Best Baked Potato Wedges Recipe
The best baked potato wedges recipe that’s crispy on the outside and fluffy on the inside. After making these many times, I’ve discovered the trick to the perfect baked potato wedges every time. You’ll love the golden, crispy exterior and the soft, warm interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy French Onion Beef Sloppy Joes Recipe and Hearty Roasted Tomato, White Bean & Spinach Stew.
Why This Best Baked Potato Wedges Recipe Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Better than takeout
- Easy to make and customizable
- Perfect side dish for any meal
What You'll Need for Best Baked Potato Wedges Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Olive oil
- Salt
- Garlic powder
- Salt
- Garlic powder
- Paprika (optional)
- Italian seasoning (optional)
- Optional: Sour cream
- Optional: Chives
- Optional: Shredded cheese
- Optional: Bacon bits
📝 Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can be used as well.
🛒 Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are cooked to perfection → See on Amazon
- Baking sheet — Evenly bakes the potato wedges → See on Amazon
How to Make Best Baked Potato Wedges Recipe
- Prepare the potatoes: Cut potatoes into wedges, soak in cold water for 30 minutes, pat dry, and toss in olive oil, salt, and garlic powder.
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bake the potatoes: Arrange wedges on the baking sheet, bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Serve: Serve hot with your favorite toppings.
Cook's Tips for Perfect Best Baked Potato Wedges Recipe
- Common mistake and fix: Not preheating the oven or using a cold baking sheet can lead to soggy wedges. Always preheat and use a hot baking sheet.
- Pro tip: Soaking the potatoes in cold water helps remove excess starch, resulting in crispier wedges.
- Pro tip: For extra crispiness, toss the wedges in cornstarch before adding oil and seasonings.
- Pro tip: To make ahead, par-cook the wedges, then freeze. Reheat in the oven at 400°F (200°C) for 10-15 minutes.
Storing & Reheating Best Baked Potato Wedges Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be par-cooked and frozen. See pro tips for details.
Freezing Best Baked Potato Wedges Recipe
Freeze uncooked wedges for up to 2 months. No need to thaw before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 400°F (200°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 400°F (200°C) for 5 minutes.
Recipe Notes
- Chef tip: For a healthier version, use olive oil spray instead of olive oil.
- Best substitution: Sweet potatoes can be used as a substitute for russet potatoes.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and baking for an additional 5-10 minutes.
Want to level up this recipe?
Potato ricer — Ensures perfectly fluffy mashed potatoes → Check price on Amazon
Best Baked Potato Wedges Recipe
Ingredients
Main Ingredients
- Russet potatoes
- Olive oil
- Salt
- Garlic powder
Seasonings
- Salt
- Garlic powder
- Paprika (optional)
- Italian seasoning (optional)
Optional Toppings
- Sour cream
- Chives
- Shredded cheese
- Bacon bits
Instructions
- Prepare the potatoes: Cut potatoes into wedges, soak in cold water for 30 minutes, pat dry, and toss in olive oil, salt, and garlic powder.
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bake the potatoes: Arrange wedges on the baking sheet, bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Serve: Serve hot with your favorite toppings.
Notes
- Chef tip: For a healthier version, use olive oil spray instead of olive oil.
- Best substitution: Sweet potatoes can be used as a substitute for russet potatoes.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and baking for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked wedges for up to 2 months. No need to thaw before baking.
- Oven reheat: Reheat in the oven at 400°F (200°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven at 400°F (200°C) for 5 minutes.
- Make ahead: Can be par-cooked and frozen. See pro tips for details.
Nutrition Per Serving
- Calories: 150
- Protein: 4g
- Fat: 5g
- Carbs: 24g
- Fiber: 3g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 0.7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Baked Potato Wedges Recipe FAQs
This could be due to not preheating the oven or using a cold baking sheet. Always preheat and use a hot baking sheet to achieve crispy wedges.
Yes, you can par-cook the wedges, then freeze. Reheat in the oven at 400°F (200°C) for 10-15 minutes.
Baked potato wedges pair well with French Onion Beef Sloppy Joes, Hearty Roasted Tomato, White Bean & Spinach Stew, or Cheesy Ground Beef Casserole for family dinners.
Yes, cook at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
Overcooking can lead to dry wedges. Keep an eye on them and remove from the oven once they're golden and crispy.
A Warm Final Note
I can’t wait for you to try Best Baked Potato Wedges Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
