If you have ever craved that perfect combination of crunchy exterior and fluffy, tender inside, then this Crispy Baked Potato Wedges Recipe is about to become your new go-to comfort food. These wedges are golden, flavorful, and come together with just a handful of everyday ingredients that transform into an irresistible snack or side dish. Whether you’re cooking for family, friends, or just yourself, this recipe delivers that satisfying crunch and rich aroma that makes you want to dive right in.
Ingredients You’ll Need
This Crispy Baked Potato Wedges Recipe relies on simple, widely available ingredients, each playing an essential role in creating the perfect texture and flavor profile. From the creamy russet potatoes to the aromatic spices and fresh parsley, every item has its purpose in making these wedges truly irresistible.
- Russet potatoes (4 medium): Their starchy texture is perfect for crispy edges and soft centers when baked.
- Extra virgin olive oil (1/4 cup): Adds rich flavor and helps the wedges develop that golden, crispy finish.
- Fine sea salt (1/2 tsp): Enhances all the natural flavors of the potatoes and seasoning.
- Paprika (1/2 tsp): Brings a subtle smokiness and beautiful color to the wedges.
- Black pepper (1/4 tsp): Adds a gentle heat and depth to the seasoning blend.
- Garlic powder (1/4 tsp): Infuses a mild, savory garlic flavor without overpowering the potatoes.
- Fresh parsley (2 Tbsp, finely chopped): Introduces a fresh, herbal brightness as a finishing touch.
- Parmesan cheese (1/4 cup, grated): Optional but highly recommended for a salty, nutty kick.
How to Make Crispy Baked Potato Wedges Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 450˚F and lining a rimmed baking sheet with foil or parchment paper for easy cleanup. Next, cut the scrubbed russet potatoes into wedges by halving them lengthwise, then slicing each half into 4 or 5 wedges about half an inch thick. Soaking the wedges in cold water with ice cubes for 30 minutes is a crucial step—it removes excess starch that can prevent crispiness. After soaking, drain them well and dry thoroughly with towels to ensure they bake up perfectly crisp.
Step 2: Season and Oil the Wedges
Now, toss those dried potato wedges with the salt, paprika, black pepper, and garlic powder. These spices create a well-rounded, savory flavor that’ll shine through once baked. Drizzle your olive oil over everything and toss once more so each wedge is evenly coated—this oil is what creates that irresistible crispy crust during baking.
Step 3: Bake to Crispy Perfection
Arrange the wedges cut-side-down in a single layer on your lined baking sheet—this helps maximize browning and crunchiness on the exposed surfaces. Bake them in the preheated oven for about 20 minutes, then carefully flip the wedges and bake for another 12 to 15 minutes. You’re aiming for wedges that are beautifully golden with a crisp exterior and soft, fluffy interiors.
Step 4: Finish with Toppings
If you want to take your Crispy Baked Potato Wedges Recipe up a notch, transfer the hot wedges to a bowl and toss them with grated Parmesan cheese and fresh parsley. The cheese melts slightly, adding a deliciously salty, nutty layer while parsley gives a fresh burst of color and aroma. Serve immediately with your favorite dipping sauces and enjoy every crunchy bite.
How to Serve Crispy Baked Potato Wedges Recipe
Garnishes
Brighten up your potato wedges not only with parsley and parmesan but consider tossing them with chopped chives or sprinkling smoked paprika or chili flakes for an extra kick. A squeeze of lemon juice before serving can also add a delightful tang that uplifts the whole dish.
Side Dishes
These wedges pair beautifully with a variety of mains. Think grilled chicken, juicy burgers, or even a hearty salad for a lighter meal. They also complement dips like garlic aioli, spicy ketchup, or classic sour cream with chives.
Creative Ways to Present
For a fun twist, pile your Crispy Baked Potato Wedges Recipe high on a rustic wooden board topped with dollops of sour cream, crumbled bacon, or shredded cheddar cheese. Make an appetizer platter by surrounding the wedges with fresh veggies and a trio of dipping sauces, perfect for parties and casual gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your wedges, any leftovers can be placed in an airtight container and stored in the refrigerator for up to three days. This helps keep them fresh and ready for a quick snack or side later on.
Freezing
If you want to freeze these wedges, it’s best to freeze them before baking. Lay the cut and soaked wedges on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to two months. When you’re ready, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To bring your leftover crispy wedges back to life, reheat them in a hot oven at 400ËšF for about 10 minutes. Avoid microwaving if possible as it tends to make the wedges soggy rather than crispy.
FAQs
Can I use different types of potatoes for this recipe?
Russet potatoes are ideal because of their high starch content, which leads to that crispy outside and fluffy inside. However, you can experiment with Yukon Golds—they’ll be creamier but might not crisp up as much.
Why soak the potato wedges in cold water before baking?
Soaking removes excess surface starch, preventing the wedges from sticking together and helping achieve that sought-after crispiness during baking.
Can I make this recipe gluten-free?
Absolutely! This Crispy Baked Potato Wedges Recipe is naturally gluten-free since it uses only potatoes and basic seasonings—perfect for anyone avoiding gluten.
Is it necessary to flip the wedges halfway through baking?
Yes, flipping the wedges ensures both sides get evenly crispy and golden brown for masterful texture in every bite.
What are some good dipping sauces to try with these wedges?
Try classic ketchup or barbecue sauce for familiarity, garlicky aioli for richness, or a spicy sriracha mayo if you want a little heat.
Final Thoughts
You really cannot go wrong with this Crispy Baked Potato Wedges Recipe. It’s simplicity at its best, transforming humble potatoes into a crowd-pleasing treat with crispy edges and flavorful seasoning. Whether as a snack, side, or party favorite, these wedges bring so much joy and satisfaction. Grab your potatoes and give this recipe a try—you’ll be delighted at how easy and delicious it is every single time.
Print
Crispy Baked Potato Wedges Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Crispy Baked Potato Wedges are golden and perfectly seasoned, offering a deliciously crunchy exterior with a tender inside. Perfect as a snack or side dish, they’re easy to make and baked to crisp perfection using simple ingredients and a high-temperature oven.
Ingredients
Potatoes
- 4 medium russet potatoes (1 1/2 to 2 lbs), scrubbed and rinsed
Seasoning & Coating
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt (or kosher salt)
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Topping
- 2 Tbsp parsley, finely chopped
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 450ËšF. Line a rimmed baking sheet with foil or parchment paper. Cut each potato lengthwise in half, then slice each half into 4-5 wedges about 1/2-inch thick. Place the cut potatoes in a bowl of cold water with about 2 cups of ice cubes and let them stand for 30 minutes. This soaking helps remove excess starch for crispier wedges. After soaking, drain thoroughly and pat dry with a towel.
- Season the Potatoes: In a large dry mixing bowl, toss the dried potato wedges with sea salt, paprika, black pepper, and garlic powder until evenly coated. Drizzle the olive oil over them and toss again to coat all wedges thoroughly in oil.
- Bake the Potato Wedges: Arrange the wedges in a single layer on the prepared baking sheet with the cut side down. Bake in the preheated oven at 450ËšF for 20 minutes. Afterward, flip the wedges to the other side and bake for an additional 12 to 15 minutes, or until the wedges are crisp on the outside and tender inside.
- Add Topping and Serve: Once baked, transfer the hot wedges to a mixing bowl. Sprinkle the grated parmesan cheese and chopped parsley over the wedges and toss gently to combine. Serve immediately with your favorite dipping sauce for a tasty, crispy treat.
Notes
- Soaking potato wedges in ice water is key to achieving maximum crispiness by removing excess surface starch.
- Using parchment paper or foil on your baking sheet helps prevent sticking and makes cleanup easier.
- For extra flavor, consider adding cayenne pepper or smoked paprika to the seasoning mix.
- These wedges are best enjoyed fresh from the oven to retain their crisp texture.
- Dipping sauces like ketchup, ranch, or garlic aioli pair wonderfully with these wedges.
