When it comes to cozy, satisfying snacks, I keep coming back to baked potato wedges. There’s something about that crisp exterior and fluffy interior that feels like a little victory. Plus, they’re so adaptable—seasonings, dips, even the cut—that every batch can taste different and special.

I’ve always loved how humble potatoes can be turned into something a bit more exciting with a simple twist. A dash of paprika or a sprinkle of garlic salt transforms these wedges into a crowd-pleaser, whether for a quick weeknight dinner or a casual get-together. It’s honest food, cooked with a bit of care, that always feels like a win.

Focusing on how the right cut and seasonings transform humble potato wedges into a crispy, flavorful snack that rivals restaurant fries, making them perfect for sharing or a cozy night in.

The story behind this recipe

This recipe sprouted from a lazy weekend craving for something crispy and comforting, but with a little twist. I remember making these wedges in my small apartment kitchen, feeling that satisfying crunch as I pulled them out of the oven, the smell of roasted potatoes filling the air. It’s one of those dishes that’s not about perfection, but about the joy of a simple, honest snack that’s easy to tweak and make your own. Over the years, I’ve played with different seasonings and dips, but the core idea of crispy, fluffy wedges has stayed the same, always bringing a little bit of home to the table.

Ingredient breakdown: key components

Russet potatoes: I like how their starchy nature crisps up beautifully, creating that satisfying crunch. You can try Yukon Gold for a slightly creamier interior, but the texture won’t be as crackly.
Olive oil: I always drizzle generously, aiming for a glossy coat that helps the seasonings stick and crisp. If you want a lighter option, avocado oil works well without sacrificing flavor or crunch.
Garlic powder: I love the warm, savory aroma it releases during roasting, making the wedges smell irresistible. Fresh garlic can be used, but it might burn if overexposed to high heat—so use sparingly.
Paprika: I sprinkle it for a smoky, vibrant color and mild heat. For a deeper smoky flavor, try smoked paprika, but be cautious—less is more if you don’t want overpowering spice.
Salt: I season generously—potatoes crave a good salt hit. Fine sea salt dissolves evenly, but if you prefer crunchier seasoning, coarse salt can add a nice texture on the outside.
Black pepper: I prefer freshly cracked for that sharp, pungent bite. If you want a milder flavor, reduce or skip it altogether, but it really elevates the overall taste.
Optional herbs (like thyme or rosemary): I toss in dried herbs for an aromatic burst. Fresh herbs can be added after baking to keep their bright flavor, but they won’t crisp up like the potatoes.

Spotlight on key ingredients

Russet potatoes:

I love how their starchy nature crisps up beautifully, creating that satisfying crunch. You can try Yukon Gold for a slightly creamier interior, but the texture won’t be as crackly.
Olive oil: I always drizzle generously, aiming for a glossy coat that helps the seasonings stick and crisp. If you want a lighter option, avocado oil works well without sacrificing flavor or crunch.
Garlic powder: I love the warm, savory aroma it releases during roasting, making the wedges smell irresistible. Fresh garlic can be used, but it might burn if overexposed to high heat—so use sparingly.

Olive oil:

Paprika: I sprinkle it for a smoky, vibrant color and mild heat. For a deeper smoky flavor, try smoked paprika, but be cautious—less is more if you don’t want overpowering spice.
Salt: I season generously—potatoes crave a good salt hit. Fine sea salt dissolves evenly, but if you prefer crunchier seasoning, coarse salt can add a nice texture on the outside.
Black pepper: I prefer freshly cracked for that sharp, pungent bite. If you want a milder flavor, reduce or skip it altogether, but it really elevates the overall taste.

Notes for ingredient swaps

Starchy Potatoes: Russet potatoes give that crispy outside and fluffy inside. Yukon Gold can work for a creamier bite, but won’t crisp as well.
Oil: Olive oil adds flavor and crispness. For a neutral option, swap with canola or vegetable oil, which won’t impact taste much.
Seasonings: Paprika and garlic powder are classic, but try smoked paprika for a deeper smoky flavor or onion powder for sweetness.
Salt: Fine sea salt helps season evenly, but coarse sea salt adds a crunchy touch on the outside if sprinkled generously.
Herbs: Dried thyme or rosemary boost aroma. Fresh herbs after baking keep their bright flavor but won’t crisp up like the potatoes.
Vegan/Light: Use avocado oil or a light spray of cooking oil for a lighter, dairy-free option that still crisps well.
Spice Level: Add cayenne or chili powder for heat—start small, taste, then bump up if you like it fiery.

Equipment & Tools

Large baking sheet: Provides a sturdy surface for roasting, helps crisp the wedges evenly.
Sharp knife: Cuts the potatoes into uniform wedges for even cooking.
Mixing bowl: Tosses potatoes with oil and seasonings without mess.
Tongs or spatula: Turns the wedges during baking, ensuring even browning.

Step-by-step guide to baked wedges

Equipment & Tools: Gather a large baking sheet, a sharp knife, a mixing bowl, and a silicone spatula or tongs. The baking sheet needs to be sturdy for even heat.
Preheat your oven to 220°C (430°F). This high heat is essential for crisping the wedges without drying them out.
Wash and scrub the potatoes thoroughly. Use about 3-4 medium Russet potatoes for hearty wedges. No need to peel unless you prefer it.
Cut each potato in half lengthwise, then into 3-4 wedges depending on size. Aim for uniform thickness, about 1.5-2 cm (0.6-0.8 inches), for even cooking.
In a large bowl, toss the potato wedges with 3 tablespoons of olive oil, ensuring they’re well coated. Use your hands or a spatula for even coverage.
Sprinkle 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and black pepper to taste. Toss again to distribute the seasonings evenly.
Arrange the wedges in a single layer on the baking sheet, spacing them out so they don’t touch. This helps them crisp up properly.
Bake in the preheated oven for 25-30 minutes. Flip or shake the wedges halfway through with tongs or a spatula. They should develop a golden-brown, crispy exterior.
Check for doneness: the wedges should be crispy on the outside, fluffy inside, with a rich aroma of roasted potatoes and spices. If not, bake for a few more minutes.
Remove from oven and let rest for 2-3 minutes. This helps the crust set a little before serving. Plate with your favorite dips and enjoy immediately.

Let the wedges rest for 2-3 minutes on the baking sheet to set the crust. Serve immediately while hot and crispy, with dips or as a side.

How to Know It’s Done

Color: wedges are golden-brown and crispy on the edges.
Texture: exterior is crackly, interior is fluffy when pierced with a fork.
Appearance: evenly coated with seasoning, no soggy spots.

Baked Potato Wedges

These baked potato wedges feature a crispy exterior and fluffy interior, achieved through slicing starchy potatoes into uniform wedges, tossing with oil and seasonings, and roasting at high heat. The result is a golden-brown, crackly snack or side dish that’s versatile and satisfying, perfect for sharing or enjoying on a cozy night in.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

3-4 medium Russet potatoes about 1.5 kg
3 tablespoons olive oil or avocado oil
1 teaspoon garlic powder
1 teaspoon smoked paprika or regular paprika
1 teaspoon salt
to taste black pepper preferably freshly cracked

Equipment

Large baking sheet
Sharp knife
Mixing bowl
Tongs or spatula

Method

Preheat your oven to 220°C (430°F). Gather a large baking sheet, a sharp knife, and a mixing bowl. Wash and scrub the potatoes thoroughly, then dry them well.
Using your sharp knife, cut each potato in half lengthwise, then into 3 or 4 wedges depending on size. Try to keep the wedges roughly 1.5 to 2 centimeters thick for even cooking.
Place the potato wedges into the mixing bowl. Drizzle with 3 tablespoons of olive oil and toss gently until all pieces are well coated and glistening.
Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the wedges. Toss again to evenly distribute the seasonings, making sure each wedge is flavorful.
Arrange the seasoned wedges in a single layer on the prepared baking sheet, spacing them out so they aren’t crowded. This helps them crisp up nicely.
Bake in the preheated oven for 25 to 30 minutes, flipping or turning the wedges halfway through with tongs or a spatula to ensure even browning and crispness.
Look for a golden-brown color and a crispy exterior. The wedges should feel firm and crackly when gently pressed, with a fluffy interior when pierced with a fork.
Remove the wedges from the oven and let them rest for 2-3 minutes to set the crust. Serve hot with your favorite dips or as a side dish.

Pro tips for crispy wedges

Boldly coat: Use a generous amount of oil to ensure each wedge gets crispy on all sides.
Crucial flip: Turn the wedges halfway through baking for even browning and crunch.
High heat: Bake at 220°C (430°F) to develop that perfect, crackly exterior without drying out.
Uniform cut: Keep wedges roughly the same size—about 1.5-2 cm—to ensure even cooking.
Dry potatoes: Pat them dry thoroughly before tossing in oil; moisture hinders crisping.
Season generously: Don’t hold back on salt and spices to boost flavor and enhance crispiness.
Rest briefly: Let baked wedges sit for a couple of minutes post-oven to set the crust and keep them crispy.

Common mistakes and how to fix them

FORGOT to dry potatoes thoroughly → Dried potatoes crisp up better and prevent steaming.
DUMPED oil on the baking sheet → Use a light coating to avoid soggy wedges and uneven browning.
OVER-TORCHED the edges → Reduce oven temp or flip wedges sooner to prevent burning.
MISSED flipping halfway → Flip at 15 minutes for even crispness and golden color.

Quick fixes and pantry swaps

When oil shimmers, the wedges are ready for rescue—toss quickly to prevent burning.
Splash vinegar or lemon juice to brighten flavor if seasoning feels dull after baking.
Patch soggy spots with a quick spray of oil and extra baking time for crunch.
Shield burnt edges by covering with foil and lowering oven temperature slightly.
If potatoes stick, dust the baking sheet with a thin layer of coarse salt or parchment paper.

Prep, store, and reheat tips

Prep the potatoes: Wash, cut into wedges, and dry thoroughly a day ahead. Keep in an airtight container in the fridge to prevent moisture absorption, which can make them soggy.
Season and oil: Toss the wedges with oil and seasonings before storing. This allows flavors to penetrate and makes assembly quicker when you’re ready to bake.
Storage shelf life: Keep in the fridge for up to 24 hours. Beyond that, potatoes may start to discolor or lose their crispness.
Reheating: Reheat in a hot oven (200°C/390°F) for about 10 minutes until crispy. The smell of roasted spices and a crackling exterior will tell you they’re ready again.
Sensory note: Expect a slight aroma of spices and roasted potatoes, and a soft interior that needs crisping up, not soggy or limp on reheat.