Name: Crispy Baked Potato Wedges Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes; 2 tablespoons olive oil; 4 garlic cloves, minced or 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; Grated vegan parmesan (such as Violife brand)

There’s something utterly satisfying about biting into golden, perfectly seasoned potato wedges with that ideal crunch. This Crispy Baked Potato Wedges Recipe brings that restaurant-quality crispiness right into your own kitchen, without the hassle of frying. It’s simple, flavorful, and always a hit whenever I make it.

The image shows many golden brown potato wedges arranged closely together on a metal grill pan with black grill lines. The wedges have a crispy texture with some charred spots and are sprinkled with small green herbs. The background is white marbled. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Baked Potato Wedges Recipe
Top Tip
How to Serve Crispy Baked Potato Wedges Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Baked Potato Wedges Recipe

Why You'll Love This Recipe

I’m a huge fan of easy, no-fuss recipes that still deliver on flavor and texture — and this Crispy Baked Potato Wedges Recipe absolutely nails it. It’s the kind of dish that feels hearty, homemade, and like a little celebration every time you dig in.

Perfectly Crispy: Thanks to olive oil and high heat baking, these wedges get a golden crust without deep frying.
Easy to Make: Minimal prep and common pantry spices mean you can whip these wedges up anytime.
Customizable Flavor: You control the seasoning — garlic, smoked paprika, and onion powder make a delicious base.
Healthier Comfort Food: Baked instead of fried, so you get all the crunch with less oil and guilt.

Ingredients & Why They Work

The beauty of this Crispy Baked Potato Wedges Recipe is how simple ingredients come together for big flavor. Choosing sturdy russet potatoes and seasoning them well helps create wedges that are crispy on the outside and fluffy on the inside.

Flat lay of four whole russet potatoes with rough skin, two whole uncracked brown eggs, four whole garlic cloves with papery skins, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of coarse salt, and a small white ceramic bowl of grated vegan parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their starchy texture crisps up beautifully when baked, making them ideal for wedges.
Olive oil: Provides necessary fat for crisping and helps the seasonings stick to the potatoes.
Garlic cloves (or garlic powder): Fresh garlic adds vibrant flavor; garlic powder is a great quick alternative.
Onion powder: Adds a subtle savory depth without overpowering.
Smoked paprika: Gives a smoky warmth that takes these wedges next-level.
Salt: Enhances all the flavors, don’t skip it!
Optional vegan parmesan: Adds a cheesy note that’s a lovely finishing touch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy Baked Potato Wedges Recipe? You can easily adapt it to your taste buds or pantry staples. I often tweak the spices or add a little heat depending on my mood.

Spicy Variation: I love sprinkling in cayenne pepper or chili powder when I want a kick—it’s amazing with a cool ranch dip.
Herb Boost: Tossing in some dried rosemary or thyme before baking adds a fresh, garden-y boost I often crave with grilled meats.
Garlic Lovers: Double the garlic and finish with a sprinkle of fresh minced parsley—boosts the aroma and flavor wonderfully.
Dairy-Free Cheese: That vegan parmesan I use (Violife brand) melts just right and adds a satisfying “cheesy” finish without dairy.

Step-by-Step: How I Make Crispy Baked Potato Wedges Recipe

The image shows a white bowl filled with golden brown potato wedges that are crispy on the edges and softer towards the middle, each wedge coated with a light sprinkle of herbs and spices. In the center of the bowl, there is a small round metal cup filled with smooth red ketchup, with one wedge partially dipped inside it. The bowl is lined with crumpled parchment paper that adds a natural texture beneath the wedges. A woman's hand holds one wedge above the ketchup, ready to dip it. The background and surface have a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes and Oven

First things first—preheat your oven to a toasty 425°F. This high heat is key to getting those potato wedges nice and crisp. While it warms up, scrub your russet potatoes clean to remove any dirt but keep the skins on for extra texture and nutrients.

Step 2: Cut Into Wedges

Slice each potato in half lengthwise, then cut those halves into thirds or fourths, depending on their size. I like to cut them at a slight angle—this gives you wedges with more surface area to crisp up. Try to keep the thickness consistent for even cooking.

Step 3: Season and Shake

Grab a large resealable bag or a mixing bowl and toss the wedges with olive oil, minced garlic (or powder), onion powder, smoked paprika, and salt. Seal and shake it well—this step helps every wedge get coated evenly, so you don’t end up with bland bits.

Step 4: Bake to Perfection

Spread the wedges out in a single layer on a greased baking sheet—you want space around each piece so they crisp up instead of steam. Bake for about 35 minutes, turning them once halfway through to brown both sides beautifully. The wedges are ready when you can easily pierce them with a fork and see that golden crust.

Step 5: Finish and Serve

Right before serving, sprinkle some grated vegan parmesan if you like, and pair with your favorite dipping sauce — ketchup is a classic, but I sometimes opt for garlic aioli or smoky chipotle mayo. Dig in while warm!

Top Tip

After making these Crispy Baked Potato Wedges Recipe dozens of times, I’ve learned a few tricks that ensure perfect results every time — whether I’m baking for a crowd or a quiet dinner at home.

Dry Your Potatoes Well: If the wedges are wet when they hit the oil, they won’t crisp properly. Pat them dry after washing if needed.
Don’t Crowd the Pan: Give those wedges enough space—overlapping makes them soggy, and nobody wants that!
Flip Halfway Through: Turning the wedges at the halfway mark helps both sides brown evenly and develop a crisp crust.
Use Fresh or Powdered Garlic: Fresh garlic gives pungency and punch, while powder is perfect for a quick mix or subtle garlic flavor.

How to Serve Crispy Baked Potato Wedges Recipe

crispy baked potato wedges - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or chives on top—this adds a pop of color and freshness that balances the warm spices nicely. A light dusting of vegan parmesan also brings a lovely savory finish.

Side Dishes

This recipe pairs beautifully with grilled veggies, a crisp green salad, or even alongside your favorite plant-based burger. For dinner nights when I’m in full comfort food mode, I serve it with baked tofu or crispy tempeh and a tangy dipping sauce.

Creative Ways to Present

For parties, I like to serve these wedges in mini paper cones with an assortment of dips — it’s fun, casual, and invites guests to dig in. Another favorite is layering them in a cast-iron skillet topped with melted vegan cheese and green onions for a loaded wedge platter.

Make Ahead and Storage

Storing Leftovers

Leftover wedges are best stored in an airtight container in the fridge. I find they keep nicely for up to 3 days, but I recommend reheating for best texture rather than eating cold.

Freezing

Though I don’t freeze these often (because they get eaten too fast!), you can freeze them after baking. Just cool completely, then freeze in a single layer on parchment-lined tray before transferring to a freezer bag. Reheat directly from frozen for best results.

Reheating

To keep wedges crispy, reheat them in a hot oven or toaster oven at 375°F for 10-15 minutes. Avoid microwaving, which tends to make them soggy, unless you plan to finish under the broiler briefly.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Russet potatoes are ideal because of their starchy texture which crisps well, but you can experiment with Yukon Gold or red potatoes. Just keep in mind that waxier potatoes might yield a softer wedge with less crispiness.

How do I make these wedges spicier?

To add heat, you can include cayenne pepper, chili powder, or smoked chipotle powder in the seasoning mix. Start with small amounts, then adjust to taste. Pairing with a cooling dip like ranch or sour cream helps balance the heat.

Why are my wedges not crispy?

If your wedges aren’t crispy, it’s usually because they’re too crowded on the baking sheet, they didn’t get enough oil, or they were cut unevenly. Make sure to pat them dry before seasoning and leave space between wedges on the pan to allow air circulation.

Can this recipe be made gluten-free and vegan?

Absolutely! This recipe is naturally gluten-free. Using olive oil and vegan parmesan keeps it completely vegan as well. Just double-check any dips or toppings to suit your dietary needs.

Final Thoughts

I truly believe this Crispy Baked Potato Wedges Recipe is a game-changer for homemade snacks and sides. It’s approachable, tasty, and so much healthier than frying but without sacrificing that crave-worthy crunch. Next time you want something easy yet special, give these wedges a try—you just might find your new favorite go-to comfort food.