Name: Oven Baked Potato Wedges Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes; 2 tablespoons olive oil; 4 garlic cloves, minced (or 2 teaspoons garlic powder); 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; grated vegan parmesan, such as Violife brand (optional)

There’s something so satisfying about biting into perfectly crispy, golden potatoes with just the right amount of seasoning. This Oven Baked Potato Wedges Recipe is my go-to for a simple yet delicious side or snack that always hits the spot—crispy on the outside, tender on the inside, and full of flavor without any fuss.

This image shows many thick potato wedges cooked with a golden-brown crispy skin. They have small green chopped herbs sprinkled on top, adding a fresh touch. The wedges are placed on a grill pan with dark grill lines and some charred spots that show a nicely roasted texture. The wedges are arranged in many layers, overlapping slightly with one another, filling mostly the whole frame. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Oven Baked Potato Wedges Recipe
Top Tip
How to Serve Oven Baked Potato Wedges Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven Baked Potato Wedges Recipe

Why You'll Love This Recipe

I’ve made plenty of potato wedges over the years, but this oven baked version really won me over. It’s one of those recipes that feels like a treat and yet is surprisingly easy to pull off — perfect for busy weeknights or casual weekend gatherings.

Effortlessly Crispy: With a high baking temperature and a light olive oil coating, these wedges get that satisfying crunch without deep-frying.
Simple, Flavorful Seasoning: Garlic, smoked paprika, and onion powder bring loads of warmth and depth — no complicated spice blends needed.
Customizable: Whether you want to keep it vegan, add a sprinkle of parmesan, or toss with herbs, this recipe adapts to your mood.
Perfect for Pairing: These wedges complement almost any main meal or stand alone with your favorite dipping sauce.

Ingredients & Why They Work

The magic of this Oven Baked Potato Wedges Recipe lies in its simplicity. Quality russet potatoes combined with just a handful of pantry staples creates a crowd-pleaser. Pick firm potatoes with smooth skin and avoid any with sprouts for the best texture.

Flat lay of four whole russet potatoes with rough brown skins, a small white bowl of golden olive oil, four fresh garlic cloves with smooth white papery skins, a small white bowl filled with fine pale beige onion powder, a small white bowl of deep reddish smoked paprika powder, a small white bowl of coarse white salt crystals, and a small white bowl containing grated vegan parmesan cheese flakes, all arranged symmetrically and evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their starchy nature helps achieve a crispy edge while keeping the inside fluffy and soft.
Olive oil: Adds richness and helps the seasoning stick, plus it’s healthier than frying oils.
Garlic cloves / garlic powder: Fresh garlic gives a punch, but powder is a great shortcut for busy days.
Onion powder: Adds a subtle sweetness and depth that rounds out the flavor.
Smoked paprika: This is where the magic happens—giving a warm, smoky aroma that feels a bit special.
Salt: Enhances all the tastes and helps crisp the wedges.
Optional vegan parmesan: I love sprinkling Violife brand on top for a cheesy touch without dairy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix things up depending on my mood or what’s in the pantry. This recipe is like a blank canvas, and I encourage you to make it fit your taste buds perfectly!

Variation: One time, I swapped smoked paprika for chili powder and added a pinch of cumin — gave it a lovely warm spice kick that my family adored.
Dietary tweak: The recipe’s naturally vegan if you skip the parmesan, but adding cheese on top feels extra comforting.
Seasonal shift: Toss in fresh chopped rosemary or thyme during autumn for a fresh herbal note.

Step-by-Step: How I Make Oven Baked Potato Wedges Recipe

A white bowl lined with crumpled parchment paper holds thick, golden-brown potato wedges with crispy edges and some green herb specks scattered on them. In the center of the bowl, there is a small silver cup filled with bright red ketchup. A woman's hand is dipping one of the potato wedges into the ketchup, showing the wedge's textured brown skin and soft inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes Just Right

First, I give the russets a good scrub under cold water to remove any dirt. No peeling needed — the skin adds extra texture and flavor. Then, I slice each potato in half lengthwise, followed by thirds or fourths, depending on size, cutting at a slight angle. This shape helps them cook evenly and get perfectly crisp edges without overcooking the center.

Step 2: Coat & Season Like a Pro

Pop those wedges into a large resealable bag (or a big bowl works fine too). Add olive oil, minced garlic or garlic powder, onion powder, smoked paprika, and salt. Seal the bag and give it a good shake until every wedge is well coated. This step is key — don’t skimp here, as the oil and seasoning form that crispy, flavorful outside we all love.

Step 3: Bake & Flip for Even Crispiness

Spread the seasoned wedges in a single layer on a lightly greased baking sheet. Bake at 425°F for about 35 minutes total, flipping them once halfway through. Keep an eye on them toward the end — when they’re fork-tender inside and golden with crisp edges, you’re there. If you want, sprinkle some vegan parmesan right on top as soon as they come out of the oven.

Top Tip

Over the years, I’ve learned that turning the wedges halfway through baking really makes all the difference in crispiness. Plus, don’t overcrowd your pan—give each wedge a little breathing room. This avoids steaming, which kills the crunch factor!

Use a roomy baking sheet: I make sure my wedges aren’t piled on top of each other for the crispiest results.
High oven temp: Baking at 425°F accelerates crisping without drying them out inside.
Season well: Don’t be shy with garlic or paprika — that savory coating is what brings the wedges to life.
Flip with care: Gently toss at the halfway point to avoid breaking the wedges but ensure even cooking.

How to Serve Oven Baked Potato Wedges Recipe

oven baked potato wedges - Serving Suggestion

Garnishes

I absolutely love a sprinkle of freshly chopped parsley or chives to add a pop of color and a fresh bite. And, as mentioned, a dusting of vegan parmesan amps up that cheesy, salty goodness. For dipping, ketchup is classic, but don’t hesitate to try garlic aioli or even a spicy sriracha mayo for a little extra zing.

Side Dishes

This recipe pairs beautifully with grilled veggies, burgers, or even a fresh salad for a lighter option. I’ve also served it alongside a hearty lentil loaf or crispy tofu for a comforting, balanced meal.

Creative Ways to Present

For parties, I like to serve these wedges in individual small baskets lined with parchment paper—makes it feel fun and casual. You can also stack them in a pyramid shape on a platter for a rustic touch. Adding a bowl of assorted dips in the center invites everyone to dig in and customize their bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftover wedges in an airtight container in the refrigerator. They stay good for about 3 days but tend to lose some crispness, so reheating the right way is key.

Freezing

While I don’t freeze cooked wedges often, you definitely can! Freeze them spread out on a tray, then transfer to a zip-top bag. Reheat directly in the oven for best texture—avoid the microwave if possible.

Reheating

To bring back that crispiness, I pop the wedges on a baking sheet in a 400°F oven for about 10 minutes until heated through and crunchy again. It’s better than the microwave, which makes them soggy.

Frequently Asked Questions:

Can I use other types of potatoes for this Oven Baked Potato Wedges Recipe?

Russet potatoes work best here due to their high starch content, which makes the wedges crispy outside and fluffy inside. You can use Yukon Golds for a creamier texture, but the crispiness might be slightly less.

How do I make these wedges extra crispy?

Make sure to coat the wedges evenly with oil and avoid overcrowding the baking sheet. Also, flipping them halfway through baking helps achieve an even crisp on all sides. Baking at a high temperature, like 425°F, is important too.

Can I prepare these wedges ahead of time?

You can cut and season the potatoes ahead of time, then refrigerate for up to a few hours before baking. However, I recommend baking them fresh for the best texture and flavor. Leftover cooked wedges can be stored and reheated, but freshly baked are always better.

What are some good dipping sauces to serve with this recipe?

Classic ketchup is always a hit, but I also love garlic aioli, spicy sriracha mayo, or even a tangy ranch dressing. Feel free to get creative based on your preferences!

Final Thoughts

This Oven Baked Potato Wedges Recipe is one of those reliable dishes that never disappoints. It’s simple to make, tastes amazing, and invites creativity — whether you're cooking for yourself or feeding a crowd. The next time you want something crispy, cozy, and comforting, I hope you’ll give these wedges a try and make them your own little kitchen favorite.