These crispy potato wedges are oven-baked to be soft on the inside and crunchy on the outside. This is an easy recipe with no pre-soaking required and simple, classic seasonings.
About This Recipe
These potato wedges are a treat: they're flavorful and crispy without having to fry them. Pair them with your favorite dipping sauce (you can't go wrong with ketchup), and these will remind you of fries from your favorite restaurant.
Crispy Potato Wedge Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it:
- 2 pounds Yukon potatoes, unpeeled
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Popular Substitutions & Additions
- Potatoes: red potatoes or russet potatoes also work for this recipe, just be sure to slice them thinly.
- Oil: high-heat oils work best for this recipe, like refined or light olive oil or avocado oil.
How to Make Crispy Potato Wedges
STEP 1: Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
STEP 2: Thinly slice the potatoes: slice them in half lengthwise and then cut each half into four more slices (each potato should make about 8 thin wedges). The thinner you slice your potatoes, the crispier they will be.
STEP 3: Add the potatoes along with the remaining ingredients to a large bowl. Toss until the potatoes are coated in the oil and seasonings.
STEP 4: Place the potatoes on the baking sheet. The potatoes should be flat in one layer and not overlapping, if possible. Use two baking sheets and bake in batches if necessary.
STEP 5: Bake for 25 - 35 minutes, flipping after 15 minutes. The potatoes should be browned and firm. Depending on how thin your potatoes are, your wedges may take longer or shorter to cook.
STEP 5: Serve & Enjoy! Serve hot, optionally topped with more salt and pepper to taste.
How to Store This Recipe
- In the fridge: once cooled, store your potato wedges in an airtight container for up to 3 - 5 days.
- In the freezer: to freeze your potato wedges, lay them flat on a parchment paper lined baking sheet in the freezer. Let them freeze until solid then transfer to a large Ziploc bag for up to 6 months.
Frequently Asked Questions
If your wedges aren't getting crispy enough, here's 3 things to try: slice your wedges thinner, cook them for longer, and make sure they aren't overlapping on your baking sheet.
Slice your potato in half and then slice each half into quarters. Each potato should give you 8 wedges total. This is best done with medium-sized potatoes, for large potatoes, make thinner slices if you can.
These potato wedges bake for 25 - 35 minutes in the oven, depending on the side of your potato slices. Larger potatoes or thicker slices will take longer. Your potatoes should be browned and crispy on the outside.