Crispy Baked Potato Wedges

There's something about the sound of potatoes hitting hot oil that makes me pause whatever I'm doing. Years ago, I was rushing through dinner prep when my roommate wandered into the kitchen, drawn by the aroma of crispy potato wedges baking away. She took one bite and asked why I'd never made them before—and honestly, I didn't have a good answer. That moment taught me that simple, golden-brown wedges with a fluffy center aren't just a side dish; they're the kind of comfort food that changes an ordinary Tuesday into something worth remembering.

I made these for a friend's birthday potluck last fall, and they were gone before anything else hit the table. Someone asked for the recipe, and when I told them it was just potatoes, oil, and spices, they looked almost disappointed—as if something this good had to be complicated. The best part was watching people go back for thirds, piling them onto their plates like they were the main event instead of the side dish.

Ingredients

• Russet potatoes (4 large): Starchy potatoes are essential here; their texture breaks down just enough to create that pillowy interior while the skin crisps up beautifully.
• Olive oil (3 tbsp): This is your crispy base—don't skimp or substitute with a light oil, which won't coat the potatoes evenly enough.
• Sea salt (1½ tsp): Sea salt dissolves more slowly than table salt, giving you better seasoning control and a more mineral-forward flavor.
• Smoked paprika (1 tsp): The smokiness deepens without overpowering, adding depth that makes people ask what your secret ingredient is.
• Garlic powder (1 tsp): Fresh garlic can burn at high heat, but powder gives you that savory punch without the risk.
• Ground black pepper (½ tsp): Freshly cracked is ideal, but any quality pepper will work—this isn't where you go cheap.
• Onion powder (½ tsp): A quiet player that rounds out the flavor profile and keeps everything from tasting one-note.
• Cayenne pepper (¼ tsp, optional): Just enough to whisper heat without making anyone cough; add more if you love spice.
• Fresh parsley and Parmesan (optional): A final flourish that makes them look intentional and feel special, even when the base recipe is effortless.

Instructions

Heat your oven and prep your pan:

Set the oven to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and means less cleanup later. A hot oven is non-negotiable here; it's what gives you that golden crust.

Cut the potatoes:

Slice each potato lengthwise into halves, then cut each half into 4–6 wedges depending on their size. Aim for pieces roughly the same thickness so they cook evenly—the uneven ones always finish either too soft or too hard.

Coat with seasoning:

Toss the wedges in a large bowl with olive oil, salt, smoked paprika, garlic powder, black pepper, onion powder, and cayenne if using. Make sure every piece is touched by oil and spices; dull spots mean bland bites. Take a moment to smell this mixture—it already tells you how good they'll taste.

Arrange and bake:

Lay the wedges skin-side down in a single layer on the prepared sheet, giving them space so they brown instead of steam. Bake for 30–35 minutes, flipping halfway through to ensure even crisping on all sides.

Finish and serve:

Pull them out when they're golden brown and the edges are curling slightly. Sprinkle with fresh parsley and Parmesan if you'd like, then serve while they're still warm and have that snap.

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My neighbor once told me these reminded her of the potato wedges from a drive-in she loved as a kid, except somehow better because they were made with care in a home kitchen. That's when I realized these wedges had crossed over from being just food into being a bridge to someone's memories, and that's the kind of cooking magic worth holding onto.

The Perfect Seasoning Balance

The magic here isn't in doing anything complicated—it's in understanding why each spice exists. Smoked paprika gives warmth and color, garlic powder adds savory depth, and onion powder rounds out the profile without making anything taste artificial. Together they taste familiar but never boring, which is why people keep reaching for another wedge. If you want to play around, swap the smoked paprika for regular paprika or chili powder, or add dried rosemary for an herbier vibe.

Serving and Pairing

These wedges are a chameleon—they work equally well as a casual snack straight from the pan, a side to burgers or sandwiches, or an appetizer at a gathering where you want something that doesn't require a plate to eat. Serve them with ketchup if you're traditional, aioli if you're feeling fancy, or just sprinkle them with sea salt and eat them plain if they're good enough to stand on their own. The beauty is that you can't really serve them wrong, and people almost always want the recipe afterward.

Storage and Make-Ahead Notes

These are best eaten fresh and warm, when the contrast between crispy exterior and fluffy interior is at its peak. If you need to make them ahead, you can cut and soak the potatoes up to 4 hours in advance, then season and bake them fresh when you're ready. Leftovers reheat reasonably well in a 180°C oven for about 10 minutes, though they'll never quite have the same snap as the first time.

• Store any leftovers in an airtight container in the fridge for up to 3 days, but honestly they rarely last that long.
• Don't try to microwave them unless you enjoy disappointing, soggy results—the oven is worth the wait.
• If you're feeding a crowd, you can double or triple this recipe and use multiple baking sheets, just make sure they all fit in your oven at the same temperature.

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These wedges have become the recipe I make when I want to remind myself why simple cooking, done with intention and good ingredients, is often the most satisfying. They're proof that you don't need fancy techniques or a long ingredient list to create something that brings people joy.

Recipe FAQs

→ How do I get crispier potato wedges?

Soak the cut potatoes in cold water for 30 minutes before drying thoroughly to remove excess starch, which helps achieve a crisper crust when baked.

→ Can I use other potatoes besides russets?

Russets are ideal for their starchy texture, but Yukon Gold or other firm potatoes work well for a balance of crispiness and creaminess.

→ What seasoning variations can I try?

Swap smoked paprika for chili powder or add dried herbs like rosemary or thyme for different flavor profiles.

→ Is it necessary to flip the wedges during baking?

Flipping halfway through promotes even browning and crisping on all sides, resulting in a better texture.

→ Can I add cheese to the wedges?

Sprinkling grated Parmesan after baking adds a savory note and slight richness, enhancing the overall flavor.