Go Back
–+ servings

Baked Potato Wedges

Crispy on the outside and fluffy in the middle, these easy oven-baked potato wedges are seasoned with pantry spices and ready for dipping in about 45 minutes.
Amanda
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Serving Size 4 servings

Equipment

  • Oven
  • Large rimmed baking sheet
  • Parchment paper or aluminum foil (optional)
  • cutting board
  • sharp knife
  • Large mixing bowl
  • Measuring spoons
  • Spatula or tongs

Ingredients

  • 4 medium russet potatoes or Yukon Gold potatoes about 2 pounds; scrubbed and patted dry
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/2 tsp chili powder optional
  • 2 tbsp Parmesan cheese optional, finely grated
  • 1 tbsp cornstarch optional, for extra crispiness

Instructions

  • Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment/foil, or lightly grease it.
  • Scrub the potatoes, rinse, and pat very dry. Slice each potato in half lengthwise. Place cut-side down and cut each half into 3–4 wedges (aim for about 1-inch thickness at the widest part).
  • Add potato wedges to a large bowl. Drizzle with olive oil and toss to coat. If using cornstarch for extra crispiness, sprinkle it over the wedges now and toss again until no dry powder remains.
  • Add garlic powder, onion powder, paprika, salt, black pepper, and (optional) cayenne and/or chili powder. Toss thoroughly so the wedges are evenly seasoned. If using Parmesan, toss it in last.
  • Arrange wedges on the baking sheet in a single layer, skin-side down where possible, leaving space between pieces (don’t crowd the pan).
  • Bake for 30–35 minutes, flipping once halfway through, until golden brown and crisp outside and tender in the center (a fork should slide in easily).
  • Serve immediately with your favorite dips (ketchup, ranch, sour cream, BBQ sauce, or garlic aioli). For leftovers, reheat at 400°F for about 10 minutes to re-crisp.

Notes

For best crispiness: fully preheat the oven, pat the wedges dry before seasoning, and spread them out so they roast (not steam). Cutting wedges evenly helps them cook at the same rate. Flip halfway for even browning.
Storage: refrigerate leftovers up to 3 days; reheat in a hot oven or air fryer rather than the microwave for the crispiest texture.

Nutrition

Calories: 270kcal | Protein: 5g | Saturated Fat: 1.5g | Sodium: 580mg