Crispy Baked Potato Wedges

I was standing in my kitchen on a random Tuesday, staring at a bag of potatoes and craving something crispy without the guilt of deep frying. That's when I remembered how my college roommate used to make these wedges in our tiny dorm oven, and they'd come out golden and perfect every time. I grabbed a knife, started cutting, and within minutes the whole apartment smelled like a bistro.

The first time I served these at a dinner party, I watched my friend reach for her fourth wedge and then pause mid-bite to ask what I'd done to make them so good. I shrugged and said I just tossed them in spices and hoped for the best. She didn't believe me, but that's really all it took.

Ingredients

• Russet potatoes: Their high starch content is what gives you that fluffy interior, and leaving the skin on adds texture and saves time.
• Olive oil: Just enough to help the spices stick and encourage browning without making anything greasy.
• Sea salt: It draws out moisture and sharpens every other flavor on the wedge.
• Smoked paprika: This is the secret to that slightly smoky, almost grilled taste that makes people ask questions.
• Garlic powder: It distributes evenly and toasts up beautifully in the oven.
• Black pepper: A little heat that doesn't steal the show.
• Onion powder: Adds a subtle sweetness that balances the salt.
• Cayenne pepper: Optional, but if you like a gentle kick, it's worth the pinch.
• Fresh parsley: Brightens everything up at the end and makes it look like you tried harder than you did.
• Parmesan cheese: A little umami dust that clings to the crispy edges.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps the wedges from sticking and makes cleanup almost nonexistent.

Cut the Potatoes:

Slice each potato in half lengthwise, then cut each half into 4 to 6 wedges depending on how thick you like them. Try to keep them similar in size so they cook evenly.

Season Generously:

Toss the wedges in a big bowl with olive oil, salt, smoked paprika, garlic powder, black pepper, onion powder, and cayenne if you're using it. Make sure every wedge gets coated.

Arrange on the Sheet:

Lay them out in a single layer, skin side down, so the cut sides can crisp up. Don't crowd them or they'll steam instead of roast.

Bake and Flip:

Slide the sheet into the oven and bake for 30 to 35 minutes, flipping them halfway through. You'll know they're done when the edges are golden and crunchy.

Garnish and Serve:

Pull them out, scatter parsley and Parmesan over the top if you want, and serve them while they're still hot. They won't last long.

Save

There's something about pulling a tray of these out of the oven and watching people hover around the kitchen, pretending they're not waiting to grab one. It's not fancy, but it's the kind of food that makes a regular night feel a little more special.

Getting Them Extra Crispy

If you've got an extra 30 minutes, soak the raw wedges in cold water to pull out some of the starch. Pat them completely dry with a towel before you season them, and you'll get an even crunchier crust that rivals anything from a restaurant fryer.

Switching Up the Flavor

Smoked paprika is my go-to, but you can swap it for chili powder, toss in some dried rosemary, or even dust them with ranch seasoning. I've tried all of these on different nights and they've all disappeared just as fast.

Serving Suggestions

These wedges work next to burgers, roasted chicken, or honestly just a bowl of ketchup and a napkin. I've served them as an appetizer, a side dish, and once as dinner when I couldn't be bothered to cook anything else.

• Pair them with garlic aioli or spicy mayo for dipping.
• Serve alongside grilled meats or a fresh green salad.
• Make a double batch because they reheat surprisingly well in the oven the next day.

Save

These wedges have become my default whenever I need something easy that still feels like I put in effort. They're proof that simple ingredients and a hot oven can turn into something people actually remember.

Recipe FAQs

→ How do I get extra crispy potato wedges?

Soak the cut wedges in cold water for 30 minutes to remove excess starch, then dry thoroughly before coating with oil and seasonings. This helps achieve a crispier texture when baked.

→ Can I use other seasonings instead of smoked paprika?

Yes, chili powder or dried herbs like rosemary can be excellent alternatives to smoked paprika for a different flavor profile.

→ Is it necessary to peel the potatoes?

Keeping the skin on retains nutrients and adds texture, giving the wedges a rustic and hearty feel.

→ What temperature is best for baking the wedges?

Bake the wedges at 220°C (425°F) to ensure a perfect balance between a golden, crisp exterior and a tender inside.

→ Can I add toppings after baking?

Absolutely. Fresh parsley and grated Parmesan add a burst of freshness and flavor when sprinkled on hot wedges.

→ Are these wedges suitable for gluten-free diets?

Yes, they contain no gluten ingredients, making them safe for gluten-free diets. Just avoid cross-contamination during preparation.