Enjoy crispy, golden-baked potato wedges with this simple recipe, so much better than the store-bought version. Perfectly seasoned and baked to perfection, they make a delicious and healthier alternative to fries.
🍟 Serves 4 | 🌱 Vegan | ♨ Crispy in 25 Mins | 🔥 5-Ingredient
Baked potato wedges are a versatile side that pairs well with many dishes. For a satisfying meal, enjoy them with Quick and Easy Swedish Meatballs or Creamy Boursin Cheese Chicken.
If you're after a tangy kick, Lemon Chicken is a great choice. For a classic, comforting option, try the Perfect Roast Chicken Recipe. Complement the wedges with Roasted Cauliflower with Yogurt and Chimichurri for a tasty veggie option.
Creamy Chicken with Spinach and Peppers offers a rich and flavorful pairing, while Crispy Chicken Schnitzel brings a delicious crunch to your plate.
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💗 Why this recipe works
Let's talk about why these amazing baked potatoes are just the best! They're crispy, yummy, perfect for a family meal and ready in under 30 minutes. Just like these stress-free 30-minute meals for beginners (pantry staples only!). I promise you, kids and adults will love them. You can find all the ingredients at your local store, and this recipe is super easy! Try it out, and you'll see why these baked wedges are a total winner!
🥘 Ingredients
- Potatoes: The star of the show, providing that satisfying, starchy bite.
- Olive Oil: To give your wedges that perfect golden crispiness.
- Paprika: For a hint of smoky flavour and a touch of colour.
- Salt and Pepper: Seasoning staples that enhance the taste.
- Garlic Powder: Adding a subtle, aromatic kick to the wedges.
- Grated Parmesan: Optional but highly recommended for a cheesy, savoury twist.
♻️ Substitutions
- Potatoes - If you're looking for a twist, try sweet potatoes for a slightly sweet and nutritious alternative.
- Olive Oil - Any vegetable oil, like canola or sunflower oil, will work just as well.
- Paprika - To add a smoky flavour, you can substitute paprika for smoked paprika.
- Salt and Pepper - Feel free to use your favourite seasoning blend or even a dash of cayenne pepper for a spicy kick.
- Garlic Powder - Fresh minced garlic is a fantastic replacement for garlic powder, providing a more robust flavour.
- Grated Parmesan - Swap it out for a sprinkle of nutritional yeast for a cheesy, vegan-friendly option.
📋 5 Potato Wedge Variations
- Garlic Parmesan Wedges: Toss freshly baked wedges with garlic powder, grated Parmesan, and fresh parsley for a savoury upgrade.
- Loaded Wedges: Transform them into a meal by topping with melted cheddar, crispy bacon bits, and a dollop of sour cream.
- Buffalo-Style Wedges: For spicy lovers, coat in buffalo sauce mixed with honey before baking, then serve with blue cheese dressing.
- Sweet Potato Wedges: Swap regular potatoes for sweet potatoes and dust with cinnamon for a naturally sweet alternative.
- Cajun Wedges: Shake things up by mixing wedges with bold Cajun seasoning and smoked paprika before roasting.
All variations use the same baking time and temperature as the original recipe.
👩🍳 How to Make Baked Potato Wedges
These photos show exactly what to look for at each stage – from crispy edges to golden, tender potato wedges. Pair this recipe with oven-baked chicken nuggets with cornflakes and a side of low-calorie protein mayo no soybean oil or 5-minute chimichurri sauce with red wine vinegar.
Step 1: Preheat the oven to grill mode (medium/level 3). Cut potatoes into wedges (skin on), then toss with olive oil, paprika, garlic powder, salt, and pepper.
Step 2: Arrange wedges on a parchment-lined pan in even rows. Bake on top shelf for 20-30 mins until golden and crispy.
Step 3: Serve and Enjoy: Sprinkle with Parmesan cheese before serving. Enjoy this dish with a fresh salad or your favourite dip.
Pro Tip: For extra-crispy wedges, flip them halfway through baking and space them in a single layer (no overlapping!).
Leftovers
While potato wedges taste best fresh, leftovers can shine in these easy meals. Store in an airtight container (up to 3 days) and reheat in the oven or air fryer for maximum crispiness.
- Loaded Wedge Nachos: Top with melted cheese, jalapeños, sour cream, and salsa for a crowd-pleasing snack.
- Breakfast Hash: Sauté chopped wedges with onions, bell peppers, and eggs—add bacon for extra crunch.
- Hearty Wedge Salad: Toss with spinach, cherry tomatoes, crispy bacon, and ranch dressing.
- Sandwich/Wrap Filling: Layer with turkey, cheese, and avocado for a lunch with texture.
- Cheesy Quesadillas: Mix with cheddar, black beans, and chipotle mayo between tortillas.
- Pizza Topping: Chop and scatter over pizza dough with mozzarella and rosemary.
- Egg Scramble Boost: Fold into scrambled eggs with chives and hot sauce.
Tip: For best results, reheat wedges at 400°F (200°C) for 5-8 minutes to revive crispiness.
❓ FAQs
Par-boiling the potatoes in alkaline water helps break down the surface, then tossing them in a bowl to roughen them up creates a starchy coating. This crispy coating forms as they roast, giving you perfectly crispy potato wedges.
Potato wedges generally need 30-40 minutes in the oven at 200°C (400°F) or 180°C (350°F) fan/gas 6. The exact time will depend on the size of the wedges and how crispy you want them. Some recipes suggest briefly par-boiling the wedges before baking to help them cook evenly inside.
The key to achieving ultra-crispy potato wedges is to soak the raw wedges in hot water for about 10 minutes before baking. This helps release excess starch and allows the potatoes to absorb moisture, resulting in a crispy exterior and a soft, moist interior.
The air fryer is the quicker option for baking potatoes, delivering perfectly cooked spuds in less time than a traditional oven. Without the need for preheating, the air fryer takes just 40 minutes to bake two soft, fluffy potatoes, compared to the longer preheating time and roughly an hour of cooking in a conventional oven.
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Baked Potato Wedges Recipe
Equipment
- 1 pan
- 1 bowl
- 1 wooden spoon
Ingredients
- 5 potatoes
- 6 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 50 g grated parmesan
Instructions
- Preheat your oven to Grill Mode, medium heat or level 3.
- Wash the potatoes, cut them in big chunks, in quarters or thinner depending on how you like them. However, try to make sure that they are all the same size. Leave the skin on- there is no need to peel them.5 potatoes
- Place the potatoes in a bowl and sprinkle with olive oil, paprika, garlic powder, salt & pepper.6 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder
- Transfer in a pan lined with parchment paper. Arrange them in even columns across the pan so they don’t stay on top of each other.
- Place the pan on top shelf of the oven. Bake for 20-30 minutes or until crunchy and golden.
- Sprinkle with parmesan cheese to serve.50 g grated parmesan
- Have it with fresh salad or on their own with your favourite dip. The possibilities are endless!
- Enjoy!
Video
Notes
- Storage: These potato wedges store well in the fridge for up to 1 day. They taste best when just taken out from the oven.
- Tip 1: Select starchy potatoes like russet or Yukon Gold for the best texture and flavour.
- Tip 2: Thoroughly toss your wedges in olive oil and your favourite seasonings, making sure they are well-coated for delicious flavour.
- Tip 3: Arrange the wedges on a baking sheet with enough space between them to ensure they crisp up evenly during baking.
Claudia Ciorteanu says
My family loved this!
JC says
These served perfectly with my dinner tonight. SO yummy!
Swathi says
This baked potato wedge is delicious and perfect meal side idea. My family enjoyed it
Nicole says
These potato wedges are incredible!! The perfect side dish.
Carmy says
This came out perfectly! It was so easy!
Amy says
Nice and easy! I added onion powder too and was delicious.
Elizabeth says
The easiest side dish! We had these with dinner last night and my family loved them!
Jacqueline Debono says
These potato wedges really are better than store-bought or even restaurant versions. We ate them with a sour cream dip. Next time I want to serve them as a side with burgers!
Sonja says
The amount of alternative suggestion on how to use these wedges you give are absolutely fantastic. So many ideas!
I used sweet potatoes to feel better about the nutrition and promptly loaded them with the bascon and cheese version you suggested, because balance. 😉
So yummy!
Gloria says
We have a lot of potato lovers in our house. These wedges are perfect. Great for brunch, lunch, or dinner. In fact, I know for a fact my daughter would make a meal on these alone.