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Crispy on the outside, tender and fluffy on the inside, these Easy Baked Potato Wedges are the perfect complement to any meal.

I fully believe that the right side dish can totally make or break a great meal. These potato wedges are the perfect side to so many meals, from my Baked French Dip Sandwiches to Baked Barbecue Chicken.

Baked potato wedges, with a hand dipping one into ketchup.
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Why We Love Them

Baked Potato Wedges are a simple side or snack to serve any time. They are perfectly seasoned, crispy, and golden on the outside, and fluffy and tender on the inside.

We like to serve them with a variety of dip options, from ketchup or ranch dressing to more exotic sauces like spicy aiolis or mustards. Whatever you dip them in, or if you don’t dip them at all, these fluffy bites of heaven will become your new favorite finger food.

baked potato wedges arranged on a silicone mat on a baking sheet.

How To Make Baked Potato Wedges

  1. Start by preheating your oven to 400 degrees. Prepare your baking sheet by lining with parchment paper or foil. If you have a heavy, nonstick baking sheet, use that and you won’t need to line it.
  2. Mix the seasonings – salt (lots of it!), garlic powder, paprika, oregano, onion powder, and black pepper.
  3. Scrub the potatoes with a clean scrubber to remove any dirt. You can peel the potatoes if you like, but we leave the skins on because we like the added flavor and texture.
  4. Cut potatoes lengthwise into wedges; you should get 8 wedges per potato; try to keep them uniform in size. Toss the potatoes with olive oil and the seasoning blend, then arrange them on the baking sheet. Close together is fine, but you don’t want them touching.
  5. Bake them for 30-35 minutes. You can flip them once or twice if you like, and bake for an extra 10 minutes if they aren’t getting as browned as you want.
  6. Serve immediately, with your choice of dipping sauces.


How do I cut the potatoes into wedges?

Start by washing and drying the potatoes. Slice off a small portion of one side to create a stable base. Then, cut the potato in half lengthwise. Take each half and cut it in half lengthwise again. Continue cutting each piece into wedges of your desired thickness.

Can I make potato wedges ahead of time?

It’s best to prepare potato wedges just before baking to ensure they stay crispy. However, you can partially cook the wedges by parboiling them for a few minutes, cooling them down, and refrigerating them for up to a day. When you’re ready to bake, take them out of the fridge, let them come to room temperature, and proceed with baking as usual.

Can I use sweet potatoes for wedges?

Absolutely! Sweet potatoes work well for making wedges too. Follow similar steps as with regular potatoes, adjusting the cooking time as needed. Sweet potato wedges often require slightly longer baking times due to their denser texture.

How do you keep potato wedges from sticking to the pan?

Soak the potatoes: Soaking the cut potato wedges in cold water for about 30 minutes helps remove excess starch. After soaking, thoroughly pat them dry with a paper towel to remove any excess moisture

Use a non-stick baking sheet or pan: Investing in a good-quality non-stick baking sheet or pan can significantly prevent sticking.

Line the pan with parchment paper or foil: Placing a sheet of parchment paper or foil on the baking sheet creates a protective barrier between the potato wedges and the pan. This reduces the likelihood of sticking and makes cleanup easier.

baked potato wedges on a white plate with a dish of ketchup.

Serving Suggestions

Here are 7 of our favorite main dishes that pair fantastically with potato wedges:


To store leftovers, cool completely and toss into a resealable plastic bag. Store in the fridge for up to 3-4 days.

To reheat, toss the wedges with a couple teaspoons of cooking oil (olive or vegetable is great) and arrange on a baking sheet. Bake in a preheated 375℉ oven for about 10 minutes, or until hot and crispy.

Helpful Tips

  • Choose the right potatoes: Look for potatoes with a starchy or all-purpose variety, such as Russet, Yukon Gold, or Idaho potatoes. These varieties tend to have a fluffy texture on the inside and crisp up nicely when baked.
  • Cut the potatoes evenly: To ensure even cooking, try to cut the potato wedges into uniform sizes. This allows them to cook at the same rate, resulting in evenly baked wedges.
  • Preheat the baking sheet: Place the baking sheet in the oven while it preheats. This helps create a hot surface, promoting better browning and crispiness on the bottom of the wedges.
  • Season generously: Don’t be afraid to season the wedges generously with salt and pepper. You can also add other spices or herbs like paprika, garlic powder, onion powder, or dried herbs such as rosemary or thyme to enhance the flavor.
  • Give them space: Arrange the potato wedges in a single layer on the baking sheet, ensuring they have enough space around them. Overcrowding can lead to steaming instead of proper crisping. If needed, use multiple baking sheets or bake in batches.
  • Bake at high heat: Preheat your oven to a high temperature, around 400-425°F, to create a hot environment for baking the wedges. The high heat helps develop a crispy exterior while keeping the interior soft and fluffy.
  • Give them time to rest: Once baked, allow the potato wedges to rest for a few minutes on the baking sheet. This helps them firm up and retain their crispiness.
baked potato wedges, with one sitting in a dish of ketchup.

More Potato Recipes


Oven Baked Potato Wedges Recipe

Baked Potato Wedges are crispy on the outside, tender and fluffy on the inside, and are perfectly seasoned with garlic, herbs and spices.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 4 large russet potatoes sliced into wedges
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • fresh minced parsley
  • Sauce for dipping
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  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  • Combine salt, garlic powder, paprika, oregano, onion powder and black pepper together in a small bowl.
  • Scrub potatoes well and cut lengthwise into wedges, about 8 wedges per potato. Transfer to a large bowl and toss with olive oil and seasonings.
  • Arrange potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for about 30-35 minutes or until golden. Potato wedges should be crispy on the outside and soft on the inside.
  • Garnish with fresh minced parsley and serve with your choice of dipping sauces.


Optional: Soaking the cut potato wedges in cold water for about 30 minutes helps remove excess starch and can prevent them from sticking to the pan. After soaking, thoroughly pat them dry with a paper towel to remove any excess moisture. 


Calories: 197kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 783mgPotassium: 611mgFiber: 2gVitamin A: 165IUVitamin C: 8.1mgCalcium: 24mgIron: 1.5mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Manthi says:

    Would it be possible to deep fry them without baking?

    1. Kristin Maxwell says:

      If you want to deep fry, you have to soak them in water, and then make sure they are very dry. You won’t add any seasoning until after cooking. I’m not sure how long to fry them for, I have only baked them.

  2. Rachelle Scott says:

    These were soooo good! Easy to make and loved by my whole family:)

    1. Kristin says:

      Nice! Thank you Rachelle for stopping by

  3. Ellen Lehman says:

    Made your recipe for potato wedges. I used Baggs Organic Seasoning & tossed them in olive oil. Mixed ketchup & mayonnaise for dipping sauce. Delicious will make again…

    1. Kristin says:

      That’s great to hear, thank you Ellen!

  4. Rose Mary George says:

    My favorite snack. Thanks for the recipe!

    1. Kristin says:

      Thank you!