Introduction

Baked potato wedges are a delicious and crispy alternative to fries, perfect as a snack or side dish. This recipe yields golden, flavorful wedges seasoned with garlic and paprika that are sure to satisfy any craving.

Baked Potato Wedges Recipe - Recipe Image

Ingredients

2 pounds Russet potatoes (about 4 large ones)
¼ cup olive oil
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon paprika
½ teaspoon black pepper
2 tablespoons fresh parsley (finely chopped, for serving)

Instructions

Step 1: Wash the potatoes and scrub their skin thoroughly. Cut each potato into 8 wedges by halving lengthwise, then quartering, and halving each quarter again lengthwise.
Step 2: Place the wedges in a large bowl and cover with cold water. Soak for 30 minutes to remove excess starch. Drain and pat dry completely with paper or kitchen towels.
Step 3: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 4: Transfer the dry wedges to the baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt, garlic powder, paprika, and black pepper. Toss well to coat evenly.
Step 5: Arrange the wedges in a single layer on the baking sheet without touching each other. This helps them bake evenly and get crispy.
Step 6: Bake for 40-45 minutes, tossing the wedges halfway through cooking to ensure even browning.
Step 7: When the wedges are done, sprinkle the remaining salt over them and garnish with fresh parsley. Serve hot and enjoy!

Tips & Variations

For extra crispiness, soak the potato wedges overnight in the fridge and dry well before baking.
Try adding smoked paprika or cayenne pepper for a spicy kick.
Serve with your favorite dipping sauces like ketchup, ranch, or garlic aioli.

Storage

Store leftover baked potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375°F oven for 10-15 minutes to restore their crispiness, or warm them in an air fryer if available.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold or red potatoes, though Russets work best for their starchy texture that crisps up nicely.

Should I peel the potatoes before baking?

No need to peel them; the skin adds flavor and helps the wedges hold together during baking. Just be sure to wash and scrub them well.

Baked Potato Wedges Recipe

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4.4 from 51 reviews

Crispy and flavorful baked potato wedges seasoned with garlic, paprika, and fresh parsley. These wedges are a perfect healthy alternative to fried fries, baked to golden perfection in the oven for a delicious side dish or snack.

Author: zara
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Potatoes

2 pounds Russet potatoes (about 4 large ones)

Seasoning & Oil

¼ cup olive oil
2 teaspoons salt, divided
2 teaspoons garlic powder
1 teaspoon paprika
½ teaspoon black pepper

Garnish

2 tablespoons fresh parsley (finely chopped, for serving)

Instructions

Prepare the potatoes: Wash and scrub the potatoes thoroughly to remove any dirt from the skin. Cut each potato into 8 wedges by halving lengthwise, then quartering, and halving the quarters lengthwise.
Soak the wedges: Place the potato wedges in a large bowl and cover with cold water. Let them soak for 30 minutes to remove excess starch for crispier wedges. Drain and dry thoroughly with paper towels or a kitchen towel to remove all moisture.
Preheat the oven: Set your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and promote even cooking.
Season the potatoes: Transfer the dried wedges onto the baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt, garlic powder, paprika, and black pepper. Toss everything together well so each wedge is evenly coated with oil and seasoning.
Arrange for baking: Spread the coated wedges out in a single layer on the baking sheet, ensuring none are touching. This spacing helps the wedges bake evenly and get crispy on all sides.
Bake the wedges: Place the baking sheet in the oven and bake for 40 to 45 minutes, flipping and tossing the wedges halfway through the cooking time to ensure even crisping.
Finish and serve: Once golden and crispy, remove the wedges from the oven. Immediately sprinkle with the remaining 1 teaspoon of salt and garnish with fresh chopped parsley. Serve hot for the best flavor and texture.

Notes

Soaking the potatoes is key to achieving crispy wedges by removing excess starch.
Drying the wedges thoroughly after soaking prevents sogginess.
Do not overcrowd the baking sheet to ensure even baking and crispiness.
Flipping halfway through baking helps achieve golden color on all sides.
Russet potatoes are ideal for baking due to their starchy texture.
For extra crispiness, consider finishing with a broil for 1-2 minutes while watching closely.

Keywords: Baked potato wedges, crispy potato wedges, oven baked fries, healthy potato wedges, garlic paprika potato wedges