If there’s one recipe that’s always a reliable crowd-pleaser, it’s Baked Potato Wedges. These golden beauties are impossibly crispy on the outside while staying tender and fluffy on the inside, and they pack a punch of bold, savory seasonings. Whether you’re looking for a side dish to elevate a weeknight dinner, a snack for game day, or a way to make veggies exciting for picky eaters, these wedges are a no-fuss, universally loved staple that you’ll want to keep on repeat.
Ingredients You’ll Need
Ingredients You’ll Need
The best part about these Baked Potato Wedges is how minimal the shopping list is. Every ingredient serves a purpose, bringing either flavor, color, or that perfect texture to the table—so don’t skip a step!
- 4 medium russet potatoes: Russets bake up fluffy inside and hold their shape for those iconic wedge edges.
- 2 tablespoons olive oil: This helps everything crisp up and adds a delicate richness that won’t overpower the earthy potato flavor.
- 1 teaspoon garlic powder: Garlic brings a punch of savory depth, infusing every wedge with flavor.
- 1 teaspoon paprika: Adds smoky-sweet notes and a gorgeous golden color that looks as good as it tastes.
- 1/2 teaspoon salt: Essential for bringing out all the natural potato flavor and making the seasonings shine.
- 1/4 teaspoon black pepper: A subtle kick of heat that balances the other spices.
- 1 tablespoon fresh parsley, chopped (optional): A fresh, herby finish that adds color and a pop of flavor at the very end.
How to Make Baked Potato Wedges
Step 1: Prep Your Potatoes
Give your russet potatoes a good wash to remove any dirt, since we’re leaving the skins on for maximum flavor and crunch. Cut each potato in half lengthwise, then each half into 3–4 wedges. Try to keep them evenly sized so they bake at the same rate, giving you perfectly cooked wedges every time.
Step 2: Season and Toss
Place your fresh-cut wedges in a large mixing bowl. Drizzle on the olive oil, then scatter over the garlic powder, paprika, salt, and black pepper. Now get in there and toss everything together really well—your hands are the best tool to ensure every wedge is evenly coated with the flavorful mixture. This step makes all the difference to that final taste and crispiness!
Step 3: Arrange on Baking Sheet
Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup. Arrange the wedges in a single layer, making sure they’re not crowded—space helps them crisp up rather than steam. If needed, use two trays to give each piece enough room to shine.
Step 4: Bake to Golden Perfection
Heat your oven to 425°F (220°C). Slide the tray in and let the Baked Potato Wedges roast for 35–40 minutes. Flip them halfway through the cooking process so both sides get evenly golden and crunchy. You’ll know they’re ready when they’re deeply golden and the edges look crispy.
Step 5: Garnish and Serve
Just before serving, sprinkle with chopped fresh parsley for a burst of color and a fresh, aromatic touch. Serve your Baked Potato Wedges piping hot and get ready for them to disappear fast!
How to Serve Baked Potato Wedges
Garnishes
A final flourish goes a long way! I love a generous handful of freshly chopped parsley for its brightness and aroma, but you can also try a sprinkle of chives, a dash of parmesan, or even a smattering of chili flakes if you want more heat. Each garnish gives your Baked Potato Wedges their own unique flair.
Side Dishes
Pair these wedges with classic mains like grilled chicken, juicy burgers, or veggie sandwiches. They also love cozying up alongside a bowl of chili or nestled next to your favorite salad for a lighter meal. The possibilities are endlessly delicious!
Creative Ways to Present
Serve the wedges in a rustic basket lined with parchment for a fun, casual vibe, or stack them on a cutting board with tiny ramekins of homemade dips for a party-ready appetizer spread. You can even skewer smaller wedges on toothpicks for bite-sized hors d’oeuvres at your next gathering—Baked Potato Wedges are as versatile as they are tasty.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let them cool completely before storing in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to three days, making them a great snack for later.
Freezing
Baked Potato Wedges freeze surprisingly well. Spread out the cooled wedges on a baking sheet, freeze until solid, then transfer to a freezer bag. This method keeps them from sticking together, and you can grab a few at a time to reheat as needed, up to two months later.
Reheating
For best results, reheat your wedges in a hot oven (about 400°F or 200°C) for 10–15 minutes until they’re warmed through and regain their trademark crispiness. Avoid microwaving, which tends to zap the crunch. If you’re short on time, an air fryer works wonders, too!
FAQs
Can I use other types of potatoes for Baked Potato Wedges?
Absolutely! While russet potatoes are the classic choice for their starchy, fluffy interiors and crisp exterior, you can also use Yukon golds for a creamier bite or red potatoes for a waxier, denser texture. Just adjust the baking time as needed based on the size and type.
How do I make my wedges even crispier?
To boost the crunch factor, soak your cut potato wedges in cold water for 30 minutes before seasoning. This draws out excess starch, helping them bake up extra crispy. Just remember to dry them thoroughly before tossing with oil and seasonings!
What are the best dips to serve with Baked Potato Wedges?
The classics never fail: ketchup, ranch, spicy aioli, or sour cream all pair beautifully. If you’re feeling adventurous, try tzatziki, sriracha mayo, or even a smoky chipotle sauce for something different. The possibilities really do feel endless.
Can I prepare the wedges in advance?
Yes! You can cut and season your potatoes ahead of time, then store them in the fridge (covered tightly) for up to a day before baking. This is especially handy for meal preps or party planning. Just give them a quick toss before roasting to freshen up the coating.
How do I prevent the wedges from sticking to the pan?
Lining your baking sheet with parchment paper or a silicone baking mat is the secret. Not only does it keep the wedges from sticking, but it also helps create an evenly golden crust with less hassle during cleanup.
Final Thoughts
There’s just something magical about gathering around a platter of home-cooked Baked Potato Wedges—those crisp edges and fluffy middles are comfort food at its best. Trust me, once you try these, you’ll find yourself making them for just about every occasion. Don’t be shy: grab those potatoes and let your oven work its magic!
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Baked Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these seasoned baked potato wedges are the perfect side or snack.
Ingredients
Potato Wedges:
- 4 medium russet potatoes, cut into wedges
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss Potatoes: In a large bowl, toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange and Bake: Arrange wedges in a single layer on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy.
- Garnish and Serve: Garnish with fresh parsley if using. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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