Crispy Potato Wedges: Perfectly Seasoned Recipe

Craving Crispy Potato Wedges? My easy recipe delivers perfectly seasoned potato wedges every time! A simple seasoning blend comes together to create golden, crunchy wedges that bake up beautifully on a baking tray. No deep fryer needed—just simple ingredients and your oven for the crispiest potatoes ever!

Crispy Potato Wedges

I love potatoes, almost as much as I love buttermilk biscuits!

These oven-baked russet potato wedges are crispy on the outside and tender on the inside. Tossed in olive oil, salt, garlic powder, and black pepper, they’re the perfect side dish for any meal.

I bake them to golden perfection on a baking sheet, and they pair perfectly with your favorite dipping sauce. Personally, my favorite way to eat them is alongside my Chimichurri Wings. YUM!

If you love crispy french fries, you’ll love these oven-baked wedges.

Why My Crispy Potato Wedges are the BEST

I might be biased, but I think this is the best potato wedges recipe. You’re gonna love it too!

• Extra Crispy Results: These wedges are baked to golden brown perfection, giving you the crunch you crave without deep frying.
• Simple Ingredients: You only need a few pantry staples to make these delicious wedges: russet potatoes, olive oil, salt, pepper, and garlic powder. No fancy ingredients required!
• Healthier than French Fries: Since these wedges are oven-baked instead of deep-fried, they’re better for you than regular french fries.
• Perfect Side Dish: These crispy baked potato wedges are the perfect side dish for almost any meal.
• Easy to Make: Just toss the potatoes in olive oil and spices, spread them in a single layer, and bake!

Why Russet Potatoes Are the Best for Crispy Potato Wedges

Russet potatoes are the best potatoes for making crunchy potato wedges because of their high starch content and low moisture.

You’ll get that perfect crispy exterior and soft, fluffy inside.

Alternative Potato Types

1. Yukon Gold Potatoes: Yukon golds are known for their creamy texture and buttery flavor. They have less starch than russets, which means the wedges will be slightly less crispy but still delicious.
2. Red Potatoes: Red potatoes have a lower starch content and higher moisture than russets. This will result in wedges that are less crispy and more on the tender side. However, their thin skin crisps up well, so if you uses these, you might want to leave the skin on!
3. Sweet Potatoes: Sweet potatoes are much lower in starch and have more moisture than russets, so they won’t get as crispy. They tend to caramelize while baking, giving a natural sweetness and a soft interior, with a slight crunch if you bake them long enough.

So, for the crunchiest, fluffiest wedges, russets remain the top choice!

Ingredients for Crispy Potato Wedges

• Russet Potatoes: Peel them, cut them into wedges, and they’re ready to bake into crunchy perfection.
• Olive Oil: Coats the potato wedges, helping them brown evenly and get crispy in the oven
• Salt: Salt enhances the flavor of the potatoes and brings out the best in the garlic and pepper.
• Black Pepper: Pepper adds a tiny bit of heat and extra flavor to balance the salt and garlic.
• Garlic Powder: This gives your potato wedges a delicious garlic flavor.

How to Make Crispy Potato Wedges

• Preheat the oven: Start by preheating your oven to 400°F.
• Prepare the potatoes: Peel four russet potatoes and cut them into wedges. Make sure the wedges are roughly the same size so they cook evenly.
• Mix the seasonings: In a large bowl, mix olive oil, salt, black pepper, and garlic powder.
• Coat the potato wedges: Add the potato wedges to the bowl with the seasoning. Toss them well so every wedge is thoroughly coated with the seasoned olive oil.
• Arrange on a baking sheet: Line a baking sheet with parchment paper or lightly spray with cooking spray. Place the potato wedges in a single layer on the sheet, giving them plenty of space so they cook evenly and get crispy.
• Bake the wedges: Bake for 30-35 minutes. Halfway through the cooking time, flip the wedges so they brown evenly on all sides.
• Check for doneness: The wedges are ready when they are golden brown and crispy on the outside, while soft and fluffy on the inside.
• Serve immediately: Once baked, remove the crispy potatoes from the oven and serve immediately. Add a sprinkle of parsley to make it look even more beautiful. And don’t forget your favorite dip! Whether it’s ketchup, mayo, bbq sauce, or cheese sauce, dip away!

Recipe Variations

Feel free to add additional seasonings and spices for extra flavor for the perfect potato wedges. Here are some good ideas for additional seasoning blends:

• Chili Lime: chili powder, lime zest, cumin, cayenne pepper (optional for extra heat), and salt.
• Italian Herb: dried oregano, dried basil, rosemary, garlic powder, and salt.
• Smoky Chipotle: chipotle powder, smoked paprika, garlic powder, ground cumin, onion powder, and salt
• More Garlic: I like to smash up some of my homemade garlic confit and smear it all over a wedge before taking a bite. WOW!

Serving Suggestions

1. Loaded Cheese Wedges: Turn your crispy wedges into a loaded plate of deliciousness. Add some shredded cheese, crumbled bacon, scallions, and dip in some ranch dressing or sourcream. YUM!
2. Cheese Sauce: Make my super easy, homemade cheese sauce for dipping.
3. Classic with Sour Cream: The cool, creamy texture pairs perfectly with the golden, crunchy wedges, balancing out the flavors.
4. With Parmesan and Herbs: Sprinkle freshly grated parmesan cheese and chopped parsley over your hot wedges right after baking.
5. Paired with Chicken Burgers: These crispy wedges are the perfect side dish for my Crack Chicken Burgers.
6. Side for Beef Stew: I love dipping these wedges into my easy beef stew recipe.

Using an Air Fryer

Oven-baked potato wedges are cooked to a perfect crispiness, but they are also really good made in the air fryer too.

They actually get a tiny bit more crispy cooked in the air fryer than they do in the oven, so take your pick.

• Preheat the air fryer: Set your air fryer to 400°F and let it preheat for about 5 minutes.
• Arrange the wedges: Place the potato wedges in a single layer in the air fryer basket. Make sure there’s plenty of space between them so they cook evenly and get crispy. If needed, cook them in batches to avoid overcrowding.
• Cook the wedges: Air fry the potato wedges for 15-20 minutes, shaking the basket halfway through the cooking time to ensure even browning. The wedges should turn golden brown and crispy on the outside, while remaining soft and fluffy inside.
• Check for doneness: After 15-20 minutes, check the potatoes to see if they are crispy enough. If you want a crispier wedge, cook for an additional 2-3 minutes.

How to Store Leftover Potato Wedges

1. Let them cool: Allow the potato wedges to cool completely before storing them. You don’t want them to get soggy!
2. Use an airtight container: Place the cooled wedges in an airtight container or resealable plastic bag.
3. Refrigerate: Store in the refrigerator for up to 3-4 days.

How to Reheat Potato Wedges for Maximum Crispiness

Reheat in the oven

• • Preheat your oven to 375°F (190°C).
  • Spread the wedges on a baking sheet in a single layer, giving them plenty of space to crisp up.
  • Reheat for about 10-12 minutes, or until the wedges are heated through and crispy again.

Reheat in an air fryer

• • Preheat your air fryer to 375°F (190°C).
  • Place the wedges in the basket, making sure not to overcrowd them.
  • Air fry for 5-7 minutes, shaking the basket halfway through to ensure even crispiness.

Print Pin

Crispy Potato Wedges

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 4 russet potatoes peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon garlic powder

Instructions

• Preheat the oven to 400 degrees. Cut the potatoes into wedges. Mix the seasonings together with the olive oil in a large bowl. Add the potato wedges and give them a good toss to thoroughly coat in the seasoned oil.
• Place the potatoes on a cookie sheet. Bake for 30-35 minutes, or until browned. Flip half way through for evenness. Serve immediately.