Basic Crispy Baked Potato Wedges (Easy & Healthy!)
When you crave the satisfying crunch of fries but want something a bit healthier, these Basic Crispy Baked Potato Wedges hit the spot every time. They’re perfectly golden on the outside, fluffy on the inside, and bursting with flavor — all without the grease of deep-frying. With just a few pantry staples and a simple oven method, you can whip up a side dish that pairs beautifully with nearly any meal.
Crispy, flavorful, and endlessly dippable, these potato wedges are ideal for busy weeknights, family dinners, or casual gatherings. Whether served alongside burgers, grilled chicken, or even as a snack with your favorite dip, this easy recipe delivers a crispy, guilt-free comfort food experience.
Ingredients:
- 4 large russet potatoes, scrubbed and cut into thick wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
Instructions:
- Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil for crispier results. - Cut the Potatoes:
Slice each potato in half lengthwise, then cut each half into 3–4 wedges depending on the size. Try to keep them uniform for even baking. - Soak for Crispiness:
Place the cut wedges in a large bowl of cold water and let them soak for at least 20–30 minutes. This removes excess starch and helps them bake up extra crispy. - Dry Thoroughly:
Drain the potatoes and pat them completely dry with a clean towel. Any leftover moisture will prevent browning. - Season the Wedges:
In a large mixing bowl, toss the dried wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper. Make sure every piece is evenly coated. - Arrange on the Baking Sheet:
Spread the wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap. Overcrowding can make them steam instead of crisp. - Bake Until Golden:
Bake for 35–40 minutes, flipping halfway through to ensure even crisping. The wedges should be golden brown with crispy edges and tender insides. - Optional Garnish:
Remove from the oven and sprinkle with fresh parsley and Parmesan cheese if desired. Serve immediately while hot and crisp.
Tips & Tricks
- Soaking is Key: Don’t skip soaking — it’s what gives your wedges that irresistible crispness.
- High Heat = Crisp Texture: 425°F is ideal for getting that golden crunch. Avoid lower temperatures that lead to soggy results.
- Use Russet Potatoes: They have the perfect starch content and texture for baking.
- Don’t Overcrowd: Use two baking sheets if necessary to give each wedge space to brown.
- Add a Touch of Cornstarch: For an even crispier texture, toss wedges with a teaspoon of cornstarch before adding oil.
Basic Crispy Baked Potato Wedges (Easy & Healthy!)
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Cut potatoes into wedges and soak in cold water for 30 minutes.
- Drain and dry potatoes thoroughly.
- Toss with olive oil and seasonings until evenly coated.
- Arrange on a baking sheet without overlapping.
- Bake for 35–40 minutes, flipping halfway through.
- Garnish with parsley and Parmesan before serving.
Notes
Variations
- Spicy Kick: Add ½ teaspoon of cayenne pepper or chili powder for a little heat.
- Herb Infused: Toss with dried rosemary, thyme, or Italian seasoning for a herby twist.
- Cheesy Delight: Sprinkle shredded cheddar or Parmesan during the last 5 minutes of baking.
- Sweet Potato Version: Swap russet potatoes for sweet potatoes for a slightly sweeter and nutrient-rich variation.
Serving Suggestions
These baked wedges pair wonderfully with classic favorites like grilled burgers, roasted chicken, or fish fillets. Serve them with your favorite dipping sauces — think ketchup, ranch, aioli, or even a spicy sriracha mayo.
They also make a delicious side for breakfast — pair with scrambled eggs, omelets, or avocado toast for a hearty start to your day.
Storage Information
Leftover wedges can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a baking sheet and bake at 400°F (200°C) for 10 minutes to restore crispiness. Avoid microwaving, as it will make them soggy.
If freezing, freeze baked wedges in a single layer on a baking tray first, then transfer to a freezer-safe bag. Reheat directly from frozen at 425°F for 15–20 minutes.
FAQ
Can I use other types of potatoes?
Yes! Yukon Golds or red potatoes work fine, though russets yield the crispiest texture.
Do I need to peel the potatoes?
No — keeping the skin on adds texture and extra nutrients.
Can I make them in an air fryer?
Absolutely! Cook at 400°F for 15–20 minutes, shaking halfway through.
Why aren’t my wedges getting crispy?
Ensure the potatoes are thoroughly dried before seasoning and that your oven is fully preheated. Overcrowding the pan can also trap steam.
History / Fun Facts
Potatoes have been a beloved staple for centuries, but the baked wedge — often dubbed the healthier cousin of fries — gained fame in the mid-20th century when home cooks began baking instead of frying to reduce oil use. Today, crispy baked potato wedges are a favorite in modern kitchens, balancing indulgence and nutrition perfectly.
