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Golden crispy baked potato wedges topped with parmesan and herbs, served with ketchup.
Daniel

Baked Potato Wedges

Crispy-edged, fluffy-centered potato wedges with a simple seasoning blend that beats any frozen bag.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 lb russet potatoes about 3 medium, scrubbed clean
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika smoked or sweet
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For Serving
  • 1 tbsp fresh parsley chopped, optional
  • ketchup or ranch dressing for dipping

Equipment

  • Large Rimmed Baking Sheet
  • Sharp Chef's Knife
  • Large Mixing Bowl

Method
 

Prep
  1. Heat oven to 425F. Place your baking sheet in the oven while it preheats - this hot surface is the secret to crispier bottoms.
  2. Cut each potato in half lengthwise, then cut each half into 3-4 wedges. Aim for even thickness so they cook uniformly. Pat wedges dry with a clean kitchen towel - moisture is the enemy of crispiness.
  3. Toss wedges in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Don't overcrowd the bowl or the oil won't distribute well.
  4. Carefully remove the hot baking sheet. Spread wedges in a single layer with a cut side down. Bake 20 minutes, then flip each wedge to the other cut side and bake 12-15 minutes more until deep golden and crisp at the edges.
  5. Transfer to a plate lined with paper towels for 2 minutes to absorb excess oil. Sprinkle with parsley if using and serve hot with your favorite dipping sauce.

Notes

Russets work best for crispy edges due to their high starch content; avoid waxy potatoes like red or fingerling. For extra-crispy results, soak cut wedges in cold water for 30 minutes, then dry thoroughly before seasoning - this removes surface starch. These reheat surprisingly well in a 400F oven for 10 minutes, but the microwave makes them soggy.