking sheets.
- Roast for 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.
- Sprinkle with parsley and Parmesan cheese, if using. Season with salt to taste and serve.